Chicken Breasts With Cumin Coriander And Lime Recipe 4

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LIME CUMIN CHICKEN



Lime Cumin Chicken image

A nice pungent barbecue recipe. The lime marinade partially "cooks" the chicken before it is placed on the grill. I have enjoyed this many times.

Provided by Tebo3759

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 whole boneless chicken breasts (skin on)
1/3 cup vegetable oil
1/3 cup fresh lime juice
1 tablespoon cumin
1 teaspoon salt
lime slice (for garnish)
red bell pepper, cut into strips (for garnish)
cilantro (for garnish)

Steps:

  • Combine oil, lime juice, cumin& salt in a plastic bag.
  • Add 4 chicken breasts, seal and refrigerate overnight.
  • Place on greased barbecue and grill over medium high heat.
  • Grill about 10 minutes turning often.
  • Garnish with lime slices, red pepper& cilantro.

CHICKEN BREASTS WITH CUMIN, CORIANDER, AND LIME RECIPE - (4.2/5)



Chicken Breasts with Cumin, Coriander, and Lime Recipe - (4.2/5) image

Provided by á-162246

Number Of Ingredients 8

3 3 3 T fresh lime juice
1 1 1 t cumin
1 1 1 t coriander
1 1 1 t sugar
1 1 1 t salt
1/8 1/8 1/8 cayenne
4 4 4 small boneless chicken breast halves
1 1 1 t cilantro

Steps:

  • In large bowl, mix lime juice, cumin, coriander, sugar, salt, and ground red pepper; add chicken, tossing to coat. Spray grill pan with nonstick spray. Heat over medium high heat until hot but not smoking. Add chicken and cook until chicken loses it's pink color throughout, ,5-6 minutes per side. Turn chicken once and brush with any remaining cumin mixture halfway through cooking. Place chicken breasts on platter and sprinkle with cilantro. 4 servings 150 calories

SPICY CUMIN-CRUSTED GLAZED CHICKEN BREASTS



Spicy Cumin-Crusted Glazed Chicken Breasts image

Make and share this Spicy Cumin-Crusted Glazed Chicken Breasts recipe from Food.com.

Provided by yensid54

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 teaspoon pepper
3 teaspoons cayenne pepper
1 teaspoon salt
1 cup low sodium chicken broth
1 (10 ounce) jar apricot preserves
1 garlic clove, minced, mashed with
1 teaspoon salt
2 jalapeno peppers, seeded and minced
1 tablespoon onion, chopped
2 tablespoons parsley, chopped, divided use
1 lime, juice of
2 tablespoons canola oil
4 parsley sprigs
1 lime, thinly sliced

Steps:

  • Between 2 sheets plastic wrap, place chicken and gently pound to uniform thickness. Sprinkle both sides with cumin, coriander, cinnamon, pepper, cayenne pepper and salt.
  • In saucepan, place chicken broth and apricot preserves; bring to boil over high heat. Add garlic and cook until mixture is reduced by half and glaze is formed. Remove from heat and stir in jalapeno peppers, onion, 1 tablespoon of the parsley and lime juice.
  • Place oil in large ovenproof frypan; heat to medium-high heat and add chicken, quickly browning on both sides. Place pan in 350 degree F. oven and bake about 5 minutes or until fork can be inserted in chicken with ease.
  • Arrange chicken on platter; spoon glaze over and around chicken. Sprinkle with remaining parsley. Garnish with parsley sprigs and lime slices.

Nutrition Facts : Calories 473.7, Fat 10, SaturatedFat 1.1, Cholesterol 68.4, Sodium 1304.5, Carbohydrate 71.8, Fiber 2.6, Sugar 37.9, Protein 30.3

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