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The. Best. Chicken. You. Will. Ever. Eat.

Chicken & Brining

Ingredients

2-3 pounds boneless, skinless chicken breasts
8 cups water
3 T salt
2 garlic cloves, whole
½ tablespoon coconut aminos
1 bay leaf
1 tsp whole coriander seeds
1 tsp whole cumin seeds
1 tsp whole black peppercorns

Directions

  1. Put water in a large ziplock bag and add the salt, garlic, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns. Let the salt dissolve
  2. Add the chicken breasts to the bag
  3. Put the bag in the fridge and forget about it for 2 hours
  4. Rinse the chicken well
  5. Place in a sieve to drain/dry

Spices

Ingredients

1 T ground cumin
1 T curry powder
1 T chili powder
½ T ground allspice
½ tsp ground cinnamon
1 tsp ground black pepper

Directions

  1. Combine all ingredients in a small bowl and mix well with a fork. Preheat a gas grill on high heat, with the lid closed, about 10 minutes
  2. Coat the chicken pieces with the mixture; massage and pat. You want the pieces pretty densely coated
  3. Place the chicken smooth side down on the preheated grill, close the lid, and cook for 4 minutes.
  4. Flip the chicken, cook for an additional 3-4 minutes with the lid closed, until the chicken is browned and cooked through

Moroccan dipping sauce


Ingredients

¼ cup lemon juice
1 medium clove garlic, crushed
½ teaspoon ground cumin
¼ teaspoon paprika
Pinch cayenne pepper
¼ teaspoon salt
⅓ cup extra-virgin olive oil
2 tablespoons minced cilantro or parsley
Salt & pepper to taste

Directions

  1. Whisk the lemon juice, garlic, cumin, paprika, cayenne, and salt & pepper together in a small bowl
  2. Gradually whisk in the oil, then stir in the fresh chopped herbs
  3. Serve at room temperature