This recipe is from a paleo cookbook, "Well Fed". I used chicken wings, but original recipe calls for boneless, skinless chicken breasts or thighs. Great flavor!
Ingredients for Brining:
- 8 cups cool water
- 2 whole garlic cloves (skins removed)
- 3 tablespoons salt
- 1/2 tablespoon tamari
- 1 bay leaf
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole black pepper
- 2-3 pounds boneless, skinless chicken breasts or thighs
Directions for Brining:
Place a 1 gallon ziplock bag inside a large bowl. Pour the water in the bag and add all the ingredients except for the chicken. Stir to dissolve the salt. Add the chicken and refrigerate for 2 hours. Rinse the chicken well and dry on paper towels. At this point you may refrigerate the chicken for 2-3 days.
Ingredients for Spice Blend:
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- 1/2 tablespoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground pepper
- 2 tablespoon coconut oil
Directions for Spice Blend:
Melt coconut oil in microwave for 15 seconds in a small bowl. Add to the spices and combine with a fork.
Coat the chicken with the mixture; using your hands is easiest.
Cook on the grill on high heat 4 minutes per side; until chicken is browned and cooked through.
Serve with Moroccan Dipping Sauce (blog: 10/25/13)
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