1. Mix all the spices together well, rub this mixture over both sides of each chicken breast, cover, and refrigerate for 2 hours.

2. Over a medium fire, grill the chicken breasts skin side down for 7 to 8 minutes, until well browned and heavily crusted. Turn them and grill an additional 10 minutes. Check for doneness by nicking the largest breast at the fattest point; the meat should be fully opaque.

The grilled banana provides a little sweetness and mellowness to contrast with the crispy chicken. Serves 4 as a main course.