Ingredients
4
4 servings
- •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
Instructions
- Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.
- Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
- Add lime juice to the marinade mixture while the grill is heating up.
- Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.
Nutritional Facts
Per 4 servings
- Calories: 176
- Carbohydrate: 4g
- Fat: 7g
- Fiber: 1g
- Protein: 25g
- Sugar: 1g
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