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For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cook If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer

Ingredients
2 teaspoons ground cumin, divided
1/2 teaspoon dried oregano
1/4 teaspoon garlic salt
1 tablespoon canola oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup picante sauce
1/4 cup water
1 teaspoon reduced-sodium chicken bouillon granules

Directions
Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides.
In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes.
Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.

INGREDIENTS
4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano, or 1 teaspoon dried
2 teaspoons ground cumin
¼ teaspoon cayenne, or to taste
Pinch ground cloves
Salt and pepper
1 tablespoon peanut or other oil
2 tablespoons orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lime juice
About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
Chopped cilantro for garnish

PREPARATION
Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

INGREDIENTS
1-1/2 teaspoons cumin
1-1/2 teaspoons onion powder
1/2 teaspoon garlic powder
3/4 teaspoon ground chipolata pepper
1 teaspoon kosher salt
2 tablespoons sunflower oil
juice from 1/2 a lime (optional)
2 pounds boneless skinless chicken breasts

INSTRUCTIONS
Preheat your grill to 400°.
In a large bowl combine the spices and the oil (and lime juice if using), whisk until combined. Toss the chicken breasts into the spices mixture until coated evenly.
Place the chicken on the hot grill grates and grill for 6 minutes. You'll know it's ready to turn when the chicken releases from the grill grates easily. Use tongs to turn the chicken over and continue to grill for 5 to 6 more minutes or until the chicken is fully cooked.