This is how I’ve been grilling boneless chicken breasts this summer, and they turn out juicy and tender every time. I love this lean, simple protein. Obviously, the lime juice and cumin are a nod towards a Mexican flavor profile, but I use the chicken in all sorts of dishes. Whenever I prepare this recipe, I try to grill extra pieces so there will be delectable slices of grilled chicken in the refrigerator, ready for a summer salad. I think two hours is the right amount of time to allow the chicken to swim in the marinade; more than four hours, the acidity from the lime juice will start to affect the texture, making it slightly mushy. If you only have 1/2 hour, don’t refrigerate it while it’s marinading.

Grilled Boneless Chicken Breasts

6 half boneless chicken breasts

1/4 c. fresh lime juice

4 Tbsp. olive oil

1 tsp. cumin

1 tsp. salt

1/2 tsp. freshly ground pepper

If the breasts are not uniform in thickness, place them in a large ziplock bag and gently pound them with a rolling pin; uniform thickness means they will grill evenly. Remove the chicken from the bag. Use the bag to combine all the other ingredients, gently swirling to mix. Add the breasts back into the marinade. Close the ziplock and turn the bag over a few times to coat all the pieces; refrigerate for 2 hours.

Grill over medium high heat, for 6-7 minutes per side, depending on the thickness of the chicken. If the grate is very clean, there’s no need to oil it before grilling; the oil in the marinade will prevent the pieces from sticking. Remove from the grill, place on a platter, and tent a piece of foil over the top for 5-10 minutes before serving.