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Write for me capstone insurance florida do my capstone partners financial english grammar book for competitive exam pdf hi guys I'm Laura Vitale and on this episode of Laura in the kitchen I want to share something really simple and easy with you and I was I didn't even do a recipe on this because it's probably similar to something I already have in my recipe list but I posted a picture a couple of weeks ago of my sort of my dinner that we were having and I had some fiery cumin grilled chicken a salad and everyone was like show us the chicken recipes because the chicken recipe because they can all use some new ideas for chicken and marinades and things like that so I figured I would go ahead and do it for you because this is one of my favorite marinades for chicken it's so incredibly versatile you can use the grilled chicken so many things we like to eat it alone on salads like the stuffing in quesadillas anything really it's so good here's what you're going to need lots of fresh cilantro scallions garlic I've got a jalapeno here I only have one that I've seeded after that's a few seeds in there but it's really spicy so you know cut back if you don't want as much heat and then of course you need some cumin a small pinch of sugar just to kind of balance everything out light olive oil some lime lime juice and some salt and of course you're gonna need some chicken I have a mixture of chicken breasts and thighs here both boneless and skinless and they're all about the same thickness so that they could cook evenly okay enough chitchat I'm gonna do everything in my big what's on that big my food processor and I'm not going to even I'm going to mix this so it's like a all completely combined I'm just blitzing this so that the vegetable so that the herbs and the scallions and the garlic just release more of their flavor and it can permeate through the chicken better I'm just going to add that right in there and all I'm going to do is just blitz this just to chop them up a little bit more you don't have to do this you can do it with a knife but I find this to be a lot easier just gonna pulse this a few times and that's it that is exactly what I'm looking for that's gonna be so much wonderful flavor see it's not a pace I don't want to paste I just want all that to really oh you can see 10 times stronger now than it was when I first cut it smells really good and my mouth is watering okay now let's continue to build the marinade I've got my cumin I love cumin cumin is one of my favorite spices it's so versatile and it's one of those spices that gives you a lot of punch but it doesn't give you heat so I love that it's almost a little bit smoky but it goes great and I also have a small pinch of sugar in here mixed with the cinnamon cinnamon with the cumin I like to add a little bit of sugar because I think it's good balance against all the heat and the lime juice that we're going to add plenty of salt meat should never be under salted and then a little bit of lime juice I don't want this to be a lime marinated it and not a lime marinade because I find that to be limiting so I want it just a little bit of lime just to brighten up all the flavors but I don't want it to be like whoa that's lime in your face because like I said it can be limiting I don't like that limey flavor in I don't know stuffed peppers for example and I like the making a big batch of this so that I can use it throughout the week this lime is not that juicy so I'm going to use a whole lime but normally ordinarily I would only use one line but you can see it's really not juicy hardly anything in there and then some light olive oil I like to add light olive oil as opposed to extra virgin because extra virgin can be quite strong so now you can get that all mixed together and this is what I had to do to the chicken my mother does this every time she marinades chicken and so does my Nonna you take a fork and you just kind of stab your chicken a few times and all the marinade will kind of sink in to where you stabbed it pretty much leave it to my mom to find so much pleasure and stabbing chicken she does folks she does that's where I get it from hello I don't like to do a lot because trust me that is strong flavor and it's definitely going to get in so do not worry now that I'm not touching anything else when I get that out of the way I can use both hands don't use both hands unless you know you're done using everything because you don't want to cross-contaminate okay get everything really good mushroomed all that flavor is going to get in that chicken it's going to be so good you can make tacos you can also use this marinade to make kabobs you could use it on fish you can use anything I'm going to mix this really well cover it with some plastic wrap pop it in the fridge for around an hour - I want this to really sit in the marinade and absorb all that flavor and then we're going to grill it up and then we'll be close to dinner my chicken was in the fridge for a couple of hours now I've gotten Mike and also anytime you're going to grill something that's been in the fridge in a meat that's been in the fridge for a bit make sure to take it out like 10-15 minutes before you got to cook it because you don't want to take something really cold and add it you know onto something really really hot make it hot I've got my grill pan here preheated right in the middle between medium and medium-high heat that's my favorite place in terms of heat level that I like to grill indoor of course this would be a fantastic on your outdoor grill which is what I like to do now what I'm doing is I am just kind of shaking off any really large chunks because I don't want anything to burn I'm gonna put that on the grill it's going to cook for about I would say between three to four minutes aside it really depends on how thick everything is this just take about three minutes per side but I'm going to keep an eye on it and give a flip you know halfway through just to make sure everything is cooking evenly and I'll show you what it looks like when it's all done my chicken is fully fully cooked I have let it sit just for about ten minutes any time you're cooking meat anything really you should allow it a good 10 minutes 5 to 10 minutes and you know to sort of rest for that way all the juices can redistribute throughout the meat and it won't run out when you cut into them and I purposely have a little tiny one a little piece ready for my tasting you can see I want you to see when I kind of just press my four again my knife you can see the juice just look in this general direction you see the juice on the knife tip of the knife you know that's going to be juicy nothing worse than a really dry piece of meat No mmm mmm I'm gonna drink that's Roja hmm so cumin II if that's even a ward the cilantro coming through the garlic and the scallion coming through the lime you don't take some lime at all but it makes everything else kind of sing such a good marinade like I said you can use this marinade for chicken you can use it for pork you can use it for fish you can even use it from vegetables and do like a nice vegetable tray marinate it and these delicious delicious flavors definitely a multi-purpose go to laurainthekitchen.com to get the written recipe I hope you enjoyed spending time with me and I'll see you next time you you doctoral capstone project behavioral health Bethel Seminary of the East.