1 tablespoon ground cumin
3/4 teaspoon crushed red pepper
2 tablespoons garlic powder
2 teaspoons fresh lemon juice
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves - cut into 4 pieces
1 teaspoon curry powder
1 1/2 teaspoons dried oregano seeds
1 teaspoon dried basil
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
In a medium bowl, combine cumin, pepper, garlic powder, lemon juice, oil, chicken, curry powder, oregano, basil, oregano leaves, halved thyme and salt. Mix well. Cover and refrigerate.
Preheat oven to 450 degrees F (230 degrees C).
Place chicken pieces in oven racks (3 to 4 inches thick). Transfer racks in a single layer to a work surface.
Bake uncovered for 15 to 20 minutes or until chicken is cooked through. Remove rack from oven and keep chicken warm. Grill chicken another 15 minutes, turning once, before removing from rack.