Middle Eastern Spiced Chicken

  I like chicken. I really like chicken made outside on the grill because that means the husband is going to help cook it! We use a basic, old school charcoal grill. I've never switched over to gas and have actually only used a gas grill one while we were living in the hotel recently. So in other words I have no clue how to use a gas grill or what temperature to cook chicken on it. Plain and simply, I'm a charcoal fan, it's what I grew up on and it just seems right. :)

  Boneless chicken breasts on the grill are fantastic!! Ours always turn out incredibly juicy and irresistible. We use countless different sauces, marinades, and spices depending upon our mood or what is closest at hand. But this one has quickly become our most favorite ever. The flavors are fantastic and we just can't get enough.

  First things first, when marinating chicken (and some other meats) I love to use a gallon sized zip lock bag. I find that it's the best way to insure you get marinade over the entire piece of meat and it doesn't take up much room in the fridge. Plus, you can simply toss it afterwards and not worry yourself with clean up.

  Here is what you'll need:

2 Boneless chicken breasts 

3 cloves of garlic, diced

3 Tbl Lime juice (we're on a lime kick, but you can also use lemon juice if you prefer)

2 Tbl Olive Oil

1/4 tsp salt

1/4 tsp thyme (fresh if possible)

1/4 tsp fresh ground black pepper

1/4 tsp cayenne

3/4 tsp paprika

1 tsp cinnamon

  Mix all of the ingredients (except chicken) together in the bag. Then add the chicken. Allow the chicken to marinate at least 2 hours. Sometimes I throw it in the bag in the morning to be used for dinner that evening.

  When it's close to dinner time, light your grill and get it ready. Put the chicken on the grill. I've found that it takes 15 minutes per side to be perfectly cooked, but be sure to check your temperature. When it's cooked to 165 degrees then it's ready! Enjoy!!