INGREDIENTS
2 c. to tab (30 ml) olive oil
2 cloves garlic, chopped finely
1 c. tsp (5 mL) mint (or parsley) dried
1/2 tsp. tsp (2 mL) dried cilantro
1/2 tsp. tsp (2 mL) salt
1 pinch ground cloves
1 pinch of ground cinnamon
4 boneless chicken breasts, skin and fat removed (about 1 1/4 lb / 625 g in total)
PRÉPARATION
1. In a small bowl, combine oil, garlic, mint, coriander, salt, cloves and cinnamon. Rub the chicken breasts with oil mixture, put them in a shallow glass dish and cover with plastic wrap. Marinate in refrigerator for 10 minutes.
2. Set the grill to medium-high emissions. Place chicken breasts on the oiled grill and close the lid. Bake for about 10 minutes or until the chicken breasts is no longer pink inside (return in mid-cooking).
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