Place a large freezer Ziploc into a large bowl to stabilize it and add in all of the brining ingredients except the chicken.  Give the ingredients a stir – ideally you want the salt to dissolve – and then add in the chicken, seal the bag and put it all into the fridge for at least a couple of hours.  You can definitely do this the day before!

When you’re ready to cook, preheat the grill to medium-high, combine all of the spices in the spice blend into a small bowl and remove the chicken from the brine and pat it dry.  Stir the melted coconut oil into the spices and prepare to work quickly.  As soon as the coconut oil hits the cold chicken, it will harden, so just use your hands!  Have the dry chicken all laid out on a baking sheet or large platter, and quickly rub the spice blend all over both sides of all of the chicken.  It doesn’t matter what it looks like, you’re going for coverage.  Grill as you would, until the chicken is cooked through and the center is at least 165 degrees, making sure to turn it over at least once.  Discard the brine and any leftover spice blend and enjoy some of the best chicken you’ll ever eat! (though I would think this would also be brilliant on pork chops! – Brined Pork Chops in Adobo Paste).