Seems like as good a time as any to post another yummy recipe.  This one is also South Beach Phase 1 Friendly, and to my surprise was very family friendly.  My kids gobbled it up.  I was slightly concerned that the spices might be a bit much for the little ones, but it was not overwhelming at all.  Just a really tasty, moist chicken breast.
Makes about 2 to 4 servings.
Equipment
small bowl or jar with a lid
plastic sealable bag
grill or grill pan
Ingredients
1/3 cup (80 ml) low sodium soy sauce
2 tablespoons fresh lime juice
5 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
1 tablespoon vegetable oil
1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4  boneless skinless chicken breasts on the grill pan.)
lime wedges
Preparation
1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin,  paprika, oregano, pepper, and oil. Put chicken in a large sealable bag  and add marinade. Seal the bag and marinate in the refrigerator 8 to 24  hours.
2. Discard the marinade, then pat chicken dry.
3. Preheat the grill pan over medium-high and add the chicken. Place  the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if  they are boneless or very thin), turning once.
4. Squeeze lime juice over the chicken and serve.
Variations
GAS GRILL: Preheat the grill on high. Oil the grill rack and grill  the chicken over a turned-off burner, skin side down and covered. Turn  once after about 15 minutes and grill until cooked through, about 30 to  35 minutes.
CHARCOAL GRILL: Open vents on bottom and lid of grill. Light a large  chimney starter full of charcoal (preferably hardwood). When coals are  lit, dump them out along opposite sides of bottom rack, leaving a space  free of coals (the size of the quartered chicken) in middle. When you  can hold your hand 5 inches above the grill rack directly over coals for  3 to 4 seconds, coals will be medium-hot. Oil the grill rack, then  grill chicken over the area with no coals. Turn once after about 15  minutes, and continue grilling until cooked through, about 30 to 35  minutes. Add more charcoal to maintain heat.
OVEN: Roast the chicken quarters in middle of a 500°F/260° C oven in a  13- by 9-inch roasting pan with 1 cup water for 30 minutes. Then tent  with foil and roast until brown and cooked through, about 15 minutes  more.
A BIG thank you to Andrea at Andrea's Recipes for sharing this recipe.  This meal was a big hit!



 










 



