Grilled Moroccan Chicken Breasts

• 1 teaspoon white peppercorns
• 12 teaspoon cumin seed
• 14 teaspoon coriander seed
• 18 teaspoon ground cinnamon
• 4 garlic cloves
• 1 teaspoon coarse sea salt, divided
• 14 cup scallion, diced
• 1 12 teaspoons grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon canola oil
• 1 tablespoon flat-leaf Italian parsley, finely chopped
• 2 boneless skinless chicken breast halves

1. Toast peppercorns, cumin & coriander seeds, and cinnamon over medium heat, stirring, 1 minute until fragrant.
2. Grind into coarse powder using small food processor, grinder, or mortar & pestle.
3. Add garlic and 2 teaspoons salt.
4. Mix into a paste & transfer to large bowl.
5. Add onion, zest, juice, oil and parsley.
6. Add chicken & turn to coat.
7. Cover & refrigerate 8 hours or overnight.
8. Prepare grill to medium heat.
9. Remove chicken from bowl; scrape off excess marinade.
10. Sprinkle with remaining salt.
11. Grill, turning, 25 minutes until cooked through.

white peppercorns, cumin, coriander seed, ground cinnamon, garlic, salt, scallion, lemon zest, lemon juice, canola oil, flatleaf italian parsley, chicken

Taken from www.food.com/recipe/grilled-moroccan-chicken-breasts-222257 (may not work)