SERVES 6 to 12
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The grill is not always kind to our lean, reliable friend, the skinless, boneless breast. But this recipe unlocks the secrets of juicy, flavorful meat with minimal work. Infused with zing from a relatively quick brining and coated in a fragrant blend of spices, this chicken gets a sexy finish with a drizzle of Moroccan Dipping Sauce.
INGREDIENTS
BRINING:
• 2 garlic cloves, whole
• 8 cups water
• 3 tablespoons salt
• 1/2 tablespoon coconut aminos
• 1 bay leaf
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black peppercorns
• 2-3 pounds boneless, skinless chicken breasts
SPICE BLEND:
• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1 tablespoon chili powder
• 1/2 tablespoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 tablespoon ground black pepper
• 2 tablespoons coconut oil
DIRECTIONS
SECRET #1: BRINING
1. You will think this step is not necessary. You will, perhaps, find it too fussy. Ignore those feelings, and put the chicken in the salty spa. Trust.
2. Place the garlic cloves on a cutting board and place the flat side of a knife on top of them. With your fist, lightly strike the knife to crack the cloves, then remove and discard the peel.
3. Place a 1-gallon zipper storage bag inside a large bowl so it’s standing up. Pour the water into the bag, then add the garlic, salt, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns. Stir with your hand to dissolve the salt, then add the chicken to the bag. This will look a bit unappetizing; avert your eyes.
4. Seal the bag and place the bowl in the refrigerator for 2 hours, then rinse the chicken well and set it in a colander to dry while you move on to Secret #2. If you want, you can stop here, wrap and refrigerate the chicken, then grill it another day; it will survive in the fridge for 2-3 days.
SECRET #2: SPICE BLEND
1. Preheat a gas grill on high heat, with the lid closed, for about 10 minutes.
2. Place all the spice blend ingredients except the coconut oil in a small bowl and mix with a fork. Put the coconut oil in a microwave-safe dish and heat until melted, about 15 seconds. Pour the melted oil into the spice blend and combine with a fork.
3. Coat the chicken pieces with the mixture. You can either massage it lovingly by hand or toss it in a bowl with enthusiasm until the chicken is coated.
4. Place the chicken, smooth side down, on the preheated grill, close the lid, and cook for 4 minutes. Flip the chicken and cook for an additional 3–4 minutes with the lid closed, until the chicken is browned and cooked through.
5. NOTE: Any leftover spice blend needs to be discarded. Don’t re-use it on vegetables or think you can save it for later. It’s once and done when raw chicken is involved.
