3/4 cup (180 ml) strong coffee, cooled

1/3 cup (75 ml) sugar

2 teaspoons (10 ml) Sichuan peppercorns

1 teaspoon (5 ml) orange zest

1 teaspoon (5 ml) lemon zest

2 tablespoons (30 ml) olive oil

3 sprigs fresh thyme

1 bay leaf

1/4 teaspoon (1 ml) salt

4 skinless and boneless chicken breast halves

2 bricks, individually wrapped in aluminum foil

In a bowl, combine all the ingredients. Add the chicken and coat thoroughly. Cover and allow to marinate for 12 hours in the refrigerator.

Preheat the grill, setting the burners on high.

Place the breast halves, side-by-side, on the grill and place a brick on two breasts at once. Cook for about 3 minutes. Remove the bricks, turn the chicken and put the brick back on the breasts. Cook for about 3 minutes.

Serve with the Spinach and Coconut Salad.

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