Name: Orange and cumin marinated grilled chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 1 tbsp cumin seeds; 2 tbsp soy sauce*; finely grated zest 1 orange; juice 2 oranges; 2 tsp liquid honey; 3 cloves garlic, finely chopped; 1/4 tsp smoked paprika; 1/4 tsp dried oregano; 1/2 tsp freshly ground black pepper; 1 tsp chilli flakes (optional); 2 tbsp oil, plus extra for cooking; 1 kg skinless, boneless chicken thighs (about 10); Barbecued corn cobs (follow step 1 of our Charred corn salad recipe, link below); Warmed flatbreads (omit if eating gluten free; check label if eating dairy free)

Orange and cumin marinated grilled chicken

We can't get enough of this beautiful grilled chicken. Marinated in an incredibly flavoursome orange and cumin dressing, it's a succulent barbecue dish you can't pass up.

Serves 4 - 6

Prep

10M

Cook

10M

Total

20M

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Ingredients

1 tbsp cumin seeds

2 tbsp soy sauce*

finely grated zest 1 orange

juice 2 oranges

2 tsp liquid honey

3 cloves garlic, finely chopped

1/4 tsp smoked paprika

1/4 tsp dried oregano

1/2 tsp freshly ground black pepper

1 tsp chilli flakes (optional)

2 tbsp oil, plus extra for cooking

1 kg skinless, boneless chicken thighs (about 10)

Barbecued corn cobs (follow step 1 of our Charred corn salad recipe, link below)

Warmed flatbreads (omit if eating gluten free; check label if eating dairy free)

Method

1.Lightly toast cumin seeds in a small, dry frying pan for about 2 minutes on medium heat, moving pan every now and again, until fragrant. Take off heat and roughly grind in a mortar and pestle. (If you don’t have a mortar and pestle, simply use 2 tsp ground cumin instead.)

2.Whisk cumin and all other ingredients (except chicken) together. Pat chicken dry with paper towels and place in a large dish or ziplock bag. Add marinade, cover or seal, and leave in the fridge to marinate for about 8 hours or overnight. Turn chicken occasionally for even marinating.

3.Heat a grill plate on medium-high heat. Discard excess marinade. Drizzle chicken with a little oil and season with salt. Cook for 4-5 minutes on each side or until cooked through. Reduce heat to medium if marinade starts to burn.

4.Serve alongside platters of barbecued corn cobs and flatbreads if you like. It is also delicious with the corn salad.