The Bolivian Cumin-Grilled Chicken Breasts recipe is a simple yet flavorful dish that highlights the unique spices of Bolivia, especially cumin paired with a fiery Bolivian salsa. This recipe combines tender, marinated chicken breasts grilled to perfection and served with a spicy salsa made from fresh tomatoes, chili peppers, and herbs, creating a bold taste experience that is both easy to prepare and deeply satisfying.
We first heard about this Bolivian Cumin-Grilled Chicken Breasts recipe from a friend with Bolivian roots, Gabriel Berthin, who introduced us to the traditional salsa called llajua. That salsa’s bright heat and fresh flavors? They’re what take this chicken over the top. It’s one of those meals you can whip up on a busy weeknight, or serve to friends when you want to show off something a little different.
The balance of smoky, spicy, and fresh notes in this Bolivian Cumin-Grilled Chicken Breasts recipe makes it a favorite in our collection of world recipes. Whether you’re grilling for a family dinner or looking to spice up your cooking routine, this Bolivian cumin chicken with salsa delivers a memorable, well-rounded dish.
The Bolivian Cumin-Grilled Chicken Breasts Recipe Key Takeways
- The recipe blends cumin-marinated chicken with a fresh, spicy Bolivian salsa.
- It is quick to prepare and suitable for both simple and special meals.
- The fiery salsa plays a key role in creating the dish’s authentic flavor.
Bolivian Cumin-Grilled Chicken Breasts Recipe
Servings: 8
Prep Time: 45 Minutes to Marinate
Cooking Time: 20 Minutes
For the Chicken
8 chicken breasts ,boneless skinless
3 tablespoons cumin, ground
2 teaspoons paprika, smoked
6 cloves garlic, minced (or 2 teaspoons garlic powder if you’re in a pinch)
2 teaspoons salt, kosher (plus more to taste)
1 teaspoon black pepper, freshly ground (plus more to taste)
1/4 cup extra-virgin olive oil, extra-virgin
For the Salsa
4 tomatoes, medium ripe diced
1/2 red onion, large finely chopped
4 chili peppers, fresh (like jalapeño or serrano), seeded and minced (or 1 tablespoon ancho chili powder)
2 cloves garlic, minced
1/4 cup cilantro, fresh chopped
4 tbsp Lime Juice
2 tablespoons red wine vinegar, or apple cider vinegar
2 tablespoons olive oil, extra-virgin
1 teaspoons salt, kosher (plus more to taste)
1 teaspoon black pepper, freshly ground (plus more to taste)
Optional: 1 teaspoon oregano, dried or additional chili powder for extra kick
Bolivian Cumin-Grilled Chicken Breasts Recipe Cooking Instructions
First, we prepare the marinade by mixing cumin, garlic, paprika, salt, black pepper, and olive oil. We spread this blend evenly over each chicken breast to make sure the flavors soak in well. Let the chicken marinate for at least 30 minutes, although longer marinating, even overnight, improves the taste.
Next, we heat the grill to medium-high. Before placing the chicken breasts on it, we oil the grates to prevent sticking. We grill the chicken for about 6 to 8 minutes on each side. The goal is to get grill marks and ensure the chicken is cooked through. We use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Meanwhile, we prepare a spicy Bolivian salsa with diced tomatoes, onions, chopped chili peppers, garlic, lime juice, olive oil, and fresh cilantro. This salsa adds a bright, fiery flavor to the grilled chicken and balances the spices perfectly.
After grilling, we let the chicken rest for a few minutes, usually covered loosely with foil. This keeps the juices inside and makes the meat tender. We serve the cumin-grilled chicken breasts hot with the salsa spooned over or on the side.
This grilled chicken recipe, known in Bolivia as pollo asado, is simple yet full of aroma and flavor. It’s a versatile dish perfect for a quick main meal or in tacos and sandwiches.
Bolivian Cumin-Grilled Chicken Breasts Recipe
Ingredients
For the Chicken
- 8 chicken breasts boneless skinless
- 3 tablespoons cumin ground
- 2 teaspoons paprika smoked
- 6 cloves garlic minced (or 2 teaspoons garlic powder if you’re in a pinch)
- 2 teaspoons salt kosher (plus more to taste)
- 1 teaspoon black pepper freshly ground (plus more to taste)
- 1/4 cup extra-virgin olive oil extra-virgin
For the Salsa
- 4 tomatoes medium ripe diced
- 1/2 red onion large finely chopped
- 4 chili peppers fresh (like jalapeño or serrano), seeded and minced (or 1 tablespoon ancho chili powder)
- 2 cloves garlic minced
- 1/4 cup cilantro fresh chopped
- 4 tbsp Lime Juice
- 2 tablespoons red wine vinegar or apple cider vinegar
- 2 tablespoons olive oil extra-virgin
- 1 teaspoons salt kosher (plus more to taste)
- 1 teaspoon black pepper freshly ground (plus more to taste)
- Optional: 1 teaspoon oregano dried or additional chili powder for extra kick
Instructions
- First, we prepare the marinade by mixing cumin, garlic, paprika, salt, black pepper, and olive oil. We spread this blend evenly over each chicken breast to make sure the flavors soak in well. Let the chicken marinate for at least 30 minutes, although longer marinating, even overnight, improves the taste.
