Butterflied Chicken with Dry Rub

4 boneless, skinless chicken breasts
1 tbs Schwartz Paprika
1 tbs Schwartz Rosemary
1 tbs Schwartz Thyme
1 tbs Schwartz Cumin Ground
1 tbs Schwartz Coriander Ground
2 tsp Schwartz Easy Garlic or 2 garlic cloves, peeled and crushed
Zest and juice of 2 limes

STEP 1

Slice each chicken breast horizontally but not all the way through and open each fillet out flat. Set aside.



STEP 2

In a large bowl, mix together the Paprika, Rosemary, Thyme, Cumin and Coriander. Add the Garlic and lime zest and juice, then mix to form a rough paste.



STEP 3

Rub the mixture into the chicken breasts, cover and marinate in the refrigerator for 30 minutes.



STEP 4

Cook on a hot barbecue or grill for 10-15 minutes on each side, or until cooked through. Serve with barbecued corn cobs and mixed salad leaves