The sweetness of cinnamon and cardamom combines with the warmth of cloves, cumin and nutmeg to introduce the flavors of traditional Indian cuisine. Leftover chicken—if there is any—is perfect the next day as chicken salad.

4 skinless, boneless chicken breasts
6 heaping tablespoons Garam Masala Spice Blend
1 tablespoon olive oil

Brush chicken lightly with olive oil. Using fingers, gently rub each chicken breast with the spice mixture until evenly coated. Place chicken on preheated grill. Cook for 6 minutes on one side; turn and grill for another 3 minutes or until done (internal temperature of 165°F). Remove from grill and serve.

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from Monterey Bay Herb Company ~ Recipe Archive