Instructions: In this chicken preparation, we remove the skin from the breast-a maneuver that more and more health-conscious eaters are doing-and replace it with a spice paste, which provides a nice, crusty exterior much like that of the skin. You will also find that skinless chicken is considerably easier to grill, since the danger of flare-up is completely removed.

In a small bowl, combine all the spice paste ingredients and mix well.

Rub the chicken lightly with the vegetable oil, sprinkle with salt and pepper, and grill over a medium fire for 7 to 9 minutes per side.

Brush on the spice paste and cook 1 additional minute per side; the paste should be brown and crusty but not burned and the chicken should be opaque throughout.

Serving Ideas : Serve accompanied with Sweet and Hot Peach Relish

NOTES :
Willoughby

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