Cumin Rubbed Grilled Chicken with Chimichurri Sauce

Cumin Rubbed Grilled Chicken with Chimichurri Sauce might be a good recipe to expand your main course recipe box. This recipe serves 5 and costs $2.6 per serving. One portion of this dish contains around 37g of protein, 40g of fat, and a total of 523 calories. This recipe is liked by 42 foodies and cooks. This recipe is typical of Latin American cuisine. If you have black pepper, fresh cilantro, salt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. It is brought to you by Cooking Classy. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is spectacular. Try Cumin-Rubbed Chicken with Guacamole Sauce, Cumin-Rubbed Chicken with Guacamole Sauce + Weekly Menu, and Skinny Cumin Steak with Chimichurri Sauce for similar recipes.

Servings: 5

 

Ingredients:

1/2 tsp freshly ground black pepper

1/2 cups (16g) packed fresh cilantro

1 1/2 cups (38g) packed fresh parsley (use leaves and some stem with all the herbs)

3 cloves garlic, minced

1/2 tsp ground coriander

1 1/4 tsp ground cumin

2 Tbsp fresh lemon juice

3/4 cup olive oil (I like a blend of half regular half extra-virgin)

1 Tbsp olive oil

3 Tbsp (5g) packed fresh oregano

1/4 cup chopped red onion

1/4 tsp red pepper flakes (optional)

3 Tbsp red wine vinegar

1 tsp salt

1 tsp salt, or to taste

5 (6 oz) boneless, skinless chicken breasts

Equipment:

food processor

meat tenderizer

mixing bowl

grill

whisk

kitchen thermometer

Cooking instruction summary:

For the chimichurri sauce:Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced (don't puree/pulverize everything, it should still have some texture). Transfer to a bowl, cover and chill until ready to serve.For the chicken:Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper. Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture. Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side. Serve warm with chimichurri sauce (you'll have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen). Recipe source: Cooking Classy

 

Step by step:

For the chimichurri sauce

1. Add red onion, garlic, red wine vinegar, lemon juice and salt to a food processor. Pulse, stopping and scraping down sides occasionally, until finely minced.

2. Add in parsley, cilantro, oregano and red pepper flakes, then pour in olive oil while pulsing several times until herb leaves are finely minced (don't puree/pulverize everything, it should still have some texture).

3. Transfer to a bowl, cover and chill until ready to serve.For the chicken:Preheat a grill to 425 degrees over medium-high heat. In small mixing bowl whisk together cumin, coriander, salt and pepper. Pound chicken to an even thickness using the flat side of a meat mallet then brush both sides lightly with olive oil. Sprinkle and rub both sides evenly with cumin mixture.

4. Transfer to clean grill grates and grill until center of chicken registers 165 on an instant read thermometer, about 4 minutes per side.

5. Serve warm with chimichurri sauce (you'll have left over chimichurri sauce, probably about enough to make one more batch of chicken another time and the sauce can be frozen). Recipe source: Cooking Classy


Nutrition Information:

Quickview
523k Calories
36g Protein
39g Total Fat
3g Carbs
25% Health Score
Limit These
Calories
523k
26%

Fat
39g
61%

  Saturated Fat
5g
37%

Carbohydrates
3g
1%

  Sugar
0.66g
1%

Cholesterol
108mg
36%

Sodium
1138mg
49%

Get Enough Of These
Protein
36g
74%

Vitamin K
162µg
155%

Vitamin B3
17mg
90%

Selenium
54µg
78%

Vitamin B6
1mg
67%

Vitamin E
5mg
38%

Phosphorus
374mg
37%

Vitamin B5
2mg
25%

Potassium
745mg
21%

Vitamin C
16mg
20%

Vitamin A
961IU
19%

Magnesium
56mg
14%

Iron
2mg
12%

Vitamin B2
0.2mg
12%

Manganese
0.2mg
10%

Vitamin B1
0.13mg
9%

Zinc
1mg
8%

Folate
25µg
6%

Vitamin B12
0.34µg
6%

Calcium
51mg
5%

Fiber
1g
5%

Copper
0.09mg
5%

Vitamin D
0.17µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Oreo Cheesecake Cake

Dessert Now Dinner Later

Thyme Encrusted Salmon with Blackberry Gastrique

Cookin Canuck

Sweet and Spicy Chicken Hot Dog / Weekly Recap

Peanut Butter and Peepers

Ramen Noodle Bowl

My Recipes

Roasted Cauliflower Soup

Allrecipes