Marinated Chicken With Cumin, Garlic & Lime |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I tried a version of this chicken after watching a Robin Miller episode. She made this with olives in the mix and did not let it marinate. We didn't care for the olives with this, and I prefer to let it marinate. The leftover chicken is great in Leftover Chicken or Beef Fajitas With Fresh Guacamole. Ingredients:
3 lbs boneless skinless chicken breast halves |
1 medium onion, diced (about 1 cup) |
3 -4 teaspoons garlic cloves, minced |
2 limes, juice of |
1 tablespoon molasses |
2 teaspoons worcestershire sauce |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
Directions:
1. In a large ziptop baggie, combine chicken, onion, garlic, lime juice, molasses, Worcestershire sauce, cumin, oregano, salt, and black pepper; seal bag and let marinate in the fridge for several hours or overnight.
2. Preheat oven to 400°F.
3. Coat a large roasting pan with cooking spray.
4. Transfer chicken to prepared pan and pour over any remaining marinade on top.
5. Roast 30 to 35 minutes, until chicken is cooked through (mine was ready at 30, so check early).
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