Cumin Crusted Chicken

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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  • 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
  • 1 cup fresh lemon juice
  • 1/2 cup olive oil, plus 3 tablespoons
  • 2 tablespoons honey
  • Freshly ground black pepper
  • 4 (8-ounce) frenched, skin on chicken breasts
  • 1/3 cup grated cotija cheese
  • Salt and freshly ground pepper


Step 1

Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.

Step 2

Preheat oven to 400 degrees F.

Step 3

Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.

Step 4

Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.

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