• 1 c olive oil
• ¼ c red wine vinegar
• 3 T cumin
• 1 ½ T ground coriander
• 2 t cinnamon
• 2 t salt
• 2 t sugar
• ¼ t cayenne pepper
• 4 chicken breasts
• ¼ c fresh parsley

Whisk first 8 ingredients in bowl. Put in ziptop bag with chicken. Refrigerate for 4 - 6 hrs.

Grill and brush with remaining marinade while cooking. When done and plated, sprinkle with parsley.

Preparation time: 6 hour
Cooking time: 20 minutes

Source: Rob Rainford, but I don't have a link.