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1. Gather Your Ingredients: Start by gathering all the ingredients listed above. It’s always easier to have everything in one place before you start cooking.
2. Mix the Marinade: In a medium-sized bowl, combine the olive oil, fresh lime juice, minced garlic, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if you like a bit of heat).
3. Whisk Together: Using a whisk or a fork, mix all the ingredients together until they are well combined. You want to ensure that the spices are evenly distributed throughout the marinade.
4. Taste Test: Give the marinade a little taste. Adjust the seasoning if necessary. If you prefer it tangier, add a bit more lime juice. If you want it spicier, add more cayenne pepper.
5. Prepare the Chicken: Take your boneless, skinless chicken breasts and place them in a large resealable plastic bag or a shallow dish.
6. Add the Marinade: Pour the marinade over the chicken, making sure each piece is well coated. If you’re using a plastic bag, seal it tightly and massage the marinade into the chicken. If you’re using a dish, cover it with plastic wrap.
7. Marinate: Place the chicken in the refrigerator and let it marinate for at least 1 hour. For the best flavor, I recommend marinating it for 4-6 hours or even overnight if you have the time. The longer it marinates, the more flavorful it will be.
8. Preheat the Grill: About 15-20 minutes before you’re ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure the coals are hot and ashy.
9. Remove Chicken from Marinade: After marinating, take the chicken out of the refrigerator. Remove the chicken from the marinade and let any excess marinade drip off. Discard the leftover marinade to avoid contamination.
10. Bring to Room Temperature: Allow the chicken to sit at room temperature for about 10-15 minutes before grilling. This helps it cook more evenly.
11. Oil the Grill Grates: To prevent sticking, lightly oil the grill grates using a paper towel dipped in oil. You can use tongs to hold the paper towel while you wipe the grates.
12. Place Chicken on the Grill: Once the grill is hot, place the chicken breasts on the grill. Make sure to leave some space between each piece for even cooking.
13. Grill the Chicken: Grill the chicken for about 6-7 minutes on one side without moving it. This will help create those beautiful grill marks.
14. Flip the Chicken: After 6-7 minutes, flip the chicken breasts over using tongs. Grill for another 6-7 minutes on the other side. The chicken is done when it reaches an internal temperature of 165°F (75°C).
15. Check for Doneness: If you have a meat thermometer, this is the best way to ensure your chicken is cooked through. If you don’t have one, you can cut into the thickest part of the chicken to check that the juices run clear and there’s no pink meat.
16. Remove from Grill: Once the chicken is cooked, carefully remove it from the grill and place it on a cutting board or a plate.
17. Let it Rest: Allow the chicken to rest for about 5-10 minutes. This helps the juices redistribute throughout the meat, making it more tender and juicy.
18. Slice and Serve: After resting, slice the chicken into strips or serve it whole.

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