INGREDIENTS

DIRECTIONS

  • Combine soy sauce, grape seed 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.
     

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