Ingredients
- Marinade:
- 3 tablespoons soy sauce
- 1 tablespoon grapeseed oil
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons sweet paprika
- 1 teaspoon minced garlic
- 1 teaspoon thyme
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon granulated onion
- ¼ teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon dry mustard powder
- 1 pinch ground cinnamon
- 1 pound boneless, skinless chicken breast, butterflied
- ½ lime, juiced
What Makes This Recipe Unique
Tips From The Kitchen
- Preheat the grill to medium-high heat to get a nice char without drying out the meat.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe and juicy results.
Step 1
In a large resealable bag, mix together soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Toss the chicken in the marinade, making sure each piece is well coated. Seal the bag, squeeze out the air, and pop it in the fridge to marinate for anywhere from 8 to 24 hours.
Step 2
When you're ready to cook, preheat your grill to about 500°F and give the grates a quick brush with oil to prevent sticking. While the grill is heating up, stir some fresh lime juice into the marinade for a little extra zing.
Step 3
Grill the chicken over the hot flame, turning it once, until it’s cooked through and no longer pink inside—this should take around 7 to 8 minutes total. Keep an eye on it so it doesn’t dry out. Once done, let it rest for a few minutes before serving.
