Grilledchickenmarinatedincuminlemonandgarlic Recipes

GRILLED CHICKEN MARINATED IN CUMIN, LEMON AND GARLIC

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.

GRILLED LEMON-GARLIC CHICKEN

Steps:

• Combine oil, lemon juice, garlic, onion powder, pepper, and salt in a large, gallon-sized, zip-top bag. Seal and shake well. Add chicken and shake again. Place in the refrigerator to marinate for at least 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place the chicken on the grill over indirect heat, baste with marinade, and cover. Grill for 10 minutes. Baste again, then turn over and baste the other side. Cover and continue to grill until no longer pink in the centers and juices run clear, about 10 minutes more.

GRILLED LEMON GARLIC CHICKEN

Steps:

• In a large plastic bag, combine the first eight ingredients; mix well. Remove 1/4 cup for basting and refrigerate.
• Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
• Drain and discard the marinade from chicken. Grill, covered, over medium heat for 20 minutes. Baste with the reserved marinade. Grill 20-30 minutes longer or until juices run clear, basting and turning several times.
• The original recipe said you can bake the chicken in the oven for 50-60 minutes at 350 degree oven uncovered in a greased 13"x9" pan. (Turns out great!).

LEMON-CUMIN CHICKEN

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.