Grilled Pollo a la Brasa

Combine soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon in a large resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Refrigerate for 8 to 24 hours.

Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.

Add lime juice to the marinade mixture while the grill is heating up.

Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, turning once, 7 to 8 minutes total.