- Next, we heat the grill to medium-high. Before placing the chicken breasts on it, we oil the grates to prevent sticking. We grill the chicken for about 6 to 8 minutes on each side. The goal is to get grill marks and ensure the chicken is cooked through. We use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
- Meanwhile, we prepare a spicy Bolivian salsa with diced tomatoes, onions, chopped chili peppers, garlic, lime juice, olive oil, and fresh cilantro. This salsa adds a bright, fiery flavor to the grilled chicken and balances the spices perfectly.
- After grilling, we let the chicken rest for a few minutes, usually covered loosely with foil. This keeps the juices inside and makes the meat tender. We serve the cumin-grilled chicken breasts hot with the salsa spooned over or on the side.
- This grilled chicken recipe, known in Bolivia as pollo asado, is simple yet full of aroma and flavor. It’s a versatile dish perfect for a quick main meal or in tacos and sandwiches.
Nutrition
Cooking Tips
When grilling the chicken breasts, make sure the grill is preheated to medium-high. This helps create those nice grill marks and keeps the chicken from sticking. We recommend using a meat thermometer to check that the internal temperature reaches 165°F (74°C) for safe cooking.
Marinate the chicken for at least 30 minutes, but if you have time, overnight marination deepens the flavors. The cumin and garlic in the marinade work best when given time to soak into the meat.
For the Bolivian salsa—or llajua—we prefer using fresh cilantro, ripe tomatoes, and a mix of chili peppers. The salsa is a spicy tomato and chile grilling sauce that brings a fresh, zesty balance to the smoky chicken. Adjust the chili peppers based on your heat preference.
Don’t hesitate to grill some vegetables alongside the chicken. Peppers, onions, and zucchini complement the cumin flavors and pair well with the tomato and chile grilling sauce.
After grilling, let the chicken rest for a few minutes. This keeps it juicy and helps the flavors settle. Serve the chicken topped with llajua or on the side as a dipping sauce, garnished with fresh herbs for extra aroma and color.
Bolivian Cumin-Grilled Chicken Breasts Recipe Frequently Asked Questions
This Bolivian Cumin-Grilled Chicken Breasts recipe relies on a few key spices and fresh ingredients to build a bold marinade. Proper marinating time and cooking methods help bring out the full cumin flavor while keeping the chicken moist and tender. Pairing with the right sides creates a balanced meal that highlights the smoky and spicy elements.
What ingredients are needed to create a marinade for Bolivian Cumin-Grilled Chicken Breasts recipes?
The marinade includes ground cumin, garlic, paprika, salt, black pepper, and extra-virgin olive oil. Combining these spices with garlic and oil forms a thick paste that coats the chicken well.
How long should chicken breasts be marinated before grilling to enhance the cumin flavor?
We recommend marinating the Bolivian Cumin-Grilled Chicken Breasts recipe for at least 30 minutes. For a stronger, deeper flavor, marinate overnight if possible. This allows the spices to fully penetrate the meat.
Can the Bolivian Cumin-Grilled Chicken Breasts recipes be adapted for a low-fat diet?
Yes, using skinless chicken breasts is a good low-fat option. You can also reduce the olive oil amount or substitute with a small amount of avocado oil to keep it heart-healthy without losing flavor.
How can you achieve a smoky flavor when preparing Cumin-Grilled Chicken Breasts indoors?
Cook the chicken on a grill pan or cast iron skillet over high heat. Searing the chicken well creates a charred surface, emulating the smoky taste from outdoor grilling.
What sides pair well with Bolivian Cumin-Grilled Chicken Breasts recipes to balance the meal?
We like cilantro lime rice, grilled corn, or black bean salad. These sides add freshness and texture that complement the spicy salsa and smoky chicken.
What techniques ensure the chicken breasts stay juicy and flavorful when grilling?
Marinate the Bolivian Cumin-Grilled Chicken Breasts recipe really well, then toss it on a grill set to medium-high. Give each side about 6-8 minutes. I always grab a meat thermometer—aim for 165°F (74°C) in the thickest part. Once it’s done, let the chicken hang out for a few minutes before slicing. That little rest keeps the juices locked in, so you don’t end up with dry chicken.