I’m not entirely sure if the term “Persian” accurately describes the crafty spice creation surrounding this chicken.  All I know is that it’s darn good!
Freshly grinding and crushing the spice mixture and distinctly rubbing it into the fowl, with the perfectly primed grill, creates a crusted chicken breast to die for ~ really.

In true form, incorporating my love of flavor formulation, I served this creatively spiced sumptuousness over a mash of avocado stuffed inside a mini kabocha squash.  Of course I did, of course.

Persian Crusted Chicken

1 1/2 lbs. organic chicken breast (2 large breasts)
1 tsp. whole cloves
1 tsp. cumin seeds
1 tsp. cardamom pods
1/2 tsp. cinnamon
1/2 tsp. black peppercorns
1/2 tsp. Himalayan salt

Preheat the grill and adjust to medium – low heat.  Wash the chicken breasts and pat dry ~ make sure they are completely dry.  Combine all spices in a mortar and pestle and grind into a fine powder.  Evenly “crust” the breasts with the spice mixture on all surfaces.  Grill to absolute perfection.