Best 6 Grilled Cumin Chicken With Fresh Tomatillo Sauce Recipes

GRILLED CUMIN CHICKEN WITH FRESH TOMATILLO SAUCE

Steps:

• Prepare grill to medium-high heat.
• Combine the first four ingredients (olive oil, cumin, pepper, garlic) in a large zip-top plastic bag. Add chicken to the bag; seal and let stand for 15 minutes.
• Discard husks and stems from the tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat' cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt, garlic clove and jalapeno pepper in a food processor; process until smooth.
• Remove chicken from the bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon of salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

CUMIN-CRUSTED CHICKEN THIGHS WITH GRILLED TOMATILLO SALSA

Steps:

• 1. In a large bowl, combine the chicken thighs and oil. Toss to coat the thighs evenly. Transfer the thighs to a platter and sprinkle evenly on all sides with the cumin rub. Set aside at room temperature.
• 2. Prepare a charcoal or gas grill for indirect grilling over medium heat; the temperature inside the grill should be 350°-375°F (180°-190°C). If using charcoal, bank the lit coals on either side of the grill bed, leaving a strip in the center without heat, and place a drip pan in the center. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. Brush and oil the grill grate.
• 3. To make the salsa, place the tomatillos and chile over the direct-heat area of the grill. (You'll probably need a grill screen for the chile or you'll lose it through the grate.) Cook, turning as needed, until well charred on all sides, about 3 minutes. Transfer the tomatillos and chile to a blender, add the lime juice and oil, and pulse until combined but still chunky. Transfer to a bowl, fold in the cilantro, and season with salt. You should have about 2 cups (16 fl oz/500 ml). (The salsa can be made up to 1 week in advance and refrigerated. Bring to room temperature before serving.)
• 4. Place the thighs, meaty side down, over the indirect-heat area of the grill. Cook, turning once, until the thighs are nicely grill-marked on both sides and firm to the touch and an instant-read thermometer inserted into the thickest part of the thigh away from bone registers 170°F (77°C), 10-15 minutes on each side.
• 5. Transfer the thighs to a platter and let rest for 10 minutes. Serve at once with the tomatillo salsa.

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 CUMIN CHICKEN WITH FRESH TOMATILLO SAUCE

Steps:

• 1. Prepare grill to medium-high heat. 2. Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes. 3. Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeño) in a food processor; process until smooth. 4. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce. Chipotle rice: Combine 1 cup long-grain rice and 2 cups fat-free, less-sodium chicken broth in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in 1/4 cup thinly sliced green onions and 1/2 teaspoon minced chipotle chile, canned in adobo sauce. If you're drinking, pour a Mexican beer.

GRILL MARINADE FOR CHICKEN WITH CUMIN

Steps:

• Combine all ingredients and blend.
• Add chicken and marinate in the refrigerator overnight, turning several times.
• Grill to your liking!

GRILLED CHICKEN WITH TOMATILLO SAUCE

Steps:

• Preheat broiler or coals for the chicken. Wipe the chicken dry with paper towels and squeeze on the juice of the lime or lemon. Set aside.
• Preheat oven to 350 degrees. Bake the garlic in its skin until soft (about 10 minutes). Peel.
• Meanwhile, grill the chicken until cooked. While it is cooking make the sauce. Chop the tomatillos and place them in a skillet with the chili, sugar, wine and vinegar. Cook until soft, stirring frequently. Season with salt and pepper.
• Add the garlic and mash into the sauce. Pour the mixture into a food processor. Add the coriander leaves (setting a few aside for garnishing) and puree. Pour the mixture into a saucepan.
• When the chicken is cooked, place on a serving dish. Heat the sauce, and swirl in the butter. Pour into a sauceboat and sprinkle with remaining coriander. Serve separately.