INGREDIENTS
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Marinade:
3 tablespoons soy sauce
1 tablespoon grape seed oil
1 ½ teaspoons Rosemary's ground cumin
1 ½ teaspoons Rosemary's sweet paprika
1 teaspoon minced garlic
1 teaspoon Rosemary's thyme
½ teaspoon freshly ground black pepper
½ teaspoon Rosemary's oregano powder
½ teaspoon granulated onion
¼ teaspoon Rosemary's coriander powder
¼ teaspoon Rosemary's turmeric powder
¼ teaspoon dry mustard powder
1 pinch ground cinnamon
1 pound boneless, skinless chicken breast, butterflied
DIRECTIONS
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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.
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Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
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Add lime juice to the marinade mixture while the grill is heating up.
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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.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.
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