2 tablespoons coriander seeds
2 tablespoons yellow mustard seeds
2 tablespoons lightly packed dark brown sugar
1 tablespoon smoked paprika
Kosher salt
1/2 teaspoon granulated garlic
1/8 teaspoon ground cloves
2 tablespoons coarsely ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil
The leftover spice blend will keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months. Try it sprinkled on burger patties before cooking, warm buttered popcorn or flatbread; or stir it into sour cream and mayonnaise as a dip.
Oksana G.
I have made this chicken 3 times now and every single time it was amazing and recieved awesome feedback. It has disappeared from the plate within 10 minutes. I love that you can make the spices ahead and there's enough for several times. Flavor is just superb!!<div>The only difference, it takes my oven about 20 min at 400 degrees to achieve internal temperature of 165. But I'm not sure if its just because my oven is not powerful enough.</div>
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