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Chilli and cumin barbecued chicken recipe

Chilli and cumin barbecued chicken recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

If you're thinking about an interesting marinade for barbecued chicken, try this recipe. It's fresh from the lime juice, spicy from the chilli seasoning mix and has a slight tinge of curry flavour from the cumin. It'll be a hit, the next time you invite friends over for a barbecue.

163 people made this

IngredientsServes: 4

  • 4 limes, juiced
  • 2 tablespoons olive oil
  • 2 tablespoons chilli con carne seasoning mix
  • 1 teaspoon dried sage
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 4 skinless, boneless chicken breast fillets

MethodPrep:5min ›Cook:20min ›Extra time:1hr30min marinating › Ready in:1hr55min

  1. Whisk the lime juice, olive oil, chilli powder, sage, oregano and cumin together in a small bowl. Arrange the chicken breasts in a shallow glass dish; pour the lime juice marinade over the chicken. Cover the dish with cling film; refrigerate 1 1/2 hours, turning the chicken every 30 minutes.
  2. Preheat an outdoor barbecue for medium heat and lightly oil the cooking grate. Remove the chicken to a plate and allow to come to room temperature. Pour the marinade into a small saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
  3. Basting with the marinade, barbecue the chicken breasts until no longer pink in the centre and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the centre should read at least 74 degrees C.


If you don't have chilli con carne seasoning mix, you can make your own by combining chilli powder or cayenne pepper with paprika, cumin and oregano.

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Reviews & ratingsAverage global rating:(181)

Reviews in English (140)

This recipe blew our socks off and left us gagging!!! The amount of chilli powder in this recipe is both wrong and almost life theatening. 2 tablespoons of chilli......really?? Even the the hottest curries come nowhere near this. You cannot taste the cumin or even the chicken as everything is overpowered by the chilli. If you really want to try this recipe use 2 teaspoons of chilli powder and 4 Tablespoons of olive oil.-20 Aug 2013

by Jillian

Great marinade! It definitely has a southwestern flair to it. I only used 1 Tbsp. of chili powder and added a tsp. of smoked paprika. I pounded the chicken breasts down thin and let these marinate overnight. The flavor from the lime really came through but wasn't overpowering.-26 May 2010


I didn't have any limes, so I used 1 lemon per 2 limes for the recipe and also added garlic powder to it. Came out amazing. Will definitely use this again.-12 Jan 2010

Grilled chicken with coriander and cumin

No matter what seasoning formula you like--a Mediterranean garlic-lemon-olive oil combo with herbs, a teriyaki-style blend of soy sauce, sake and sugar or an Indian curry-ginger-garlic spice paste--the scent and flavor chicken gains from grilling makes it a worldwide favorite.

Chicken isn’t tough to barbecue, but these tips produce a better bird. For juicier meat, leave the skin on to shield the meat from the searing heat. Brush oily marinades off the chicken and put a drip pan on the coals underneath whole chickens to catch juices and prevent flare-ups. Check the chicken frequently it can scorch quickly. If its skin starts to char before it’s done, lower the heat or move the chicken to a cooler spot. Barbecue sauces containing sugar, syrup, fruit juice, tomato or ketchup will burn brush the sauce on for the last few minutes.

The U.S. Department of Agriculture recommends cooking whole chickens and dark meat pieces to 180 degrees and breasts to 170 degrees. Digital thermometers are sensitive even if they enter only a half-inch of food, but common instant-read dial thermometers need 2 inches for small pieces of chicken, insert the thermometer sideways.

Seasoned in the Eastern Mediterranean style, this chicken is great with a chopped salad of tomatoes, cucumbers and green onions and with rice pilaf topped with toasted pine nuts. You might like to grill corn, thick onion slices, eggplant wedges, sweet peppers and firm-ripe tomatoes too make an extra batch of the marinating mixture for brushing on the vegetables. They’ll be any barbecued chicken’s ideal companions.

Faye Levy is the author of “Faye Levy’s International Chicken Cookbook,” (Warner, 1992).

The time given here is for assorted chicken pieces. Breasts take about 20 minutes, thighs and drumsticks about 30 to 35 minutes and a whole chicken about 45 to 60 minutes, but times vary widely.

For outdoor barbecuing I often opt for chicken on the bone, as it’s moister and more flavorful. When I’m in a rush, I cook boneless chicken on a stove-top grill with the same seasonings.

Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos

Australian Gourmet Traveller recipe for smoky chilli chicken with barbecued corn, crushed avocado and soft tacos.

Smoky chilli chicken with barbecued corn, crushed avocado and soft tacos


  • 100 ml (¼ cup) olive oil, plus extra for brushing
  • Juice of 2 limes, plus wedges to serve
  • 2 tsp ground pasilla chilli (see note)
  • 1 tsp each ground cumin and ground coriander
  • 1 garlic clove, finely chopped
  • 10 skinless chicken thigh fillets, cut into large pieces
  • 3 corn cobs
  • 2 heirloom tomatoes, such as oxheart, coarsely chopped
  • To serve: coriander sprigs
  • 12 corn tortillas
  • 2 avocados, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 1 small red chilli, finely chopped
  • 50 ml olive oil
  • Juice of 2 limes, or to taste
  • Pinch of ground pasilla chilli
  • ½ cup coarsely chopped coriander



Note Pasilla chillies are dried Mexican chillies with a deep smoky flavour and are available from Herbie's Spices. If it's unavailable, substitute smoked paprika.
Drink Suggestion: A cold Mexican lager. Drink suggestion by Max Allen

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Amazing! Touch of heat, but mild hit of sweet made this into a recipe to save! Oh the possibilities, chicken /fish etc , thankfully the recipe makes enough for many uses! Thank you!

Excellent! Forgot to marinate country ribs. Rubbed it on. Put it over indirect heat on the grill and cooked. Well, turned off grill after about ten minutes and ran to the ER. Five hours later, they were superb. Will try it on chicken thighs, pork chops, London broil, and maybe even try it to grill shrimp!

This was awesome! I made two different kinds of ribs for a Labor Day party, and this was the clear winner. My husband's friends raved, and I think my stock went up! I didn't have onion or celery salt so I used a little more salt, without any problems. Making again this weekend without the cayenne (because guest don't like spicy), but this was great!

Tried this on chicken thighs. Wonderful. Served with side of Masterpiece BBQ sauce with apple cider vinegar and hot pepper flakes mixed in.

So easy and completely delicious!

Mixed this up last night and ground it all up in our coffee grinder before applying to boneless/skinless chicken breasts. Turned out really really nice. Just enough of a kick without being "spicy."

Just finished dinner . a five star summer feast! Used this rub on boneless pork ribs . superb. Only change was dialing down the cayenne a little. Served with "Corn on the Cob with Mint- Feta Butter" . look it up . a perfect summer pairing. And . a cold beer . :-)

Barbecued Chicken Tikka Masala

  • Cuisine: Any
  • Course: Main
  • Skill Level: Moderate
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Chunks of chicken are marinated in yoghurt and spices, cooked on the barbecue or in a griddle pan, then served in a creamy tomato sauce. Perfect with basmati rice or warm pitta bread.

Recipe from


  • For the Marinade:
  • 225g (8 oz) natural yoghurt
  • 1 tbsp lemon juice
  • 2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 2 tsp cayenne pepper
  • 2 tsp freshly ground black pepper
  • 1 tbsp minced fresh root ginger
  • 2 tsp salt, or to taste
  • 3 chicken breast fillets, cut into chunks
  • For the Tikka Masala Sauce:
  • 1 tbsp butter
  • 1 clove garlic, minced
  • 1 green chilli, finely minced
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp salt, or to taste
  • 225g passata
  • 227ml double cream
  • large bunch fresh coriander, freshly chopped


Step 1

In a large bowl, combine yoghurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne pepper, black pepper, fresh ginger and 2 teaspoons salt. Stir in chicken, cover and put in the refrigerator for 1 hour.

Step 2

Preheat barbecue (alternatively, cook chicken in a griddle pan).

Step 3

Thread chicken onto skewers and discard remaining marinade. Cook until chicken is cooked through, about 5 minutes on each side.

Step 4

Melt butter in a heavy frying pan over medium heat. Saute garlic and chilli for 1 minute. Add 2 teaspoons cumin, paprika and 2 teaspoons salt. Stir in tomato passata and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add cooked chicken and simmer for 10 minutes.

