Brined Grilled Chicken Breasts with Red Chile Oil

Brined Grilled Chicken Breasts with Red Chile Oil
Photo by Scott Phillips

Ingredients

  • 1 tsp. caraway seeds
  • 1 Tbs. cumin seeds
  • 6 boneless, skinless chicken breast halves (preferably organic), tenders reserved for another use
  • 1 Tbs. coriander seeds
  • 3-4 dried New Mexico or Anaheim chiles
  • 2 Tbs. kosher salt
  • 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
  • + 5 more ingredients
    • Kosher salt
    • 1 cup extra-virgin olive oil
    • ½ tsp. red wine vinegar, or to taste
    • 2 Tbs. granulated sugar
    • 1 tsp. cayenne

In a large bowl, combine 2 cups boiling water with the sugar and salt and stir to dissolve. Let cool completely. Add the chicken breasts, cover, and refrigerate for 2 to 3 hours.

View full recipe at Fine Cooking

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