Secret #1 Brining

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2-3 pounds boneless, skinless chicken breasts

8 cups water

3 tablespoons salt

2 garlic cloves, whole

½ tablespoon coconut aminos or homemade substitute

1 bay leaf

1 teaspoon whole coriander seeds

1 teaspoon whole cumin seeds

1 teaspoon whole black peppercorns

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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 while you move on to Secret #2.

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Secret #2 Spice Blend (This makes enough for about 2-2.5 lbs.)

1 tablespoon ground cumin

1 tablespoon curry powder

1 tablespoon chili powder

½ tablespoon ground allspice

½ teaspoon ground cinnamon

1 teaspoon ground black pepper

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1. Combine all ingredients in a small bowl and mix well with a fork.

2. If grilling, preheat a gas grill on high heat, with the lid closed, about 10 minutes. If baking, preheat the oven to 300 degrees.

3. Coat the chicken pieces with the mixture; massage and pat it on lovingly. You want the pieces pretty densely coated.

4. If grilling, 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. If baking, cook the chicken slow and low in a 300 degree oven for 30 minutes.

5. Serve with Moroccan Dipping Sauce (see separate recipe).