Brined Grilled Chicken Breasts with Red Chile Oil

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