|Latin spiced, Soy-ginger and Curried Mayo marinated chicken|
adapted from Food Network - Grilling June 1996
2 Tbsp cumin seeds
1 Tbsp coriander seeds
1 Tbsp chili powder
1/2 Tbsp Splenda brown sugar substitute
1 Tbsp kosher salt.
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbsp freshly ground black pepper
2 boneless, skinless chicken breasts, cut in half.
In a small skillet, toast the cumin and coriander seeds until fragrant, 1-2 minutes. Transfer the tasted seeds to a coffee grinder (I have one that I use just for grinding spices. Coffee grinders are cheaper than the spice mills and do just as good of a job.) along with the remaining dry rub ingredients. Grind into a fine powder.
Sprinkle the rub liberally over the chicken just prior to cooking. Grill until the internal temperature reaches 165F.
Serve with your favorite BBQ sides.