THE BEST CHICKEN YOU WILL EVER EAT

SERVES 6 to 12 art 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 (1920 ml) water • 3 tablespoons (45 ml) salt • 1/2 tablespoon (30 ml) coconut aminos • 1 bay leaf • 1 teaspoon (5 ml) whole coriander seeds • 1 teaspoon (5 ml) whole cumin seeds • 1 teaspoon (5 ml) whole black peppercorns • 2-3 pounds (1361 g) boneless, skinless chicken breasts SPICE BLEND: • 1 tablespoon (15 ml) ground cumin • 1 tablespoon (15 ml) curry powder • 1 tablespoon (15 ml) chili powder • 1/2 tablespoon (30 ml) ground allspice • 1/2 teaspoon (10 ml) ground cinnamon • 1/4 tablespoon (60 ml) ground black pepper • 2 tablespoons (30 ml) 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.  

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The best chicken you will ever eat starts with two secrets: a quick salty brine and a fragrant spice blend rubbed over the meat before grilling. Cumin, curry powder, chili powder, and warm allspice coat the breasts while the brine keeps them impossibly juicy. Grill it, drizzle with Moroccan dipping sauce, and understand why this recipe has such a confident name.

Pro Tips

• Do not skip the brine. Two hours in the salty, spiced spa is what transforms lean chicken breasts from ordinary to extraordinary.
• Crack the garlic cloves with the flat of a knife before the brine — it releases the flavor without leaving little bits on the meat.
• Rinse the brined chicken well and let it dry in a colander before the spice rub goes on. A dry surface helps the coating cling and the grill marks form.
• Discard any leftover spice blend that touched raw chicken. This is a once-and-done mixture — never save it for another use.

Frequently Asked Questions

How long should I brine the chicken?

Two hours in the fridge. Much longer and the texture suffers; skip it and you lose the juiciness that makes this recipe famous.

Can I grill the chicken on another day?

Yes — brine it, rinse and dry, then wrap and refrigerate for 2-3 days before grilling. The brine keeps the meat moist even after a wait.

Can I make this without a grill?

The grill gives the best char, but the spiced chicken can be roasted in a hot oven. Expect a slightly different crust but the same seasoned flavor.

How many servings does this recipe make?

Six to twelve servings depending on portions — this is serious meal-prep chicken.

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