Barbecued curried prawns with grilled limes

Yotam Ottolenghi's barbecued curried prawns with grilled limes. Photograph: Colin Campbell for the Guardian. Food styling: Claire Ptak

20 large raw tiger prawns, peeled, deveined, heads and tails left intact
2 limes, halved, to serve

For the marinade
100ml sunflower oil
1 medium banana shallot, peeled and finely chopped
1 large garlic clove, peeled and crushed
3cm piece fresh ginger, peeled and finely chopped
1 red chilli, deseeded and finely chopped
2 tsp medium curry powder
1 tsp tomato paste
2 tsp coriander seeds, toasted and finely crushed
2 tsp fennel seeds, toasted and finely crushed
1 tsp nigella seeds
Finely grated zest of 1 lime

Put the first six ingredients for the marinade in a small saucepan and cook on a medium heat for five minutes, stirring from time to time. Add the tomato paste, turn down the heat to medium-low and cook for 10 minutes, until the onion is completely soft. Add the coriander, fennel and nigella seeds, the lime zest and half a teaspoon of salt, cook for five minutes more, stirring often, then remove from the heat and set aside to cool. Make sure you don't cook the spices too much, because they will be going on the grill later.

Insert a kebab stick just above the tail of a prawn and push it through the body towards its head: the aim is to keep the prawn dead straight. Repeat with the rest of the prawns, place on a flat tray, pour over the marinade and leave in the fridge for two hours.

Heat the oven to 180C/350F/gas mark 4. Put a large ridged griddle pan on a high heat and ventilate the kitchen well. Lift the prawns out of their marinade and scrape off as much as possible reserve the marinade. Lay the prawns on the grill and cook for two minutes, turning halfway through so they get charred on both sides.

Transfer to a baking tray, pour over the marinade and bake for four minutes, until the prawns are cooked through. (Alternatively, if your prawns are smaller and you can finish cooking them on the grill without burning, heat up the marinade in small saucepan until it almost simmers and pour over the cooked prawns.)

Keep the griddle on the heat when the prawns are in the oven and put in the lime halves flesh side down. Grill for two minutes and serve alongside the prawns.

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* We’ve used Chinook fillets for this dish, but you could easily replace them with Atlantic salmon or ocean trout fillets or, if you want to make a lasting impression, a whole salmon. If you go this route, you’ll need to proportionally increase the amount of curry paste so it’s equal to half the weight of the fish.

1.Heat the oil in a heavy-based pot, add the curry paste and three-quarters of the lime leaves and cook, stirring, until fragrant. Add the palm sugar and continue to cook until caramelised. Add the coconut, chilli jam and three tablespoons of coconut cream and stir to combine.

/>Chin Chin's gai lan dish (Chinese broccoli) taken from the restaurant's new cookbook. Photo: Adrian Lander

2.Bring to the boil then add the fish sauce and oyster sauce gradually, tasting for seasoning as you go. Add basil and continue to cook until the paste becomes quite dry and dense, almost like mashed potato. Be careful it doesn’t become too dry or it will burn when you barbecue the salmon.

Recipe Summary

  • 3 skinless, boneless chicken breast halves
  • 1 cup barbeque sauce
  • 1 (16 ounce) package small whole-wheat pasta shells
  • 1 cup barbeque sauce
  • 1 cup mayonnaise
  • 1 teaspoon ground cumin
  • 1 cup jicama, peeled and diced
  • 2 red bell peppers, seeded and diced
  • 2 orange bell peppers, seeded and diced
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • ¾ cup minced fresh cilantro
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 2 jalapeno peppers, seeded and chopped (wear gloves) (Optional)
  • 1 red onion, chopped (Optional)

Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly.

In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled.

We've made a handy shopping list so you can get everything you need to make this more-ish chicken wings recipe. Don't forget to screenshot before you go shopping!

1kg pack chicken wings
1 tbsp vegetable oil
2 lemons, halved
2 spring onions, finely shredded

2 tsp cumin seeds
½ tsp sea salt
½ tsp ground black pepper
1 tbsp smoked paprika
1 tsp chilli powder
1½ tsp dried oregano

2 tbsp dark soft brown sugar
100g tomato ketchup
2 tbsp cider vinegar
2 tbsp clear honey
1 tbsp English mustard
2 tbsp soy sauce
1 tsp hot sauce, such as Tabasco

150g Greek-style yogurt
½ lemon, juiced
2 tbsp chives, snipped
1 large garlic clove, crushed

Each serving contains




of the reference intake
Carbohydrate 13.9g Protein 23.2g Fibre 1.3g