Grilled Chicken Marinated In Cumin Lemon And Garlic Food

CUMIN GRILLED CHICKEN BREASTS

Steps:

• Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
• Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

GRILLED LEMON CHICKEN

Steps:

• In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator.
• Preheat grill for high heat.
• Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.

GRILLED LEMON-GARLIC CHICKEN

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS

Steps:

• Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
• Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
• Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

A GREAT CHICKEN MARINADE (GREAT GRILLED OR PAN SEARED!)

Steps:

• Recommended: Pound breast to even thickness using a meat pounder, rolling pin, or fist. OR cut large ones in half horizontally to form 2 cutlets (steaks) for each.
• Mix marinade in a ziplock bag (or container in which chicken fits snugly). Add chicken.
• Marinate 3 hours to overnight, though even 30 minutes is effective. (Note 2)
• Heat 1 tbsp olive oil in a large skillet over medium high heat, and cook chicken per times below until deep golden (see video). If browning too quickly, lower heat.
• Transfer to serving plate, cover loosely with foil and rest for 3 minutes before serving, garnished with parsley and lemon slices if desired.

LEMON GARLIC CHICKEN

Steps:

• Debone the chicken thighs but keep the skin on. If you like skinless, you may buy skinless and boneless skin thighs.
• Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.
• Fire up the grill and grill the chicken on both sides, until it's cooked through and the skin is charred. You may bake the chicken in an oven at 400°F (207°C) for about 15-20 minutes, or pan-fried on a skillet on medium to low heat. Serve the chicken warm with some lemon wedges.

LEMON GARLIC ROASTED CHICKEN LEGS

Steps:

• In a large ziploc bag add the chicken legs, melted butter, olive oil, oregano, paprika, garlic, lemon juice, salt and pepper. Close the ziploc bag and toss everything together well.
• Place the ziploc bag in the fridge and marinate for a minimum of 30 minutes up to 24 hours.
• Preheat the oven to 450 F degrees.
• Transfer the chicken legs to a large casserole dish and place the lemon slices in between the legs. Bake uncovered for 30 to 35 minutes or until legs are golden brown and cooked through.
• Garnish with fresh thyme and serve warm.

GARLIC LEMON CHICKEN MARINADE

Steps:

• Zest the lemon. Cut in half and juice it.
• Combine lemon zest and juice, garlic and olive oil in a mini prep, blender or in the blending jar for an immersion blender. Puree until the garlic is finely chopped.
• Add jalapeno, oregano, salt and pepper and pulse just to combine. Store in the refrigerator up to one week, or freeze up to 3 months.
• Place chicken in a shallow dish or in a resealable bag. Pour the marinade over it. Let chicken marinate for 4 to 12 hours.
• Preheat grill to high heat. Remove the chicken from the marinade and discard the used marinade. Grill, turning occasionally until an instant read thermometer inserted into the center of the chicken reads 165 degrees F, 6 to 8 minutes per side. Rest the chicken 5 minutes before slicing and serving.

GRILLED MOROCCAN CHICKEN

Steps:

• Pound thicker parts of a chicken breasts with the flat side of a meat mallet to even out their thickness.
• In a medium mixing bowl whisk together olive oil, lemon juice, garlic, ginger, cumin, coriander, paprika, cinnamon, turmeric and cilantro. Season with salt and pepper (about 3/4 - 1 tsp salt and 1/2 tsp pepper).
• Place chicken in a gallon size resealable bag. Pour marinade over chicken and seal bag while pressing out excess air.
• Rub marinade over chicken breasts (and make sure marinade goes between chicken breasts). Transfer to refrigerator and allow to marinate at least 2 hours and up to 8 hours.
• Preheat a grill over medium-high heat to about 425 degrees.
• Grill chicken until center registers 165 degrees on an instant read thermometer, about 4 minutes per side for 6 oz chicken breasts.
• Transfer to plate then cover and keep warm and let rest about 5 minutes before serving. Sprinkle with cilantro and serve warm.

CHICKEN WINGS WITH CUMIN, LEMON & GARLIC

Steps:

• Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.
• Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.

CHICKEN MARINADE

Steps:

• If making chicken breasts, place them on a cutting board, cover with plastic wrap, and with a meat mallet or rolling pin, pound into an even thickness. (If using tenders or thighs, you can skip the pounding).
• With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
• In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper.
• Add the chicken. Seal the bag, removing as much excess air as possible.
• "Squish" the bag to coat the chicken, then place the bag on a plate or inside a shallow baking dish to guard against leaks.
• Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours (I find about 5 to 6 hours is ideal-since this is a small amount of lemon juice, you can push to 24 hours if absolutely necessary). Do not let marinade for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking.
• When ready to cook: Preheat your grill to medium high (425 to 450 degrees F) or preheat your oven to 425 degrees F. Remove the chicken from the marinade, shaking off any excess.
• To grill: cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165 degrees F on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
• To bake: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 160 F to 165 degrees F on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
• Remove the chicken to a plate and cover. Let rest for at least 5 minutes. Serve!

