• Recommended: Remove excess fat off chicken breasts and tenderize with a meat mallet in.
• In a measuring cup, whisk together olive oil, lime juice and spices.
• Add your chicken to a large ziploc bag or dish. Pour the marinade over the chicken and toss to evenly coat in the marinade.
• Marinate your chicken in the marinade for at least 30 minutes but the longer the better. (I usually let it marinate overnight to really let the chicken absorb the flavor)
• We prefer to grill this chicken but you can also bake or pan sear depending on what appliances you have available.

Grilling:

• Preheat your grill at medium high heat for 10 minutes, season your grill with a little bit of olive oil to prevent sticking and place your chicken on the grill.
• Let the chicken cook for 6 minutes, then flip. The chicken should have golden brown grill marks.
• Cook for an additional 6 minutes or until your chicken reaches an internal temperature of 165.
• Let the chicken rest for 5 minutes before slicing.

Baking:

• Preheat your oven to 425 degrees and prepare a parchment lined baking sheet.
• Bake on a parchment lined baking sheet at 425 degrees for 15 minutes or until it reaches an internal temp of 165.
• You can check to make sure your chicken is cooked thoroughly by using an internal thermometer.
• Let the chicken rest for 5 minutes before slicing.

Stovetop:

• Preheat a cast iron skillet or grill pan.
• Spray the pan with olive oil.
• Sear the chicken for 6 minutes on one side, then flip and cook for an additional 6 minutes until the chicken is golden brown and has reached an internal temperature of 165 degrees.
• Let the chicken rest for 5 minutes before slicing.