Cumin Crusted Chicken

Name: Cumin Crusted Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Intermediate
Total: 1 hr 40 min

Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 40 min

Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 servings

Ingredients

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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

Directions

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.
Preheat oven to 400 degrees F.
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.
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.