Ingredients for Grilled Chicken Marinated In Cumin Lemon And Garlic
- White Peppercorns
- Cumin Seeds
- Coriander Seed
- Ground Cinnamon
- Garlic Cloves
- Kosher Salt
- 1 medium yellow onion (finely chopped)
- Lemon Zest
- Lemon Juice
- Canola Oil
- 1/4 cup chopped fresh parsley
- Chicken
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How to Make Grilled Chicken Marinated In Cumin Lemon And Garlic
- In a skillet, toast 1 teaspoon black peppercorns, 2 tablespoons ground cumin, 1 tablespoon ground coriander, and 1 teaspoon ground cinnamon over medium heat, stirring constantly, until fragrant (about 1 minute).
- Finely grind the toasted spices in a small food processor until a powder forms.
- Add 4 cloves garlic and 2 teaspoons salt to the food processor.
- Pulse until a smooth paste forms.
- Transfer the spice paste to a large bowl.
- Add 1 medium yellow onion (finely chopped), zest and juice of 2 lemons, 1/4 cup olive oil, and 1/4 cup chopped fresh parsley to the bowl.
- Add 4 bone-in, skin-on chicken quarters to the bowl.
- Turn the chicken to coat it evenly in the marinade.
- Cover the bowl and refrigerate for at least 8 hours, or preferably overnight.
- Prepare your outdoor grill for medium-high heat.
- Remove the chicken from the marinade, allowing excess to drip off.
- Scrape off any excess marinade clinging to the chicken with a spoon or spatula.
- Sprinkle the chicken generously with the remaining 1 teaspoon of salt.
- Grill the chicken for 20-25 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C) and the juices run clear.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
4g
Fat
47g
Carbs
1g
