2 tablespoons extra virgin olive oil
½ cup tarragon vinegar
4 ounces apricot nectar
2 teaspoon coriander seed
1 teaspoon cinnamon
2 teaspoon oregano
¼ teaspoon cayenne pepper
2 tablespoons ground cumin seed
6 boneless, skinless, chicken breasts
¼ cup fresh parsley, diced
2 medium tomatoes, diced
½ cup raisins
In large glass baking dish, stir olive oil, vinegar, apricot nectar, and spices. Add chicken breasts, and turn to coat. Cover and refrigerate for three to five hours.
Bring coals to medium hot. Place chicken on grill for 10 minutes per side or until cooked through but not blackened. Remove from heat. Serve garnished with parsley, tomato, and raisins.