Grilled Bluegrass Chicken

Recipe Ingredients

1/4 teaspoon	1.3ml	Cumin seeds
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Finely-chopped garlic
1/4 cup	59ml	Red wine vinegar
2 tablespoons	30ml	Red currant jelly
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Soy sauce
1/2 teaspoon	2.5ml	Crushed red pepper
1/4 teaspoon	1.3ml	Ground ginger
8 teaspoons	40ml	Boneless skinless chicken breast halves - pounded evenly (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	4g / 0.1oz	Finely-chopped cilantro

Recipe Instructions

In a small dry skillet, toast the cumin seeds over moderate heat, stirring occasionally, until fragrant, 2 to 3 minutes. Using a mortar and pestle or a spice grinder, grind to a powder. Empty into a large bowl.

Heat 2 tablespoons of the olive oil in the skillet. Add the garlic and cook over moderate heat, stirring, until golden, about 3 minutes. Add to the cumin, then whisk in the vinegar, jelly, lemon juice, mustard, soy sauce, crushed red pepper and ginger. Whisk in the remaining cup olive oil. Add the chicken breast halves, turning to coat. Cover and refrigerate for 1 to 2 hours.

Light a gas grill or preheat a cast-iron grill pan until hot. Remove the chicken from the marinade and season on both sides with salt and pepper. Cook the chicken, skinned-side down, until nicely seared with grill marks, rotating the pieces once or twice, about 4 minutes. Flip and cook the other side, rotating, until charred all over and cooked through, about 4 minutes longer.

Transfer to a platter and sprinkle the cilantro on top. Serve warm or at room temperature.

This recipe yields 8 servings.

Source:
Food and Wine, August 1995

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