Name: Grilled Chicken Breasts with North African Spice Paste
Cook time: 40 min
Total time: 50 min
Yield: Makes 4 servings
Ingredients: 8 (2-inch-long) dried hot red chiles; 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 1 tablespoon caraway seeds; 2 tablespoons minced garlic; 1 tablespoon black peppercorns; 2 teaspoons kosher salt; 5 tablespoons olive oil; 4 large chicken breast halves with skin and bone (about 3/4 pound each); an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Image may contain Food Pork Cutlery and Fork

Grilled Chicken Breasts with North African Spice PasteRomulo Yanes

Though there are plenty of chiles in this paste, they don't overpower it. The aromatic bite of coriander, the earthiness of cumin, and the licorice trace of caraway seeds create a pleasingly complex flavor. This paste is also delicious with pork.

Cooks' notes:

•Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.
•Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
•Spice paste keeps, covered and chilled, up to 1 week.

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