Instructions

• Combine the marinade: in a large resealable plastic bag or a bowl add 2 tablespoons olive oil, 3 cloves garlic (minced), 1 tablespoon fresh lime juice, 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon (optional), and 1 teaspoon salt. Mix or whisk briefly to combine (or seal the bag and gently squeeze to mix).
• Add 1–2 pounds chicken (breasts, cutlets, thighs, or drumsticks) to the bag or bowl. Seal the bag, removing as much air as possible, or cover the bowl.
• Toss or massage the bag so every piece of chicken is evenly coated in the marinade.
• Refrigerate the chicken for 2–24 hours. Lay the sealed bag flat if possible for even marinating.
• When ready to cook, remove the chicken from the bag and discard the used marinade. Pat the chicken dry with paper towels if you want better browning.
• Cook the chicken: grill or bake until the internal temperature reaches 165°F (74°C) measured with an instant-read thermometer in the thickest part of the meat. (If grilling, preheat to medium-high; if baking, preheat the oven to 400°F and place chicken on a baking sheet or in a baking dish.)
• Let the cooked chicken rest a few minutes before serving.