Best Cumin Honey Marinated Grilled Chicken Recipes

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CUMIN GRILLED CHICKEN BREASTS



Cumin Grilled Chicken Breasts image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings (1 serving equals 5 ounces chicken breast)

Number Of Ingredients 6

Nonstick cooking spray
4 skinless boneless chicken breast halves (5 to 6 ounces each) pounded to 1/2-inch thickness
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Spray a grill or grill pan with cooking spray and heat to medium-high heat. Rub chicken breasts with olive oil. Combine cumin, salt and pepper and rub spice mixture evenly onto chicken breasts. Grill until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. Remove from heat, let rest for 5 minutes, then slice into 1/2-inch thick slices. Serve over coleslaw, if desired.
  • Excellent source of: Protein, Niacin, Vitamin B6, Phosphorus, Selenium

Nutrition Facts : Calories 170, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 80 milligrams, Sodium 360 milligrams, Protein 29 grams

CUMIN HONEY MARINATED GRILLED CHICKEN



Cumin Honey Marinated Grilled Chicken image

Make and share this Cumin Honey Marinated Grilled Chicken recipe from Food.com.

Provided by Parsley

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breasts
salt and pepper
2 cups nonfat vanilla yogurt
1/4 cup honey
2 tablespoons ground cumin
1 tablespoon ground mustard
1/4 cup chopped fresh cilantro

Steps:

  • Sprinkle raw chicken with salt and pepper and place chicken in a large Ziplock baggie or a glass dish.
  • In a small bowl, whisk together the yogurt, honey, cumin and dry mustard. Pour over chicken and turn to coat.
  • Refrigerate for at least 6 hours or up to 24 hours.
  • After marinating, grill the chicken (discard marinade) for about 20 minutes, turning every 3-4 minutes or until done.
  • Place on platter and sprinkle with the chopped cilantro.

Nutrition Facts : Calories 225.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 87.8, Sodium 102.7, Carbohydrate 13.2, Fiber 0.5, Sugar 11.8, Protein 35.8

MARINATED CHICKEN WITH CUMIN, GARLIC & LIME



Marinated Chicken With Cumin, Garlic & Lime image

I tried a version of this chicken after watching a Robin Miller episode. She made this with olives in the mix and did not let it marinate. We didn't care for the olives with this, and I prefer to let it marinate. The leftover chicken is great in Recipe #226933.

Provided by HeatherFeather

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs boneless skinless chicken breast halves
1 medium onion, diced (about 1 cup)
3 -4 teaspoons garlic cloves, minced
2 limes, juice of
1 tablespoon molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
  • Preheat oven to 400°F.
  • Coat a large roasting pan with cooking spray.
  • Transfer chicken to prepared pan and pour over any remaining marinade on top.
  • Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).

GRILL MARINADE FOR CHICKEN WITH CUMIN



Grill Marinade for Chicken With Cumin image

Make and share this Grill Marinade for Chicken With Cumin recipe from Food.com.

Provided by Oolala

Categories     Chicken

Time 9h2m

Yield 1 1/2 cups, 4-6 serving(s)

Number Of Ingredients 9

1/2 cup vegetable oil
1/4 cup wine vinegar
1/3 cup lime juice
1/4 cup onion, finely chopped
2 garlic cloves, minced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cumin

Steps:

  • Combine all ingredients and blend.
  • Add chicken and marinate in the refrigerator overnight, turning several times.
  • Grill to your liking!

Nutrition Facts : Calories 253.6, Fat 27.3, SaturatedFat 3.5, Sodium 292, Carbohydrate 3.4, Fiber 0.4, Sugar 0.8, Protein 0.3

GRILLED CHICKEN BREAST



Grilled Chicken Breast image

The BEST grilled chicken breast and marinade recipe! An easy method for making tender, moist grilled chicken breasts every time. So Juicy!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h

Number Of Ingredients 4

1 3/4 pounds boneless, skinless chicken breasts (about 3 medium breasts)
1 batch best Chicken Marinade* (see notes)
Chopped fresh herbs (crumbled feta cheese, a squeeze of lemon juice, optional for serving)
Oil (for grilling)

Steps:

  • Place the chicken breasts on a cutting board (leave several inches between them and work in batches as needed). Cover with plastic wrap to keep things tidy, and with a meat mallet, rolling pin, or your fist, pound the chicken to an even thickness. It doesn't need to be ultra thin-just make sure the middle is fairly even with the ends (the chicken should be about 1/2-inch thick).
  • With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
  • In a large ziptop bag, combine the marinade ingredients, then add the chicken.
  • Seal the bag to evenly coat the chicken with the marinade. Place in a pan or bowl to catch any drips. Let the chicken marinate at room temperature for at least 30 minutes, or refrigerate it to marinate for up to 12 hours (5 to 6 hours is ideal). Even 15 minutes is better than nothing!
  • When ready to grill, preheat the grill to high (475 degrees F). If your chicken has been in the refrigerator, remove it and allow it to come to room temperature for at least 10 minutes. Clean and oil the grates.
  • Place the chicken on the grill presentation (smooth) side down, shaking off any excess marinade. Cover the grill and let cook for 4 to 5 minutes on the first side, then flip. The chicken should lift easily off the grill; if it sticks, allow it to cook another minute or two.
  • Recover the grill and cook for an additional 4 to 8 minutes. Chicken is considered done at 165 degrees F. I like to remove chicken from the grill around the 155-160 degree F mark and allow it to finish cooking while resting. DO NOT OVERCOOK, or your chicken will be dry.
  • Place the chicken on a plate and let rest for at least 5 minutes (resting is mandatory!). Add any desired toppings or sauces. Enjoy!

