6 chicken thighs
4 cups cold water
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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
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.
"Cooking with Fire" by Paula Marcoux (Storey 2014)