Print This Recipe Written by Chacha on Jul 5th, 2012 in Barbecue, Boneless Chicken Breast, Grilled, Poultry, Recipe | No Comments

Servings: 6


  • 6 skinless, boneless chicken breast halves
  • 3 small lemons, halved, for serving
  • 2 tablespoon hot melted unsalted butter, for serving

Special Equipment

  • An electric spice grinder
  • A meat mallet
  • Plastic wrap

For the marinade:

  • 1 tablespoons cumin seeds
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons freshly squeezed lemon juice
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly chopped cilantro (leaves only)
  • 1 teaspoons dried Mexican or Greek oregano leaves, crumbled
  • 2 tablespoons grated yellow onion
  • 4 cloves garlic, smashes, peeled and finely minced
  • 2 teaspoons good-quality chili powder
  • 1 teaspoons kosher salt
  • Freshly ground black pepper, to taste
  • 1/2 teaspoons hot sauce (preferably Tabasco)


Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to an even thickness (about 1/2 inches). Set aside.

To make the marinade, place the cumin seeds in a small sauté pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes.

Place the toasted cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. Set aside.

In a large bowl, whisk together the spice mixture you just ground with the remaining marinade ingredients until well combined.

Place chicken in a large resalable plastic bag. Pour marinade over it. Seal bag pressing out excess air. Massage the chicken to coat with the marinade. Set in a shallow dish. Marinate in the refrigerator overnight, massaging twice.

Remove chicken from the refrigerator and let sit at room temperature for at least 30 minutes before grilling.

Meanwhile, preheat a gas grill or prepare a charcoal grill for medium-high heat.

Spread the coals out in one dense layer. Position cooking grate over coals, cover grill, and let grate heat up, about 2 minutes. Scrape grate clean with grill brush. Place the lemon halves on the cool side of the grill, cut side down. Place chicken over coals and grill until grill marks have formed, about 6 to 8 minutes per side.

Remove chicken from heat, let rest for 5 minutes under a tent of aluminum foil.

Brush breasts with the hot butter. Serve with the grilled lemon halves on the side.


Leave a Reply