Nutrition Facts : ServingSize 1 (of 4); about 7 ounces, Calories 226 kcal, Protein 42 g, Fat 5 g, SaturatedFat 1 g, TransFat 0.03 g, Cholesterol 127 mg, UnsaturatedFat 3 g

HONEY GRILLED CHICKEN



Honey Grilled Chicken image

Grilled chicken with a sweet kick.

Provided by Johanna Van Ness

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

2 tablespoons butter or margarine
1 clove garlic, chopped
⅓ cup honey
1 tablespoon lemon juice
4 skinless, boneless chicken breast halves

Steps:

  • Preheat a grill for medium heat.
  • Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
  • Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

Nutrition Facts : Calories 269.3 calories, Carbohydrate 23.9 g, Cholesterol 82.5 mg, Fat 8.6 g, Fiber 0.1 g, Protein 24.7 g, SaturatedFat 4.4 g, Sodium 100.7 mg, Sugar 23.3 g

GRILLED HONEY-LIME CHICKEN



Grilled Honey-Lime Chicken image

Make-ahead marinade is your best friend when feeding a crowd. This one for grilled chicken is good to know and very easy to memorize. -Marybeth Wright, Maitland, Florida

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup oil and vinegar salad dressing
1/2 cup honey
3 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
8 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side, or until a thermometer reads 170°, basting occasionally with reserved marinade.

Nutrition Facts : Calories 286 calories, Fat 9g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 476mg sodium, Carbohydrate 15g carbohydrate (15g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

ROAST HONEY AND CUMIN CHICKEN



Roast Honey and Cumin Chicken image

Make and share this Roast Honey and Cumin Chicken recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
2 tablespoons clear honey
2 teaspoons ground cumin
1 garlic clove, crushed
1 tablespoon red wine vinegar
8 chicken thighs, skin scored
1 1/2 lbs new potatoes, quartered
2 red onions, quartered

Steps:

  • Mix together the oil, honey, cumin, garlic and vinegar with seasoning. Pour over the chicken pieces and leave to marinate for 15 minutes (longer if you have time). Whilst the chicken is marinating, preheat the oven to 425°F.
  • Remove the chicken from the marinade, pour the marinade into a large roasting tin and add the potatoes and onions so that the pieces are in a single layer without much space between them. Pour over 2/3 cup cold water and roast in the oven for 20 minutes.
  • Add the chicken pieces and toss in the juices. Return to the oven for 35-40 minutes, basting regularly, until the chicken is cooked through, and there is no pink meat. Serve with a green salad or steamed green beans.

Nutrition Facts : Calories 617.7, Fat 32.5, SaturatedFat 8.8, Cholesterol 157.9, Sodium 157.1, Carbohydrate 44.7, Fiber 4.7, Sugar 12.3, Protein 36.7

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE



Roast Chicken With Cumin, Honey and Orange image

An easy way to give roast chicken some character is to baste it with flavorful liquid. Contrary to conventional wisdom, this does nothing to keep the bird moist. Even a very lean bird remains moist as long as it isn't overcooked. But the liquid adds flavor to the skin and creates a ready-made sauce that can be spooned over the chicken as you serve it. If you add some sugar or other sweetener to the basting liquid, the bird gains a mahogany color that you have to see to believe. As it heats, the sugar caramelizes, becoming thicker and stickier and turning the chicken's skin crisp and gorgeous. The result is not overly sweet, because caramelized sugars have a bitter, complex component. I prefer honey to sugar and like to combine it - as I do here - with orange juice and ground cumin, which together add acidity and even more complexity. This aromatic mix creates pan juices that can be spooned over rice or sopped up with bread.

Provided by Mark Bittman

Categories     dinner, weekday, roasts, times classics, main course

Time 1h

Yield 4 servings

Number Of Ingredients 5

1/2 cup freshly squeezed orange juice
1/2 cup honey
1 tablespoon ground cumin
Salt and freshly ground black pepper
1 3-pound chicken, giblets and excess fat removed

Steps:

  • Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
  • Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
  • After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.

Nutrition Facts : @context http, Calories 649, UnsaturatedFat 22 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 968 milligrams, Sugar 37 grams, TransFat 0 grams

MARINATED GRILLED CHICKEN



Marinated Grilled Chicken image

My family loves this grilled chicken, and I love having a healthy and tasty recipe that keeps my kitchen cool. -Linda Coss, Lake Forest, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup balsamic vinegar
2 tablespoons olive oil
1-1/2 teaspoons lemon juice
1/2 teaspoon lemon-pepper seasoning
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a large resealable plastic bag, combine the vinegar, oil, lemon juice and lemon-pepper; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. , Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 207 calories, Fat 6g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 105mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges

HONEY-MARINATED CHICKEN



Honey-Marinated Chicken image

My family can't get enough of this finger-lickin'-good chicken, and I often double the recipe. The sauce can also be used when grilling chicken. -Harriet Lusch, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2/3 cup soy sauce
2/3 cup sherry or apple juice
2/3 cup honey
1/2 cup water
1 small onion, chopped
2 garlic cloves, minced
1/4 teaspoon ground ginger
2 broiler/fryer chickens (3 to 4 pounds each), cut up

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Place chicken in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear.

Nutrition Facts :

HONEY-GRILLED CHICKEN BREASTS



Honey-Grilled Chicken Breasts image

Orange juice and soy sauce make such a tasty combination in this recipe from my mother-in-law. And the longer this chicken marinates, the fuller the flavor! Jennifer Petersen-Murray, Utah

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup orange juice
1/3 cup honey
1/4 cup lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh gingerroot
12 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
8 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Nutrition Facts : Calories 221 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 331mg sodium, Carbohydrate 10g carbohydrate (8g sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

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