Peruvian Grilled Chicken

Recipe printed from Jenn's Food Journey, adapted from

2 boneless, skinless chicken breasts
1/4 cup soy sauce
2 Tablespoons lime juice
1 Tablespoon vegetable oil
2 cloves of garlic, minced or crushed
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano


Rinse chicken and pat dry with paper towel.  In a measuring cup, add the remaining ingredients and stir to combine.  Place the chicken in a resealable bag and pour the marinade over the chicken.  Seal and refrigerate for at least 2 hours, preferably 4.

Preheat grill to 375 degrees and oil grill grates.  Remove the chicken from the bag and discard the marinade.  Place the chicken directly over the fire and grill for 6-10 minutes per side depending on how thick your pieces are.  Chicken is done when internal temperature reaches 165 degrees.  Remove from grill and allow to rest for 3 minutes before serving.  Enjoy!