Grilled Chicken Breasts with North African Spice Paste
['8 (2-inch-long) dried hot red chiles', '2 tablespoons coriander seeds', '1 tablespoon cumin seeds', '1 tablespoon caraway seeds', '2 tablespoons minced garlic', '1 tablespoon black peppercorns', '2 teaspoons kosher salt', '5 tablespoons olive oil', '4 large chicken breast halves with skin and bone (about 3/4 pound each)', 'an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)']
Prepare grill for direct-heat cooking with medium-hot charcoal.
Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
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