Ingredients: 2 garlic cloves, crushed 1 tsp chili powder 1/2 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp black pepper 1/4 tsp ground cinnamon 1 tbsp dark brown sugar 2 tbsp canola oil 2 tbsp fresh lime juice 1/4 cup orange juice 4 boneless (not skinless) chicken breast halves, slashed Salt 1 recipe avocado mango salsa* see below DIRECTIONS: With a sharp knife, cut 3 parallel slashes through skin, about 1/4 inches deep. Combine garlic, chili powder, oregano, thyme, cumin, coriander, pepper, cinnamon, sugar, oil, lime juice, and orange juice. Add chicken and toss to coat evenly. Cover and refrigerate for 30 minutes, turning once. (can be marinated up to 2 hours in advance, turning often) Grill skin side down over medium-hot coals until skin is crisp, 7 minutes. Turn and continue grilling until chicken is opaque with no trace of pink, a further 5 minutes. Sprinkle with salt. |