Here is a nice fusion of flavours for the BBQ. It has a nod to Mexican, and was really enjoyed by my wife as a barbecue sauce alternative.
- Chicken Breast 3 to 4 (boneless is ideal)
- Cumin 1 tsp
- Garlic Powder (not garlic salt) 1 tsp
- Dried Coriander Leaf 1 tsp
- Olive Oil splash
- Cider Vinegar splash
- Lime Juice 1 Tbs
- Guacamole 3 – 4 Tbs per breast
Mix the herbs and sprinkle onto each breast evenly. Pat in and then drizzle with oil, juice, and vinegar being careful not to wash off too much spice. Cover and rest for about 30 minutes (about enough time to prepare grill). Prepare grill in the usual manner, and when the coals are evenly lit place the chicken at a medium height above the heat. Allow to grill for about 10 to 12 minutes without interference. When no pink is showing on the upper side flip the meat and repeat. You might want to drizzle a little extra oil on the new top side. Flip again and move to the cooler edges of the grill for and additional 5 minutes. Remove from grill and let rest for 5 more minutes. Place each breast on a separate plate and pile dollops of guacamole on each. Serve with tomato and cucumber wedges.