- 1). Flatten and tenderize boneless chicken pieces, if desired, by pounding them lightly with a mallet. This gives the pieces a more uniform thickness, ensuring even absorption of the marinade and wood smoke. Tenderizing is not usually necessary with chicken, and enzyme-based chemical tenderizers should be avoided.
- 2). Finely chop the garlic and shallot, or piece of red onion. Sprinkle the pieces with part of the coarse salt and mash them with the side of the knife blade until they form a thick and lumpy paste. Scrape them into the mixing bowl.
- 3). Bruise the thyme with the side of the knife blade, and add it to the bowl with the remaining dry ingredients. If you are using the optional cumin seed, toast it dry in a heavy skillet until it is aromatic and has darkened slightly. Crush the seeds lightly with the knife blade, and add them to the bowl.
- 4). Pour the apple cider and apple cider vinegar into the bowl, and stir until the salt has largely dissolved. Pat the chicken dry with clean paper towels, and place it in the container or zipper-seal bag. Pour the marinade over the chicken, seal it, and refrigerate for four to six hours.
- 5). Remove the chicken from the marinade. Pat dry with clean paper towels, and either cook it immediately or refrigerate it until meal time.
- 6). Make a glaze for the chicken, if desired, by straining the marinade. Cook it down in a small saucepan until it has reached 1/4 of its original volume, or is thick enough to coat the back of a spoon. Brush the chicken with the glaze when it is nearly finished.
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