Israeli Grilled Chicken

from epicurious via Potter:

Israeli Spice Rub:
1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1/2 to 1 teaspoon crushed red pepper flakes (medium to hot in spice level)
1 1/2 teaspoons (1/2 palmful), coarse kosher salt
4 boneless, skinless chicken breasts (split, 8 pieces) 1 1/2 to 2 pounds
Extra-virgin olive oil, for drizzling
Warm pita or flat bread, for passing

Serving suggestions: Serve with tomato relish and zucchini (recipes follow). Piling the relish and the chicken in a warm pita is a fun way to combine the flavors and textures of the 2 recipes.

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.