This recipe is fast becoming a favorite of mine. I adore cumin, the smoky, nutty, peppery flavor is one of my favorites. Paired with citrus and fresh ginger you just can’t go wrong in my book! Plenty of recipes go light on the cumin, but, at one tablespoon in this marinade the flavor really shines!
Cumin is rich in iron, and thought to be an anti-carcinogenic! Go cumin!
I used one package of bone-in chicken thighs, and my cast iron grill pan, rather than the actual grill the recipe suggests – bet it’s fantastic that way too!
From the Against All Grain cookbook, with slight variations -
- 1/4 cup extra virgin olive oil
- 1/4 cup orange juice (we use fresh oranges from our tree)
- 2 tbsp fresh lime (again, from our tree)
- 1 tbsp minced garlic
- 1 tbsp coconut aminos or gluten free soy sauce/tamari (we used gf tamari)
- 1 tbsp cumin (I use a HEAPING tbsp)
- 2 tsp apple cider vinegar
- 1 tsp minced ginger
- 4lbs bone in chicken
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
I mix up my marinade and pour it into a ziplock back, adding in the chicken and letting it marinate at least an hour. I’m a busy mama, and don’t always remember to get to my marinade early, today it got 3 hours, and the flavor was more spectacular than normal.
I pre-heated my trusty cast iron grill pan, and cooked until done. Fantastic!
Served it with garden fresh tomatoes and avocado slices – also, potato wedges for the husband.
If you eat white potatoes, here’s a simple side dish for you.
Clean, and pre-bake your potatoes in the microwave or oven. You don’t want them soft/mashable, you want them softened, yet still firm, slice in half, and slice each half into 3. Toss in a bowl with kosher salt, a good drizzle of olive oil, and a handful of fresh rosemary.
Grill on each side on a grill pan until soft, browned and delicious!