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME

Steps:

• In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
• Preheat oven to 400°F.
• Coat a large roasting pan with cooking spray.
• Transfer chicken to prepared pan and pour over any remaining marinade on top.
• Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).

GRILLED CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC

Steps:

• In a skillet, toast peppercorns, cumin, coriander and cinnamon over medium heat, stirring, until fragrant, about 1 minute.
• Finely grind in small food processor.
• Add garlic and 2 teaspoons salt; pulse until paste forms.
• Transfer to a large bowl.
• Add the onion, zest, juice, oil and parsley.
• Add chicken quarters; turn to coat.
• Cover, refrigerate 8 hours or overnight.
• Prepare outdoor grill with medium hot coals.
• Remove chicken from bowl; scrape off excess marinade.
• Sprinkle chicken with remaining salt.
• Grill, turning 20 to 25 minutes, or until cooked through.

LEMON-GARLIC GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until juices run clear.

LEMON-CUMIN CHICKEN

Steps:

• For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
• For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.

GRILLED MARINATED CHICKEN BREAST WITH YOGURT AND ASIAN SPICES

Steps:

• In a non-reactive bowl (plastic or glass), combine the yogurt with all the remaining ingredients.
• Stir until well blended. Add chicken breasts, cover and refrigerate. Marinate for at least 3 hours, or overnight for a richer flavour.
• Pre-heat broiler grill, grill pan, or outdoor grill.
• Remove the chicken from the marinade and set aside.
• Make the sauce. Heat the olive oil in a medium saucepan over moderate heat.
• Sauté the garlic, onion and cucumbers until softened, about 5 minutes.
• Stir in the curry, cumin and cayenne. Add the tomatoes and simmer until juicy, about 10 minutes.
• Add ½ cup (125 mL) of the marinade to the tomato sauce. Bring to a boil, lower heat, and simmer 1 minute.
• Purée the sauce in a blender or food processor. Strain through a sieve into a saucepan and season with ½ tsp (2.5 mL) of salt. Keep the sauce warm.
• Cook the chicken breasts over a hot grill or a preheated broiler until a thermometer inserted into the thickest part of the chicken reads 165°F (74°C).
• Transfer the chicken breasts to a platter and serve with warm sauce.

LEMON GARLIC GRILLED CHICKEN

Steps:

• Whisk together all the marinade ingredients.
• Place chicken in a ziploc bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade. Refrigerate for at least 4 hours but up to 18 hours.
• Preheat grill to medium- or medium-high (I use about 375 degrees on my pellet grill) and cook for 3-4 minutes on each side until an instant read thermometer registers 165 degrees at the thickest part of the chicken. (The chicken can also be cooked in a skillet on the stove or broiled in the oven.)

LEMON GARLIC CHICKEN (MARINADE OR SHEET PAN)

Steps:

• Preheat oven to 400 degrees F.
• Combine the Lemon Garlic Marinade ingredients in a freezer size sealable bag. Remove 2 tablespoons to use later for the veggies. Add the chicken to the bag, seal, and turn to coat. Let the chicken marinate at room temperature for 20 minutes while you cook the potatoes or up to 4 hours in the refrigerator.
• Line a large sheet pan with sides (15x21-inches) with foil and spray with cooking spray for easy cleanup.
• Add the potatoes, 1 tablespoon reserved marinade (never touched by the chicken) and ¼ teaspoon salt. Toss until evenly combined then spread into an even layer. Bake potatoes at 400 degrees F for 15 minutes.
• After 15 minutes, remove the sheet pan from the oven. Push the potatoes to one side of the pan. Add the broccoli and toss with 1 tablespoon of the reserved marinade. Push next to the potatoes in a single layer. Add the chicken in a single layer.
• Bake uncovered at 400 degrees for 17-22 minutes or until your chicken thighs reach 170-175 degrees F or chicken cutlets reach 165 degrees F on an instant read thermometer.
• Meanwhile, whip up the Yogurt Parmesan Herb Sauce by whisking all of the ingredients together. Refrigerate until ready to serve.

THE BEST GRILLED CHICKEN FOR TACOS, BURRITOS, OR SALADS

Steps:

• Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
• Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
• Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side (or until it has reached an internal temperature of 165 degrees F).
• Serve chicken in tacos, burritos, on salads or rice.