12 (8-ounce) skinless, bone-in chicken breast halves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
How to Make It
Combine first 7 ingredients in a food processor; process until smooth. Place 6 chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.
Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.
Thought the marinade was good, but not great, however, I did not grill; pan seared in cast iron and pounded boneless/skinless chicken breast to 1/2 inch thickness. I thought it was a little dry; probably grilling bone in chicken breast as recipe states will produce better results, thus 5 star reviews. If I use this marinade again, it will definately go on the grill.
This is a great marinade -- I used skinless, boneless breasts and marinaded 3+ hours. The flavor is 'light', but tasty -- great for summertime. Will definitely make again, but will increase the amount of cumin. Served with roasted beet & tangerine salad and roasted asparagus.
This recipe was fantastic! I couldn't find bone-in chicken breasts so I used boneless, skinless. I was concerned that it would be dry so I marinated it overnight. It was not dry at all! Served with basmati rice and cuban style black beans. No need to change a thing - this one is a keeper.