Chile n' Spice Grilled Chicken

• 1 whole 3-4 lb chicken (or 4 chicken breasts)

Though brining is optional, it is HIGHLY recommended. I often do a "quick or strong brine", (about 60 grams of salt per liter of water). For this brine I tend to keep it simple, I add just a few bay leaves and some sugar.

I then brine the whole chicken for about an hour or so. If using chicken breasts you will want to brine for less time.

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• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel or caraway seeds
• 1 tsp fennel or caraway seeds
• 3 dried chiles (New Mexico or Anaheim)*
• 1/2 tsp cayenne pepper
• 1-2 cloves garlic
• 1/2 tsp kosher salt
• 1 tsp sherry or red wine vinegar
• 1 cup extra-virgin olive oil

In a small fry pan, over medium heat, lightly toast the spices, until fragrant. Then grind them in a spice grinder. Place the ground spices into a medium bowl.

Next toast the chiles in the same fry pan. Press the chiles into the pan to help toast them and bring out their aroma, about 1 to 2 minutes. Then grind and add to the ground spices.

Crush the garlic into a paste and add to the spice mix, along with the cayenne and salt. Next add the sherry vinegar and olive oil and mix to combine. Taste for seasoning, adding more vinegar or salt if needed.

* I have also made this using 1 or 2 dried Ancho chiles instead, the flavor is a bit different but still very nice.

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• 1-2 tbsp chile n' spice oil

Remove the chicken from the brine, dry well with paper towels. Butterfly the chicken and then rub with the oil, making sure to mix the oil first. Don't use too much oil or it will cause flare ups on the barbecue. Also be careful not to contaminate the rest of the oil with any raw chicken.

Let this sit at room temperature for about 1/2 an hour.

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Preheat the barbecue to medium high. Then turn off the middle burner so the chicken can cook over indirect heat. This will also help to prevent flare ups from any fat on the chicken.

Once hot place the chicken onto the grill, breast side up. Close the lid and let cook on the first side for about 1/2 an hour and then flip over onto the breast side and continue to cook for another 15 minutes or until just cooked through.

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Let the chicken rest for at least 10 minutes. Then carve and plate the chicken.

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• reserved chile n' spice oil

Serve the chicken with individual portions of the chile n' spice oil or pass around a bowl, just make sure you mix the oil before using.