Grilled Chicken * 4 Chicken Breasts - skin on wing bone left in. For the Marinade * 3 Cloves of garlic - mixed with a little salt and smoothed to a paste. * 1 Tsp. of cumin seeds - roughly ground * 2 Tablespoons of extra virgin olive oil. * 1 Teaspoon of sweet paprika - Pimenton. * 1 Teaspoon of tomato puré. * 1 Teaspoon of honey. * 1 Lime - juice and grated zest. * 1 Lemon - juice of. * Parsley to sprinkle. * Salt and freshly ground black pepper to taste. Method 1. Combine all the Marinade ingredients and Mix well. 2. Grilled Chicken and RatatouilleTurn the Chicken Breasts over two or three times in the marinade and leave to Marinate for at least Two Hours, Preferably overnight. 3. When you're ready to Cook - heat your griddle pan until it's starting to smoke and put the Chicken breasts on - skin side down. 4. Cook for about ten minutes - until the skin is crisping up. 5. Turn them over and cook for a further ten minutes. 6. Pour on any remaining Marinade and finish in the oven at 350ºf./175ºc./Gas 4 For a last ten to fifteen minutes. Serve with our roasted vegetable recipe ratatouille and a crispy oven baked Potato. https://www.cutting-edge-mediterranean-recipes.com/grilled-chicken-recipe.html