Caraway Chicken

• 4 None skin-on boneless chicken breasts
• 1 None shallot, chopped
• 1 tbsp white wine vinegar
• 2 cloves garlic, chopped
• 2 tsp fresh thyme leaves
• 1 tsp caraway seeds
• 1 tsp paprika
• 1 tsp ground ginger
• 1 tsp sugar
• 1/2 tsp allspice
• None None salad leaves, to serve

1. Cut five 3/4 inch-deep incisions into thickest parts of each chicken breast.
2. In a food processor, combine all remaining ingredients except salad leaves. Process until paste forms.
3. Rub mixture all over chicken, pressing into incisions. Let stand for 30 mins.
4. Preheat an oiled grill on medium-high heat. Grill chicken, skin-side down, for 6-7 mins. Turn and cook a further for 6-7 mins.
5. Reduce heat to medium-low. Cover grill and cook for a further 10 mins.
6. Transfer to a plate. Let stand, loosely covered with foil, for 10 mins. Slice chicken to serve. Accompany with salad leaves.

skin, shallot, white wine vinegar, garlic, thyme, caraway seeds, paprika, ground ginger, sugar, allspice, salad leaves

Taken from recipes-plus.com/api/v2.0/recipes/32108 (may not work)