Ingredients
Method
Preparation
- In a bowl, whisk together the minced garlic, olive oil, soy sauce, ground cumin, paprika, lime juice, and a pinch of salt and pepper until smooth.
- Add the chicken breasts to the bowl and turn each piece to coat completely with the marinade.
- Cover the bowl and refrigerate for at least one hour. For deeper flavor, marinate up to 8 hours but avoid going past 12 hours for texture.
Grilling
- Preheat your grill to medium-high and lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and discard any leftover marinade.
- Grill the chicken for 6 to 7 minutes per side, checking doneness with an instant-read thermometer until the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 3 to 5 minutes before slicing across the grain.
- Garnish with chopped fresh cilantro and serve with your chosen sides.
Nutrition
Notes
Pat the chicken dry for a nice sear. For quicker meals, marinate for at least 30 minutes. Leftovers can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.