- 8 cups water
- 3 Tbsp salt
- 2 garlic cloves, whole
- 1/2 Tbsp soy sauce or coconut aminos
- 1 bay leaf
- 1 tsp whole coriander seeds
- 1 tsp whole cumin seeds
- 1 tsp whole black peppercorns
- 2–3 lbs boneless, skinless chicken breasts and/or thighs
- 1 Tbsp ground cumin
- 1 Tbsp curry powder
- 1 Tbsp chili powder
- 1/2 Tbsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp ground black pepper
- To brine the chicken, put water in a large Ziploc bag and add the salt, garlic, soy sauce or 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.
- To make the 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 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.
- Serve this dish with asparagus.
Recipe provided by Stacey Stauffer.