Bolivian Cumin-Grilled Chicken Breasts


 For the Chicken

8 chicken breasts

1 teaspoon cumin powder

1 teaspoon ground cumin

4 cloves of garlic, minced

2 teaspoons paprika

1 teaspoon salt

1 teaspoon black pepper

1 tablespoon extra-virgin olive oil

 For the Fiery Bolivian Salsa:

2 tomatoes, diced

1 onion, finely chopped

2 chili peppers (such as jalapeño or serrano), finely chopped

3 garlic cloves minced

2 tbsp extra-virgin olive oil

2 tbsp

1 lime, juiced

2 tablespoons fresh cilantro, chopped

Salt to taste

 

Instructions

1. Start by preparing the marinade for the chicken breasts.

 a. In a small bowl, combine 1 teaspoon cumin powder, 1 teaspoon ground cumin, 4 cloves of minced garlic, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper.

b. Drizzle 1 tablespoon of extra-virgin olive oil into the bowl and mix well to form a paste.

 2. Place the chicken breasts in a shallow dish and evenly spread the marinade over them.

 a. Ensure that each chicken breast is coated with the marinade on both sides.

b. Allow the chicken breasts to marinate for at least 30 minutes to enhance the flavors.

 3. Meanwhile, let’s prepare the Fiery Bolivian Salsa.

 a. In a medium-sized bowl, combine 2 diced tomatoes, 1 finely chopped onion, 2 finely chopped chili peppers, 3 minced garlic cloves, 2 tablespoons extra-virgin olive oil, 2 tablespoons lime juice, and 2 tablespoons of fresh cilantro.

b. Mix well to combine all the ingredients.

c. Taste the salsa and add salt to your preference, stirring to incorporate it.

 4. Preheat the grill to medium-high heat.

 a. Ensure the grill grates are clean and lightly oiled to prevent sticking.

 5. Once the grill is hot, place the marinated chicken breasts on the grill.

 a. Cook the chicken breasts for approximately 6-8 minutes per side.

b. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.

c. Flip the chicken breasts halfway through the cooking process for even cooking and beautiful grill marks.

 6. Once the chicken breasts are cooked through, remove them from the grill and let them rest for a few minutes to retain their juices.

 a. Tent them with foil to keep them warm.

 7. Serve the Bolivian Cumin-Grilled Chicken Breasts with a generous dollop of the Fiery Bolivian Salsa on top.

 

ENJOY YOUR MEAL

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