Ingredients
- Marinade:
- 1 tablespoon grapeseed oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons sweet paprika
- 1 teaspoon thyme
- ½ teaspoon dried oregano
- ¼ teaspoon ground coriander
- 1 pinch ground cinnamon
- 1 pound boneless, skinless chicken breast, butterflied
- ½ lime, juiced
Why This Recipe Is So Tasty
Best Cooking Tips
- Marinate the chicken for at least 4 hours or overnight to let the flavors fully develop.
- Turn the chicken regularly to cook it evenly and avoid burning the skin.
Step 1
In a large resealable bag, mix together the soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Toss the chicken into the bag, making sure each piece is well-coated with the marinade. Seal the bag, pressing out as much air as you can, and pop it in the fridge to marinate for anywhere from 8 to 24 hours.
Step 2
When you’re ready to cook, heat your outdoor grill to around 500°F and give the grates a light oiling to prevent sticking. While the grill is warming up, stir some fresh lime juice into the leftover marinade.
Step 3
Place the chicken on the grill and cook it until the inside is no longer pink and the juices run clear, turning the pieces once halfway through. This should take about 7 to 8 minutes total. Enjoy!
