Ingredients
Method
- Place lime juice, cilantro, and chicken breasts in a Ziploc bag or bowl. Make sure the chicken breasts are covered in the mixture. Let sit for 30 minutes.
- While the chicken is marinating, make the rub. In a small bowl, combine the lime zest, garlic, chili powder, cumin, paprika, cinnamon, sugar, salt, and black pepper.
- Remove the chicken breasts from the bag and discard the bag with juices. Place the chicken on a plate and cover breasts generously with the rub mixture.
- Brush clean grill lightly with oil or spray with nonstick cooking spray. Preheat grill to medium-high heat. Grill chicken breasts until chicken is cooked through, about 5 minutes per side. Remove from the grill and garnish with cilantro, if using. Serve warm.
Nutrition
Notes
- For perfectly cooked chicken, aim for an internal temperature of 165°F. You'll know it's ready when the juices run clear, and the meat is no longer pink in the center.
- To prevent dryness, avoid overcooking the chicken; grill it on medium-high heat for about 5 minutes per side, and let it rest for a few minutes after grilling to lock in moisture.
- If you're short on time, a 30-minute marinade still infuses great flavor, but try to marinate for at least 2 hours for a more intense taste.
- This grilled chicken freezes well, making it perfect for meal prep; just store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on a low grill to avoid drying it out.
- Feel free to substitute lime juice with lemon juice if you're in a pinch; it will still give you a bright, zesty flavor that complements the spices well.