Best 5 Cumin Grilled Chicken Breasts Recipes

GRILLED CHICKEN BREAST RECIPE (JUICY)

Steps:

• Heat the grill to medium-high heat.
• Combine the salt, pepper, cumin, chili powder, onion powder, and garlic powder in a small dish. Drizzle the olive oil and rub the seasoning over the chicken breasts, coating them entirely.
• Once heated, place the chicken on the grill and cook for about 15 minutes total, flipping halfway through. Before serving, squeeze fresh lime juice over the chicken and finish with a sprinkle of chopped cilantro.

GRILLED CHICKEN BREASTS WITH TURMERIC AND LIME

Steps:

• Heat a grill or the broiler.
• Put the oil in a mixing bowl; and lime juice, chile powder, turmeric, rosemary, garlic, salt and pepper. Stir to blend well and add the chicken pieces. Turn them in the marinade to coat well. Cover and set aside until ready to cook. If they are to be marinated for a long period, refrigerate them.
• Place chicken pieces on the grill or on the rack under the broiler. Cover the grill or close the door to the broiler. Cook about 2 to 3 minutes and turn the pieces. Continue cooking until done, about 2 to 3 minutes on the grill, possibly a little longer under the broiler.
• Remove the pieces and brush the tops with the melted butter.

SIMPLY GRILLED CHICKEN BREASTS

Steps:

• In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes.
• Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes.
• Preheat the grill to hot.
• Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving.
• Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using.
• Preheat the oven to 275 degrees F.
• Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary.
• Yield: about 1 1/4 cups
• *Cook's Note: The tomatoes do not have to be "good" tomatoes.

LEMONY SUMAC GRILLED CHICKEN BREASTS WITH FATTOUSH

Steps:

• In a large bowl, whisk together the garlic powder, 1 tablespoon sumac, 2 teaspoons kosher salt, a few cracks of pepper, the zest of 2 lemons, the juice of 1 lemon, 2 tablespoons vinegar, and 1/2 cup of the olive oil.
• Pat the chicken dry and cut each breast in half horizontally. Add to the marinade and turn to coat evenly. Let marinate for 30 minutes at room temperature or up to overnight in the refrigerator.
• Preheat a grill or grill pan over high heat.
• Combine the tomatoes, cucumbers, and onion in a colander or sieve inside of another large bowl to drain any excess liquid from the tomatoes. Season with salt and toss to combine.
• In a large mason jar, combine the remaining 1 teaspoon sumac, juice of 1 lemon, 1 teaspoon vinegar, and 1/2 cup olive oil. Add salt and pepper, to taste. Cover and shake to combine.
• Grill the chicken over high heat until grill marks form and the chicken is cooked through, 2 to 3 minutes per side. Transfer to a plate to rest.
• Add the pita chips to the dressing if there's room in the jar and shake to combine. Otherwise, toss the pita chips with the dressing in a medium bowl.
• Wipe out the tomato juices from the large bowl, add the salad, parsley, pita chips, and dressing, and toss to combine.
• To plate, top the grilled chicken with fattoush and enjoy!

GRILLED CUMIN CHICKEN BREASTS WITH AVOCADO SALSA

Steps:

• Make salsa.
• Prepare grill.
• Pat chicken dry with paper towels. In a large bowl sprinkle chicken with oil, cumin, and salt and pepper to taste and rub mixture into skin. Grill chicken on an oiled rack 5 to 6 inches over glowing coals, turning once, until cooked through, about 7 minutes on each side.
• Serve chicken with salsa and chips.