Grilled Spice Rubbed Chicken Breast

3 each boneless chicken breast (split in half, skin on)
Corn oil, as needed
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground fennel seeds
1 tablespoon Spanish paprika
2 teaspoon garlic powder
1 tablespoon black pepper
1 tablespoon kosher salt

Mix all of the ground spiced well in a small bowl and place onto a large plate.

Dredge the chicken in corn oil and then into the dry spices.

Grill over medium high heat until golden brown.

Monitor the cooking and if the exterior becomes brown to quickly move the chicken breasts off to a cooler section of the grill.

Chef David Walzog, executive chef of The Steakhouse at Monkey Bar in New York