Whisk marinade together in a bowl large enough to hold chicken:
- 3 cloves garlic, minced
- juice of ½-1 lime
- ½ tsp. ground cumin
- ½ tsp. oregano
- ½ tsp. salt
- 2-3 tbl. light olive oil
Bang 1½ lb. skinless boneless chicken breast with a rolling pin until uniform in thickness, about ½". Place in marinade and turn to coat. Refrigerate for several hours.
Preheat medium-hot grill. When ready, lift chicken out of marinade and place on clean grill. Grill until no longer pink, turning once or twice. Remove to cutting board. Place a small pat of butter (½-1 tsp.) on top of each breast and spread around. Dice or slice the chicken.
I'm not a big chicken cook, but this is such a versatile preparation. Pounding the breast out tenderizes the meat and makes it more uniform for grilling. A pat of butter at the end adds a bit of flavor and keeps it moist.