Recipe for Creole Spiced Marinated Chicken

a serving of seasoned chicken, with a pita pocket and plum tomatoes on the side

Entrees A Blend of Flavors

An often-overlooked cooking technique, marinating chicken or beef not only introduces new flavors to occasionally uninteresting ingredients, but naturally tenderizes the meat. Chicken blooms from a stay in lemon and garlic, while the trio of coriander, cumin and peppers perfects the taste by adding a Creole touch. Serve as shown in a pita, over pasta, or cooled down with slaw and a touch of salsa. Remember to marinate in the refrigerator, and discard used marinade instead of reusing.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 4 (4 oz.) servings
Cook Time: 15 minutes for spiced chicken
Prep Time: 10 minutes
Total Time: 25 minutes

Recipe Ingredients

4 (4 oz.) chicken breast
1/4 teaspoon olive oil
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3/4 teaspoon ground coriander
2 teaspoons fresh garlic, chopped
1/2 teaspoon kosher salt
2-3 tablespoons lemon juice
nonstick cooking spray

Follow the prep technique next to each ingredient.
Preheat oven to 350˚F.
Blend all ingredients together and marinade with the chicken at least 3 hours before cooking. Place chicken on a prepared sheet pan with nonstick cooking spray or parchment paper. Roast chicken for 15 to 20 minutes or until internal temperature reaches 165 degrees.