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Cumin Citrus Grilled Chicken

10

1

Mesquite

This mouth-watering recipe tantalizes with the zesty flavors of the Mediterranean.

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  • 4 chicken breasts

  • 2 Teaspoon extra-virgin olive oil

  • 1 lemon, juiced

  • 1 lime, juiced

  • 1 orange, juiced

  • 4 Teaspoon ground cumin

  • 1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1/4 Teaspoon pepper

  • 1

    It’s great to get to know your local butcher to get the highest quality meats. Pound chicken breasts to 1/2” thickness.

    • 4 chicken breasts

  • 2

    Rub chicken breasts with olive oil. Combine citrus juices, cumin, salt, and pepper and rub mixture evenly onto chicken breasts and let marinade at least 1 hour (or overnight).

    • 2 Teaspoon extra-virgin olive oil

    • 1 lemon, juiced

    • 1 lime, juiced

    • 1 orange, juiced

    • 4 Teaspoon ground cumin

    • 1/2 Teaspoon Jacobsen Salt Co. Pure Kosher Sea Salt

    • 1/4 Teaspoon pepper

  • 3

    When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 4

    Place chicken on the grill and cook until grill marks have formed and chicken is cooked through, about 4-5 minutes per side. An instant-read thermometer should read 165℉ in the thickest part of the chicken breast.

    350 ˚F

    165 ˚F

  • 5

    Remove from heat and let them rest for 5 minutes, then slice into 1/2” thick slices. Serve over coleslaw or a green salad. Enjoy!

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