2 tablespoons coriander seeds
2 tablespoons yellow mustard seeds
2 tablespoons lightly packed dark brown sugar
1 tablespoon smoked paprika
1/2 teaspoon granulated garlic
1/8 teaspoon ground cloves
2 tablespoons coarsely ground black pepper
4 boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons olive oil
The leftover spice blend will keep in an airtight container at room temperature in a dry place away from sunlight for up to 3 months. Try it sprinkled on burger patties before cooking, warm buttered popcorn or flatbread; or stir it into sour cream and mayonnaise as a dip.
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