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BBQ Organic Chicken with Fresh Herbs // Summer's Best, Episode: Taste of the Country 

8 organic, free-range chicken breasts, skin on, bone in
1 tbsp coriander seeds
2 tsp fennel seeds
2 tbsp curry powder
2 tsp ground black pepper
2 tsp salt
1/3 cup sherry wine vinegar
3 tsp Dijon mustard
1 1/4 cup olive oil
1/2 cup fresh chives, chopped
3 tbsp fresh tarragon, chopped
Instructions:

1. Combine coriander and fennel seeds in a spice mill or in a mortor and pestle, grind finely. Transfer spices into a large bowl; whisk in curry, pepper and salt.
2. Sprinkle chicken on both sides with salt.
3. Whisk vinegar and mustard in the bowl with spices, gradually whisk in oil. Mix in chives and tarragon, season with salt and pepper.
4. Place chicken breasts into bowl and coat each piece well with spice mixture.
5. Arrange on a baking sheet and allow to stand for 1 hour covered and chilled.
6. Prepare BBQ on medium high heat and grill skin side done for 5-8 minutes. Turn chicken breasts over and cook through, about 15-20 minutes.