Best 3 Lemon Cumin Chicken Recipes

Embark on a culinary journey to tantalize your taste buds with a delectable dish that seamlessly blends the vibrant flavors of lemon and cumin. This Lemon Cumin Chicken recipe promises an explosion of zesty and earthy notes, captivating your senses from the very first bite. Prepared with tender chicken pieces marinated in a symphony of lemon juice, yogurt, cumin, and an array of aromatic spices, this dish guarantees a succulent and flavorful experience like no other. Accompanying this main course are two additional recipes that add delightful dimensions to your meal. Dive into the vibrant Lemon Cumin Quinoa Salad, where fluffy quinoa mingles with crisp vegetables, fresh herbs, and a tangy lemon-cumin dressing, creating a refreshing and wholesome side dish. And for a sweet conclusion, indulge in the luscious Lemon Cumin Yogurt Cake, where tangy lemon zest and warm cumin notes intertwine within a moist and tender crumb. Get ready to embark on a culinary adventure that will leave you craving more.

Let's cook with our recipes!

LEMON-CUMIN CHICKEN

Lemon-Cumin Chicken image

Provided by Giada De Laurentiis

Categories main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup extra-virgin olive oil
Zest of 1 large lemon
1/4 cup fresh lemon juice (from 1 large lemon)
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
Four 4- to 6-ounce boneless skinless chicken breasts
1 1/2 packed cups fresh mint leaves (about 1 large bunch)
1 packed cup baby spinach leaves
1/2 cup grated Parmesan
1/3 cup chopped walnuts, toasted (see Cook's Note)
2 teaspoons fresh lemon juice (from 1/2 a large lemon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 clove garlic, peeled and smashed
1/2 cup extra-virgin olive oil
Vegetable oil cooking spray

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 CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC

Grilled Chicken Marinated in Cumin, Lemon and Garlic image

Make and share this Grilled Chicken Marinated in Cumin, Lemon and Garlic recipe from Food.com.

Provided by yooper

Categories Lunch/Snacks

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons white peppercorns
2 teaspoons cumin seeds
1 teaspoon coriander seed
1/2 teaspoon ground cinnamon
12 garlic cloves
1 tablespoon kosher salt
1 cup finely chopped onion
2 tablespoons lemon zest, grated
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup chopped parsley
2 (3 lb) chicken, quartered

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.

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING

ROAST CHICKEN PITAS WITH CUMIN-LEMON DRESSING image

Categories Vegetable Side

Yield 6 Servings

Number Of Ingredients 8

Ingredients

3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken)
1 cup cubed seeded peeled cucumber (about 1 cucumber)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon salt
2 tablespoons extravirgin olive oil
2 teaspoons cumin seeds
4 garlic cloves, sliced
6 (6-inch) pitas

Steps:

Preheat oven to 375°. Combine first 4 ingredients in a large bowl, tossing to coat. Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine. Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling around in the middle of the cooking process.
Use fresh ingredients: Fresh ingredients will always give you the best flavor. If you can, try to buy your ingredients from a farmer's market or local grocery store.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to experiment with different ingredients and flavors. For example, you could try adding some chopped cilantro or red pepper flakes.
Be careful not to overcook the chicken: Chicken is a delicate meat, so it's important to cook it just until it is cooked through. Otherwise, it will become dry and tough.
Serve the chicken immediately: Chicken is best served immediately after it is cooked. This will help ensure that it stays juicy and flavorful.

Conclusion:

This lemon cumin chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the lemon cumin sauce is flavorful and tangy. This dish is sure to please everyone at the table.