Smoky Grilled Chicken with Peruvian Flavors

Ingredients 0/10

Step 1

In a large resealable bag, mix together the soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Toss the chicken in the marinade, making sure each piece is well coated. Press out as much air as you can, seal the bag, and pop it in the fridge for anywhere from 8 to 24 hours to let those flavors soak in.

Step 2

When you’re ready to cook, fire up your grill to about 500°F (260°C) and give the grates a quick brush with oil to keep the chicken from sticking. While the grill heats, stir some fresh lime juice into the leftover marinade for an extra zing.

Step 3

Grill the chicken over direct heat, turning it once halfway through, until it’s no longer pink inside and the juices run clear—this should take about 7 to 8 minutes total. Once it’s done, let it rest for a few minutes before serving to lock in the smoky, spicy goodness.