How To Make Grilled Cumin Chicken with Chimichurri Sauce
This flavorful grilled cumin chicken recipe is so versatile that you can stuff it in quesadillas, sandwiches, tacos, or just top on your favorite salad.
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. Transfer to a bowl, cover, and chill until ready to serve.
Preheat a grill to 425 degrees F over medium-high heat. In a 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 degrees F on an instant-read thermometer, about 4 minutes per side.
Serve warm with chimichurri sauce.
- Use some of the stems from the herbs as well as the leaves. The stems are packed with flavor!
- When making the chimichurri, don’t puree/pulverize everything. It should still have some texture.
- Calories: 633.46kcal
- Fat: 51.61g
- Saturated Fat: 9.55g
- Trans Fat: 0.18g
- Monounsaturated Fat: 32.43g
- Polyunsaturated Fat: 7.18g
- Carbohydrates: 4.77g
- Fiber: 1.81g
- Sugar: 0.78g
- Protein: 37.39g
- Cholesterol: 111.36mg
- Sodium: 596.19mg
- Calcium: 87.91mg
- Potassium: 558.89mg
- Iron: 3.80mg
- Vitamin A: 125.39µg
- Vitamin C: 28.06mg
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