August 29, 2016
Chicken with Cumin & Paprika

Chicken with Cumin & Paprika

by Berkeley Wellness  |  

One way to protect chicken from the direct heat of broiling is to leave the skin on, and then remove it before eating. For this reason, the spice mixture is rubbed under, rather than on, the chicken skin. The chicken can be rubbed with the spice mixture several hours before cooking; if not cooking the chicken within 20 minutes, refrigerate it. Serving suggestion: Stay simple, with just a squeeze of fresh lemon, or be more ambitious and make a salsa to go with this broiled chicken.

Makes 4 servings


1 teaspoon paprika

1 teaspoon coriander

½ teaspoon cumin

½ teaspoon salt

4 skin-on, bone-in chicken breast halves (10 ounces each)

Lemon wedges, for serving