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Improved Grilled Mediterranean Chicken

Yield: 12 Servings
1 no ingredients
1 bn cilantro -- coarsely
: chopped
8 scallions -- thinly sliced
: including greens
8 cloves garlic -- finely
: chopped
4 TB fennel seeds -- toast and
: crush
2 TB fresh ginger root
2 TB hot Hungarian paprika
2 ts cayenne
2 ts cumin
1 ts saffron threads -- or less
: finely chopped
1 ts salt
1 c water
1/2 c fresh lemon juice
2 TB extra virgin olive oil
12 4 oz chicken breast halves,
: bone-in, skin removed

Serve 1 breast per person with tzaziki sauce, couscous and grilled bell pepper strips. TZAKIKI SAUCE, a Greek sauce made with yogurt, cucumbers and garlic. This recipe works equally well when cut in half to serve 6.
Mix all ingredients, except chicken, in a nonmetallic bowl. Add chicken to the marinade; toss gently to coat pieces well. Cover and refrigerate for 1 to 2 days. Prepare a barbecue grill so coals are white-hot. Spray grill with nonstick coating. Remove chicken pieces from marinade and place on grill. Cook, turning chicken frequently so it does not burn, until juices run clear when large part of breast halves are pierced. Cooking time will vary between 12 and 20 minutes, depending on the heat of grill and the thickness of the breasts.

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