I have bought a paleo cookbook (Well Fed), not because I am going paleo but because I'm trying to be a bit less carb-dependent for my meal planning. Am trying their brined chicken breast recipe now; will report back. But what the heck are coconut aminos, and why would I want them in my brine?
(I'm sure that question is answered in the book somewhere. I haven't read it yet -- just flipped to the chicken breast recipe, since that's what I was going to cook tonight.)
On the exciting side, the seasonings in this chicken are South Asian. That is already a big plus.