I didn’t know what to make for dinner tonight. I knew that I had an abundance of chicken in my freezer but how I can turn them into something new and interesting? So, I looked at what else I had planned to serve tonight. I had some leftover Black Bean Brown Rice from a few days ago and I was going to make some brussel sprouts (a vegetable I have never cooked before). I based the chicken rub on the spices from the rice and let it marinade for most of the day. The chicken ended up being flavorful but not overpowering. Exactly what I wanted. Enjoy!
4-5 Chicken Thighs, excess skin removed
2 teaspoons of chili powder
1/2 teaspoon of cumin powder
1/2 teaspoon of coriander powder
1/4 teaspoon of cayenne pepper
1/2 teaspoon of salt
1/4 teaspoon of black pepper
3 tablespoons of olive oil
1 tablespoon of fresh garlic, chopped
- In a large bowl, combine spices and chicken, mixing well (make sure spices go underneath the skin)
- Allow chicken to marinade for at least 4 hours
- Preheat oven to 375F
- Place chicken, facing downwards, in a baking pan and cover
- Bake for 35 minutes covered and 2o minutes uncovered (or until chicken is done)
- Allow chicken to rest for 10 minutes before serving
6 responses to “Baked Chili and Cumin Chicken-Gluten Free”
Thank you so much 🙂
I love every ingredient in this dish! Chicken thighs, cumin, corriander, MMM! I will be trying this very soon.
Let me know how you like it 🙂 Enjoy!
I think the picture of this chicken was saying ‘Come to me and read this post” lol. Because this looks amazing. Another great one Samina.. my fellow Aquarius. We are so unique aren’t we? lol.
🙂 Yes we are..and creative. I love finding different ways of making chicken. It is one of the more affordable meats (chicken legs) and it can get very boring eating it the same way all the time. I need more variety than that 🙂 I am glad you like this one! Thank you for being so supportive of my blog!