Ingredients

• 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground
• 1 cup fresh lemon juice
• 1/2 cup olive oil, plus 3 tablespoons
• 2 tablespoons honey
• Freshly ground black pepper
• 4 (8-ounce) frenched, skin on chicken breasts
• 1/3 cup grated cotija cheese
• Salt and freshly ground pepper

Instructions

1. Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator.
2. Preheat oven to 400 degrees F.
3. Heat a large ovenproof saute pan over medium-high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture.
4. Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through.