Grilled Blue Grass Chicken

• 1/4 teaspoon cumin seed
• 1/4 cup plus 2 tblesp. olive oil
• 1 tblesp. finely chopped garlic
• 1/4 cup red wine vinegar
• 2 tablesp. red currant jelly
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon soy sauce
• 1/2 tsp. crushed red pepper
• 1/4 tsp. ground ginger
• 8 skinless boneless chicken breasts, pounded evenly
• salt and fresh ground pepper
• 1/4 cup finely chopped cilantro

1. 1. toast cumin seeds in a small dry skillet til fragrant. Use a mortar and pestle or a spice grinder, grind to powder.
2. 2. Heat two tblsp. of the olive oil in the skillet, and cook garlin until golden. Add cumin, whisk in vinegar, jelly, lemon juice, mustard, soy sauce, crushed red pepper, and ginger, add the chicken breasts, refrigerate for 2 Hours minimum.
3. 3. Light a grill or grill pan. Remove chicken from marinade and season with salt and pepper. Cook chicken, skinned side down, until nicely seared with grill marks, rotating the pieces once or twice about 4 minutes. Flip and cook the other side, rotating, until charred and cooked through, about 4 minutes longer. Transfer to a platter and sprinkle cilantro on top. Serve warm or at room temperature.

cumin, olive oil, garlic, red wine vinegar, red currant, lemon juice, mustard, soy sauce, red pepper, ground ginger, chicken breasts, salt, cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-blue-grass-chicken-50122319 (may not work)