This brine not only keeps the chicken moist, but the sugar in it helps the chicken brown nicely on the grill.
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Make Ahead Tips
The chile oil can be made up to several hours in advance, or up to a day ahead and stored in the refrigerator.
The chicken can be grilled up to 6 hours in advance. Refrigerate and return to room temperature for serving.
Very good marinade and I love the beautiful red color that it leaves the chicken. I've made this several times for guests, everyone loves it.
Awesome! I will definitely do this again! I didn't have time to toast whole seeds and grind so I just used ground spices and heated them up with a couple of tablespoons of oil in a pan then added the garlic and rest of the the oil. We used all the oil basting the chicken as it cooked. I used chili flakes instead of dried chili peppers, just because of time. Next time I will do the recipe as stated but loved all the flavors even with my quick method.
Just outstanding. Not only did this recipe teach me the benefits of brining chicken breast meat (previously, I've only brined turkey and pork)but the chile oil was awesome. I did it in my vitamix using pre-ground spices (because I already had them) and a little less oil than called for, and I thought it was one of the best sauces I've ever had.
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