Simplest Grilled Chicken

6 chicken thighs

4 cups cold water

3 tablespoons kosher salt

1 teaspoon coriander seeds

1 teaspoon black peppercorns

1 small dry red chile, crumbled

2 cloves garlic, mashed

2 tablespoons chopped fresh oregano

1 tablespoon sherry vinegar

2 tablespoons extra-virgin olive oil

1 lime

Place the chicken in a sealable container. Cover with the cold water and salt. Swish around, seal, and chill 1 hour to overnight.

While you are burning a hardwood fire to make coals for grilling, make the rub. Crush the coriander, pepper and chile in a mortar to coarse powder. Add the garlic, herbs, vinegar and oil. Stir in the juice from half of the lime.

Drain the chicken, pat dry a bit, and slather with the rub. Place on a preheated grill over medium coals and cook, turning as needed, until internal temp reaches 165 degrees. Transfer to a warm platter, and squeeze over the remaining half-lime as you serve.

Serves six.

"Cooking with Fire" by Paula Marcoux (Storey 2014)