Chicken Exotica

Mix together, in order, the yogurt, ginger, garlic, lime juice, paprika, salt, cinnamon, cumin, coriander, pepper, allspice, mustard seeds, and honey. Set aside. Make slits 3 to 4 1/2 inches long on the top side of each chicken breast. Spread the breasts out in a shallow nonreactive pan. Cover with the marinade, and marinate at least overnight—they just get better and better the longer you soak them—even up to 48 hours.

Make the topping. Swirl the olive oil into a skillet and heat over medium-high. Toss in the onion and pepper strips and cook til soft, seasoning them with a pinch of salt and pepper; then add 1/2 cup of the Mutha Sauce. Cook a little longer, til thickened. Set aside.

Build a medium coal bed in your grill. Position the breasts—top side down first—and grill for 5 to 6 minutes. Then flip them over and cook them for another 5 to 6 minutes, or til done. Brush with the remaining Mutha Sauce right before taking them off the grill. This gives them a nice rosy finish.