Spanish Spice Rubbed Chicken

• 1 tablespoon Spanish paprika
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds, ground
• 2 teaspoons mustard seeds, ground
• 2 teaspoons fennel seeds, ground
• 1 teaspoon coarsely ground black pepper
• 2 teaspoons kosher salt
• 4 (8-ounce) boneless chicken breasts
• Olive oil

1. Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.
2. Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.

spanish paprika, paprika, cumin seeds, mustard seeds, fennel seeds, ground black pepper, kosher salt, chicken breasts, olive oil

Taken from www.epicurious.com/recipes/member/views/spanish-spice-rubbed-chicken-52839601 (may not work)