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Year ‘Round Grilling: Cumin Grilled Chicken Thighs

The other day on my Facebook page I asked the question, “How many of you grill year ’round?” The response from those that had grills was overwhelmingly a positive one — everyone loved to use their grills, no matter the season!

Living in Florida, it’s pretty common to use our grill year ’round. I actually prefer grilling in the winter time  because the weather is so much more pleasant for spending time outside. Our family has both a charcoal and gas grill but for a quick weeknight dinner, I like to use the gas grill. I recently made this tasty grilled chicken dish for my family and it was loved by everyone. You will be amazed at how delicious a simple glaze of sweet agave and toasted cumin seeds make a simple, everyday grilled chicken dish.

 

Cumin Grilled Chicken Thighs
Recipe created for BUSH’S® Beans exclusively by Chef Jeffrey Saad, culinary expert and television host of numerous food-and cooking-related shows.

1 lb skinless, boneless chicken thighs
1 teaspoon kosher salt
1 teaspoon ground pepper
2 teaspoons canola oil
1 tablespoon cumin seed
3 tablespoons agave syrup or honey

Heat a small, dry skillet over medium high heat and toast cumin seeds until fragrant. Set aside.

Season chicken pieces with salt and pepper and lightly cover with oil. Mix cumin seeds with agave syrup (or honey) and set aside.

Prepare your grill by heating it up to medium heat. Using tongs, place your chicken on hot grill rack. Cook for about 5 minutes or until there are nice grill marks on your chicken. Flip chicken and continue to cook for another 3-5 minutes, depending on the size of your chicken. During the last two minutes of cooking, brush agave and cumin mixture on both sides of chicken and cook each side for about 1 minute.

Chicken is done when internal temperature is 160 degrees. Let chicken rest for a few minutes before serving.

If you don’t have a grill, prepare recipe using a grill pan or under the broiler.

Serve over Bush’s Black Bean Stuffing.

 

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