Wow…it’s been a while since I’ve posted any recipes, huh? Hopefully, this will mark the beginning of a comeback into the foodblogosphere!
Southwestern flavors, summer grillin’. It’s been hotter than demons around here this summer, which means lots of grilling to keep the house cool. After a while, though, it seems like we eat the same thing over and over. So, I went digging into my old recipes and found this one, revamped it some and wondered why on Earth I haven’t made it recently. It’s really quick and easy, too. Paired with a little side of rice and a white bean salad, this was a perfect summer lunch. The chicken is great this way, but would also be great on a salad, or in fajitas, or even chopped up for nachos.
Chicken breasts on the grill can be a tricky sort of business, I usually wind up overcooking them for fear of contracting salmonella, so they tend to be dry. Not these, though! The citrus in the marinade really keeps the meat juicy. I think I figured out the trick to not over-grilling them, too…sear the breasts on both sides over fairly high heat, then reduce the heat to low and raise them up higher for the remainder of the cooking time.
Ingredients (for 6-8):
2 pounds (1 kilo) whole, boneless, skinless chicken breasts
juice of 2 lemons
juice of 1 orange
1 red onion, minced
1 bunch cilantro, chopped (about 1/2 cup)
5 cloves garlic, minced (or more)
1 tablespoon ground cumin
1 tablespoon cumin seeds
2 tablespoons chili powder
cayenne pepper to taste
salt and pepper
Mix together marinade ingredients in a large bowl or Tupperware.
Add in chicken and coat with marinade.
Cover and refrigerate for about an hour, turning chicken periodically.
Heat grill to fairly high heat and sear chicken on both sides (about 2 minutes per side).
Reduce heat to low and place chicken on upper rack to cook through. This should take about 10-15 minutes depending on the thickness of your chicken.
To serve, top with cheese, sour cream and lettuce.