Best Nuwave Lemon Cumin Grilled Chicken Breast Recipes

NuWave Lemon Cumin Grilled Chicken Breast image

Provided by Brenda Reynolds @cbreynolds

Categories Chicken

Number Of Ingredients 7

4 - skinless boneless chicken breast halves
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) black pepper
2 teaspoon(s) olive oil
2 tablespoon(s) lemon juice
- non stick cooking spray

Steps:

In a small bowl combine cumin, salt and pepper
Rub chicken breast with olive oil; rub spice mixture on both sides of chicken.
Spray 4-inch grill with nonstick cooking spray. ** if using the nuwave and you don't have the grill accessorie it is ok you can still use the rack that came with the nuwave***
Nuvwave: Place chicken on rack and grill on power level high for 7 minutes per side. Longer for thicker chicken breasts. Drizzle with fresh lemon juice.

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

Grilled Chicken Marinated in Cumin, Lemon and Garlic image

Provided by yooper

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons white peppercorns
2 teaspoons cumin seeds
1 teaspoon coriander seed
1/2 teaspoon ground cinnamon
12 garlic cloves
1 tablespoon kosher salt
1 cup finely chopped onion
2 tablespoons lemon zest, grated
1/4 cup lemon juice
1/4 cup canola oil
1/4 cup chopped parsley
2 (3 lb) chicken, quartered

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.