{"id":12600,"date":"2010-05-22T00:58:14","date_gmt":"2010-05-22T04:58:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=12600"},"modified":"2010-05-22T01:28:05","modified_gmt":"2010-05-22T05:28:05","slug":"baked-cumin-chicken-with-smokey-bbq-sauce%e3%82%af%e3%83%9f%e3%83%b3%e9%a2%a8%e5%91%b3%e3%83%81%e3%82%ad%e3%83%b3%e3%81%ae%e3%82%aa%e3%83%bc%e3%83%96%e3%83%b3%e7%84%bc%e3%81%8d%ef%bc%86%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=12600&lang=en","title":{"rendered":"Baked Cumin Chicken with Smokey BBQ Sauce
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Baked Cumin Chicken with Smokey BBQ Sauce<\/strong>
\nMay 2, 2010<\/em><\/p>\n

I usually like to marinate chicken overnight before cooking, but the other day I didn’t have enough time to do so. I still wanted to add a big flavor, and I decided to coat them with lots of spices before baking in the oven. You don’t really need to serve them with sauce, because the chicken is so flavorful itself, but the smokey BBQ sauce I made by mixing store-bought BBQ sauce, chipotole sauce, and Louisiana hot sauce was a big hit with Terry.<\/p>\n

Baked Cumin Chicken: Coat chicken in the mixture of olive oil, salt, pepper, garlic powder, cumin, dry oregano, dry red chili flakes. Bake in the oven at 350F for about 30 minutes.
\nSmokey BBQ sauce: BBQ sauce, chipotole sauce, Louisiana hot sauce<\/p>\n

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Baked Cumin Chicken with Smokey BBQ Sauce May 2, 2010 I usually like to marinate chicken overnight before cooking, but the other day I didn’t have enough time to do so. I still wanted to add a big flavor, and I decided to coat them with lots of spices before baking in the oven. You […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,15],"tags":[],"class_list":["post-12600","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12600","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12600"}],"version-history":[{"count":42,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12600\/revisions"}],"predecessor-version":[{"id":12951,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/12600\/revisions\/12951"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12600"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12600"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12600"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}