Recipe: Honey Cumin Chicken


  • 2 Tbsp. raw honey Honey Cumin Chicken - Chris Byrnes, LLC
  • 2 Tbsp. 100% orange juice
  • 4 (4-oz. each) raw chicken breasts, boneless, skinless
  • 1 Tbsp. olive oil
  • 1 tsp. ground cumin
  • Sea salt and ground black pepper (to taste; optional)


  1. Preheat grill to medium.
  2. Combine honey and orange juice in a small bowl; whisk to blend. Set aside.
  3. Brush each chicken breast lightly with oil. Sprinkle both sides evenly with cumin, salt (if desired), and pepper (if desired).
  4. Place chicken on grill; cook, without turning, for 5 minutes. When chicken releases easily from the grill, turn and cook for an additional 3 minutes.
  5. Reduce grill heat to low. Brush chicken evenly with honey mixture. Be careful, honey will burn if exposed to flames. Grill until a meat thermometer inserted into the center of each breast reads 160° F.* Remove from grill. Let chicken rest 5 minutes before serving.


The FDA suggests cooking chicken to a temperature of 165° F. Chicken will continue to cook after it is removed from heat, so we recommend that it be removed from the grill at 160° F to prevent drying out.


Nutritional Information (per serving):

Calories Fat Saturated Fat Cholesterol Sodium Carbs Fiber Sugar Protein
184 7 g 1 g 67 mg 439 mg 10 g 0 g 9 g 23 g

One thought on “Recipe: Honey Cumin Chicken

  • July 23, 2013 at 8:27 pm

    “Grill until a meat thermometer inserted into the center of each breast reads 160° F.*”

    If you use a meat thermometer don’t you let all of the juices flow out of the chicken breast (or any other meat) when you remove it? I’ve always wondered that so I’ve never used one.


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