I eat a lot of chicken breasts – a lot. It’s lean, it’s easy to make and ridiculously versatile — what’s not to love right?! Well sometimes it can get a little boring so I’m often on the hunt for new ways to make my “usual” chicken breasts (and thighs for the boyfriend) go from blah to wow!
I recently ordered a new cookbook – Against All Grain by Danielle Walker and it’s AWESOME! Over 150 gluten-free, grain-free and dairy-free recipes — PERFECT for a gal like me (and hopefully you too!). With new cookbooks I’m often a little leery at first — how simple are these recipes going to be and are they actually going to taste good? Well I’ve already made a few of the recipes from this book and I’m impressed; they are both easy to make AND yummy!
So today I’m sharing Danielle’s recipe for citrus-cumin chicken. Here’s a few tips on how to make this the MOST yummy: marinate the chicken for at least a full 24hrs, you can even go a little longer if you’d like but 1 day is good. And, if you have a grill (indoor or outdoor) – use it! This dish will taste really yummy grilled; I used a cast iron grill on my stove-top and go really pretty grill marks too! 🙂
Check out this recipe and report back how you think it tastes — hey, maybe my taste buds are off?! 🙂
- ¼ cup extra-virgin olive oil
- ¼ cup orange juice (fresh or store bought, your choice)
- 2 tablespoons fresh lime juice (about 1 lime, maybe two depending on size and juiciness)
- 1 tablespoon minced garlic
- 1 tablespoon coconut aminos
- 1 tablespoon cumin
- 2 teaspoons apple cider vinegar
- 1 teaspoon minced or grated ginger (don't skip this one!)
- 4 pounds of chicken pieces, bone-in and skin on (combination of pieces or whatever piece you prefer)
- ½ teaspoon of sea salt
- ¼ teaspoon cracked black pepper
- Place the olive oil, orange juice, lime juice, garlic, coconut amino, cumin, vinegar and ginger in a bowl and whisk to combine. Add the chicken pieces to a large non-reactive baking dish (preferably glass or ceramic), sprinkle with salt and pepper and then pour marinade over top. Turn chicken pieces to coat completely with marinade. Cover tightly and store in fridge for 24-36hrs.
- Preheat grill (to medium if using electric). Remove chicken from baking dish and let excess marinade drip back into the dish. Place the chicken on the hot grill without overcrowding - you may have to cook chicken in batches. Grill until fully cooked through, turning occasionally, about 15-25 minutes total or until juices run clear.