I can’t believe that I am really writing this post, but at the time I made this meal and took this picture, I didn’t realize that I was going to try out vegetarianism (again) the very next day. I was a vegetarian in my twenties and early thirties until I become pregnant with my first. All I ever wanted to eat during that pregnancy was ham, hotdogs, french fries and potato chips. Kind of crazy, right? So my vegetarian days were quickly over and I never looked back until now. With my continued digestion issues and no significant recovery from adrenal fatigue, I was trying to figure out what could I change? My diet has been spot on and things are still kind of going crazy. I saw an acupuncturist this week for the first time and after listening to my symptoms, she suggested that perhaps I try a few meatless days a week just as an experiment. So, I did and you know what — 3 days in, I am starting to feel better.
So I guess that long winded paragraph is just to explain that meatless meals will be more prevalent on the blog now. With my kids coming home from camp tomorrow and my husband, though, there will still be plenty of chicken, turkey, beef and pork and our house, so don’t worry. I just think my recipe creation and experimentation will be more focused on my new way of eating. So please stay tuned for all of that.
This was a DELICIOUS marinade that you could use not just on chicken, but on salmon or any kind of fish. It has a subtle zing with the cumin. I adapted it from one of Danielle Walker’s recipes, by the same name.
Citrus Cumin Chicken – Adapted from Against All Grain
Prep Time: 5 minutes, allow 2 hours to marinate if at all possible
Cook Time: 10 minutes, depending on if you use boneless or bone in chicken
Servings: Marinade for 2 – 3 lbs. of chicken
- 2 tbsp. EVOO
- 1/4 cup fresh squeezed orange juice
- 1/4 cup lime juice
- 2 tbsp. coconut aminos
- 2 tbsp. apple cider vinegar
- 1 tbsp. cumin
- Salt and pepper
- 2 – 3 lbs. of chicken, boneless, bone-in, drumsticks, you decide
- Combine all the ingredients in a small bowl and whisk together.
- Place trimmed chicken in a pyrex dish or bowl and pour marinade on top.
- Place in the fridge for 2 hours, making sure to turn the chicken so that the marinade gets fully absorbed, when you remember to do this. (I did it twice.)
- Pre-heat grill to medium and place chicken on grill.
- If you have excess marinade for basting, please heat it up on the stove (to get the potential bacteria) prior to putting it back on your cooked chicken.
- Cook 5 – 7 minutes per side, check to make sure chicken is no longer pink inside and then serve immediate.
- You can garnish with orange or lime slices if you want to be fancy!