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
CHICKEN & BRINING:
- 2-3 pounds boneless, skinless chicken breasts
- 8 cups water
- 3 tablespoons salt
- 2 garlic cloves, whole
- 1/2 tablespoon coconut aminos or homemade substitute
- 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 teaspoon ground black pepper
MOROCCAN DIPPING SAUCE:
- 1/4 cup lemon juice
- 1 medium clove garlic, crushed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika (sweet, hot, or smoked)
- pinch cayenne pepper
- 1/4 teaspoon salt
- 1/3 cup extra-virgin olive oil
- 2 tablespoons minced cilantro or parsley
- salt & pepper to taste
Directions
BRINING:
- 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.
- Add the chicken breasts to the bag. This will look gross; ignore it.
- Put the bag in the fridge and forget about it for 2 hours.
- Remove the bag from the fridge; ignore that it looks even grosser.
- Rinse the chicken well. Think about something else as you do this so as not to notice that you’re holding raw chicken.
- Place in a sieve to drain/dry.
SPICE BLEND:
- 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.
- Coat the chicken pieces with the mixture; massage and pat it on lovingly. You want the pieces pretty densely coated.
- Place the chicken smooth side down on the preheated grill, close the lid, and cook for 4 minutes. Flip the chicken, cook for an additional 3-4 minutes with the lid closed, until the chicken is browned and cooked through. You can also bake it in the oven; 400 degrees, about 15-20 minutes.
MOROCCAN DIPPING SAUCE:
- Whisk the lemon juice, garlic, cumin, paprika, cayenne, and salt & pepper together in a small bowl. Inhale and rejoice that you have a nose.
- Gradually whisk in the oil, then stir in the fresh chopped herbs.
- Serve at room temperature.
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