1 lb of chicken breasts
Course sea Salt
For the rub:
1 tsp oregano
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp date or coconut sugar
1/4 tsp coriander
Combine all rub ingredients in a bowl, mix with with whisk until blended.
Apply rub to chicken all over, let sit for at least an hour (can do up to 24 hours in advance).
Trim leek bottom but keep base intact. Slice leek lengthwise and spray exposed flat side with oil.
On medium high, grill chicken 4-6min until you get nice grill marks, then flip ONCE to other side.
Place leek flat-side down on grill when you flip chicken.
Remove chicken from grill when cooked through, remove leeks at same time (leeks should be bright green with slight grill marks).
Let chicken rest a few minutes. While you wait, pull leek leaves and distribute on plates.
Slice chicken breasts and serve on top of leeks.
Sprinkle with sea salt flakes.
Yes, the name comes from the question we get after people try it.
Dish goes well with maple roasted sweet potatoes