Spicy Grilled Chicken

• 1 tablespoon caraway seed
• 1 tablespoon coriander seeds or 1 teaspoon ground coriander
• 1 tablespoon cumin seeds or 1 teaspoon ground cumin
• 1 tablespoon crushed red pepper flakes
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 tablespoons paprika
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 lime, juice and zest of, grated
• 1 (2 1/2-3 lb) roasting chickens, quartered

1. In a small skillet toast caraway, coriander and cumin seeds over medium heat for about 5 minutes.
2. Cool and then grind seeds and the crushed red pepper in mortar with pestle.
3. Add oil and garlic and grind to a smooth paste.
4. Stir in paprika and salt.
5. Pour spice mixture into a small bowl or cup and stir oil, lime juice and peel into mixture.
6. Spread mixture over chicken quarters and place in a plastic bag or non-metallic dish for marinating in the refrigerator.
7. Marinate, turning occasionally for 4-6 hours or overnight.
8. Prepare grill using medium low heat.
9. Remove chicken from marinade, discarding any marinade.
10. Grill chicken until cooked throughly about 45 minutes to 1 hour, turning occasionally.

caraway seed, coriander seeds, cumin seeds, red pepper, olive oil, garlic, paprika, salt, olive oil, lime, roasting chickens

Taken from www.food.com/recipe/spicy-grilled-chicken-136510 (may not work)