- 3 boneless chicken breasts
- Juice of 3 lemons
- 2 tablespoons [30 mL] vegetable oil
- 2 tablespoons [30 mL] ground cumin
- 1 tablespoon [15 mL] salt
- 1 tablespoon [15 mL] black pepper
- 2 1/2 teaspoons [12.5 mL] celery salt
- 1/4 teaspoon [1 mL] red pepper
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- Place chicken in a large shallow dish; pour lemon juice over chicken.
- Cover and chill 2 to 3 hours, turning once.
- Remover chicken from juice, rub with vegetable oil.
- Combine cumin and remaining ingredients; sprinkle over chicken.
- Grill chicken, skin side up, over medium-hot coals [350°F to 400°F / 180°C to 200°C].
- Turn once.
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