- 4 boneless skinless chicken breasts
- 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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