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:

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. This will look gross; ignore it.
3. Put the bag in the fridge and forget about it for 2 hours.
4. Remove the bag from the fridge; ignore that it looks even grosser.
5. Rinse the chicken well. Think about something else as you do this so as not to notice that you’re holding raw chicken.
6. Place in a sieve to drain/dry.

SPICE BLEND:

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 it on lovingly. 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. 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:

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