A flavorful and easy-to-make chicken recipe with a garlic-cumin marinade.
Mash the garlic and salt together in a mortar and pestle until a smooth paste forms.
If you don't have a mortar and pestle, finely mince the garlic and mix it with the salt using the back of a spoon.
Add the cayenne pepper, ground cumin, and smoked paprika to the garlic paste and mix well.
Adjust the spice level to your preference by adding more or less cayenne pepper.
Stir in the olive oil and red wine vinegar to create the marinade.
Ensure the marinade is well mixed to evenly coat the chicken.
Place the chicken breasts in a mixing bowl and pour the marinade over them. Toss to coat evenly.
For best results, let the chicken marinate in the refrigerator for at least 2 hours or overnight.
Heat a skillet over medium-high heat and add a small amount of olive oil.
Ensure the skillet is hot before adding the chicken to achieve a good sear.
Cook the chicken breasts in the skillet for about 6-7 minutes per side, or until fully cooked.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the chicken hot with your choice of sides, such as roasted vegetables or a fresh salad.
Garnish with fresh parsley or a squeeze of lemon juice for added flavor.
