Chicken Breast with Cinnamon Pear Sauce

Marinade:
1/4 C. Cinnamon Pear Balsamic
1/4 C. Persian Lime EVOO
1/2 t. each dried cumin, nutmeg, cardamom and turmeric
4 chicken breasts, rinsed and dried

Sauce:
1/4 C. Cinnamon Pear Balsamic
1 t. lemon zest
2 t. maple syrup
2 t. brown sugar
2 T. Gremolata or Lemon EVOO

Mix together all marinade ingredients and place with chicken in a zip-lock bag.  Marinade for at least an hour.

Pour sauce ingredients into a small saucepan and simmer about 15-20 minutes until sauce coats the back of a spoon.  Set aside to let cool.

Heat grill to med-high heat.  Placed drained chicken breasts on the grill and sear 2-3 minutes. Turn and sear 2-3 minutes more.  Turn grill down to low and continue grilling until thoroughly cooked, turning at least once.  Coat with some of the sauce during the last few minutes.  Take the chicken off the grill and cover with aluminum foil for 10 minutes.  Serve with the Cinnamon Pear Sauce.