Moroccan Chicken

Moroccan Chicken

The Best Chicken You Will Ever Eat

INGREDIENTS

BRINING

2 garlic cloves – smashed

8 cups water

3 tbls. Salt

½ tbls. Coconut aminos (or soy sauce)

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

SPICE BLEND

1 tbls ground cumin

1 tbls. Curry powder

1 tbls. Chili powder

½ tbls. Ground allspice

½ tsp. ground cinnamon

¼ tsp. ground black pepper

2 tbls. Coconut oil

1 Recipe of Moroccan Dipping Sauce

DIRECTIONS

1.     Mix all the brining ingredients together in a large bowl.

2.     Place chicken inside of brine for 2 hours (or overnight)

3.     Rinse the chicken

4.     *** You can stop here, and grill another day, or continue on. (the chicken will last for 2-3 days) ***

5.     Heat grill on high.

6.     Place all the spice blend ingredients together (except for the coconut oil)

7.     Mix spice blend ingredients together.

8.     Microwave coconut oil for 15 seconds.

9.     Pour the melted oil into the spice blend and combine with a fork.

10. Coat the chicken with the spice/coconut mixture.

11. Place the chicken smooth side down on grill for 4 minutes

12. Flip the chicken, cook for 3-4 more minutes – until cooked through.

From: Well Fed Paleo Recipes for People Who Love to Eat by: Melissa Joulwan