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3 cloves garlic, minced

1/3 cup freshly-squeezed lime juice

2 Tbs. cold or expeller-pressed grapeseed oil*  

½ tsp. ground cumin

½ tsp. freshly-ground black pepper

½ tsp. pink Himalayan sea salt

2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces

Wooden or metal skewers (soak wooden skewers in water for at least 20 minutes)

Extra salt and pepper to taste

Optional: finely-chopped cilantro leaves


In a large bowl mix together garlic, lime juice, oil, cumin, pepper, and salt. Add chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours. (The longer you marinade, the better the flavor.)

Preheat grill to medium/high heat.

Remove chicken from bowl, discarding leftover marinade. Thread chicken onto skewers, then season chicken with extra salt and pepper to taste. Place skewers on the grill and cook for 6-8 minutes, turning once, until chicken is thoroughly cooked. Garnish with fresh cilantro.

*Grapeseed oil is a polyunsaturated oil with a very high smoke point of 420 degrees or higher. This makes it great for cooking at higher temperatures without destroying the oils benefits or turning it rancid like oils with a lower smoke point. However, its high omega-6 content requires that you use it conservatively, on occasion, when encountering high heat.