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3. Cumin-Grilled Chicken Breasts With Fiery Bolivian Salsa 1

Bolivian Cumin-Grilled Chicken Breasts With Bolivian Salsa Recipe

5 from 1 vote
Bolivian Cumin-Grilled Chicken Breasts With Salsa Recipe is a delicious dish that combines the flavors of cumin-grilled chicken breasts with a spicy Bolivian salsa.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 8 Servings
Course: Main Course
Cuisine: Bolivian
Calories: 326
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 8 chicken breasts
  • 1 teaspoon cumin powder
  • 1 teaspoon ground cumin
  • 4 cloves garlic minced
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoons olive oil extra-virgin
For the Fiery Bolivian Salsa:
  • 2 tomatoes diced
  • 1 onion finely chopped
  • 2 chili peppers such as jalapeño or serrano, finely chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil extra-virgin
  • 1 lime juiced
  • 2 tablespoons cilantro chopped
  • Salt to taste

Equipment

  • Grill or grill pan: This will be used to grill the chicken breasts.
  • Mixing bowls: You will need bowls to mix the marinade and salsa ingredients.
  • Measuring spoons: These will be used to accurately measure the spices and other ingredients.
  • Knife: You will need a knife for mincing garlic, dicing tomatoes, chopping onions, and cilantro.
  • Cutting board: This will provide a safe and clean surface for chopping and preparing ingredients.
  • Tongs: Tongs will be useful for flipping the chicken breasts on the grill.
  • Aluminum foil: You can use foil to tent the chicken breasts after grilling for resting and keeping them warm.

Method
 

Start by preparing the marinade for the chicken breasts.
  1. a. In a small bowl, combine 1 teaspoon cumin powder, 1 teaspoon ground cumin, 4 cloves of minced garlic, 2 teaspoons paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
  2. b. Drizzle 1 tablespoon of extra-virgin olive oil into the bowl and mix well to form a paste.
Place the chicken breasts in a shallow dish and evenly spread the marinade over them.
  1. a. Ensure that each chicken breast is coated with the marinade on both sides.
  2. b. Allow the chicken breasts to marinate for at least 30 minutes to enhance the flavors.
Meanwhile, let's prepare the Fiery Bolivian Salsa.
  1. a. In a medium-sized bowl, combine 2 diced tomatoes, 1 finely chopped onion, 2 finely chopped chili peppers, 3 minced garlic cloves, 2 tablespoons extra-virgin olive oil, 2 tablespoons lime juice, and 2 tablespoons of fresh cilantro.
  2. b. Mix well to combine all the ingredients.
  3. c. Taste the salsa and add salt to your preference, stirring to incorporate it.
Preheat the grill to medium-high heat.
  1. a. Ensure the grill grates are clean and lightly oiled to prevent sticking.
  2. Once the grill is hot, place the marinated chicken breasts on the grill.
  3. a. Cook the chicken breasts for approximately 6-8 minutes per side.
  4. b. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.
  5. c. Flip the chicken breasts halfway through the cooking process for even cooking and beautiful grill marks.
Once the chicken breasts are cooked through, remove them from the grill and let them rest for a few minutes to retain their juices.
  1. a. Tent them with foil to keep them warm.
Serve the Bolivian Cumin-Grilled Chicken Breasts with a generous dollop of the Fiery Bolivian Salsa on top.
  1. a. You can also serve the salsa on the side for individuals to add as per their taste.

Notes

Marinate the chicken breasts for a longer period, preferably overnight, to intensify the flavors.
Use a meat thermometer to ensure the chicken breasts are cooked to the correct internal temperature.
Preheat the grill or grill pan thoroughly to ensure proper searing and prevent sticking.
Let the chicken rest for a few minutes after grilling to allow the juices to redistribute and keep the meat moist.
Adjust the level of spiciness in the Fiery Bolivian Salsa by adding more or fewer chili peppers, according to personal taste.