Orange and cumin marinated grilled chicken

We can't get enough of this beautiful grilled chicken. Marinated in an incredibly flavoursome orange and cumin dressing, it's a succulent barbecue dish you can't pass up.

By Nadia Lim
  • 10 mins preparation plus marinating time
  • 10 mins cooking
  • Serves 4 - 6
  • Print


  • 1 tbsp cumin seeds
  • 2 tbsp soy sauce*
  • finely grated zest 1 orange
  • juice 2 oranges
  • 2 tsp liquid honey
  • 3 cloves garlic, finely chopped
  • 1/4 tsp smoked paprika
  • 1/4 tsp dried oregano
  • 1/2 tsp freshly ground black pepper
  • 1 tsp chilli flakes (optional)
  • 2 tbsp oil, plus extra for cooking
  • 1 kg skinless, boneless chicken thighs (about 10)
  • Barbecued corn cobs (follow step 1 of our Charred corn salad recipe, link below)
  • Warmed flatbreads (omit if eating gluten free; check label if eating dairy free)


  • 1
    Lightly toast cumin seeds in a small, dry frying pan for about 2 minutes on medium heat, moving pan every now and again, until fragrant. Take off heat and roughly grind in a mortar and pestle. (If you don't have a mortar and pestle, simply use 2 tsp ground cumin instead.)
  • 2
    Whisk cumin and all other ingredients (except chicken) together. Pat chicken dry with paper towels and place in a large dish or ziplock bag. Add marinade, cover or seal, and leave in the fridge to marinate for about 8 hours or overnight. Turn chicken occasionally for even marinating.
  • 3
    Heat a grill plate on medium-high heat. Discard excess marinade. Drizzle chicken with a little oil and season with salt. Cook for 4-5 minutes on each side or until cooked through. Reduce heat to medium if marinade starts to burn.
  • 4
    Serve alongside platters of barbecued corn cobs and flatbreads if you like. It is also delicious with the corn salad.


*Check label if eating gluten free.

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