Chicken breast - succulent and spicy after brining and coating with this spicy rub before grilling. Prepare the brine mix first and the sauce and spice rub while the chicken breasts are soaking in the brine.
1Tbsplight soy sauce
1tspeach whole coriander seedscumin seeds & black peppercorns
3-4boneless sknless chicken breasts
1/2tspground black pepper
1-2garlic cloves chopped finely
Pinchof cayenne pepper
2Tbspfinely chopped coriander leaf
Salt & pepper to taste
First step is to make up the brine; dissolve the salt in half the water.
It's best to do it in a large freezer bag using half the water to dissolve the salt.
Add the rest of the ingredients, water and chicken breasts.
Tie the bag up tightly so that the chicken breasts are totally immersed; leave it in the fridge for at least 2 hours.
Combine all the sauce ingredients and whisk together
Leave covered at room temperature for the flavours to combine.
Pre-heat a grill to 200-220 degrees and line an oven tray with foil.
Prepare the spice rub by combining all the ingredients in a small bowl.
Once the chicken breasts have soaked for at least two hours, drain into a colander. Rinse off the brine, pick off excess seeds and allow to drain for 10 mins or so.
Coat each breast thoroughly in spice mixture.
Place under the hot grill for at least 6 mins then turn and grill for a further 6 mins.
Take out of the grill and allow to cool for at least 10 mins before slicing each breast thinly. Drizzle with the sauce and serve with couscous or rice etc.