Savory Spice-crusted Free-range Chicken Breasts on the Grill

Savory Spice-crusted Free-range Chicken Breasts on the Grill

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  • 4 boneless skinless chicken breasts

Spice Mixture

  • 1 teaspoon each cumin, coriander and fennel seed
  • 3 to 4 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon each salt and freshly cracked black pepper
  • 1 teaspoon each lemon juice and zest


Coat the chicken with the Spice Mixture and let marinate from 1 hour to overnight. Grill the chicken over hot coals or a gas grill pre-heated to medium high for 4 to 6 minutes to a side or until deeply browned and just done through. (The internal temperatures should read 160° F.) Don’t overcook!

Slice on the diagonal and serve with fresh lemon slices and a lovely little spring salad.

Directions for Spice Mixture

Crush the cumin, coriander and fennel seed in a mortar or coarsely grind in a spice grinder or pepper mill. Combine with the rest of the ingredients to form a thick paste.

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