Description
This Grilled Cuban Chicken recipe features tender boneless chicken breasts marinated in a zesty mixture of lime and orange juice, garlic, and a blend of aromatic spices. The chicken is grilled to perfection, offering juicy, flavorful meat with a smoky char, complemented perfectly by fresh cilantro and lime wedges. It’s an easy and vibrant meal inspired by authentic Cuban flavors, ideal for summer cookouts or a delicious family dinner.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust for desired spiciness)
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1/4 cup fresh cilantro, chopped
- Lime wedges, as needed
Instructions
- Preparation: In a medium-sized bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper until well blended to create the marinade.
- Marinating the Chicken: Place the boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, ideally 4 to 6 hours, to allow the flavors to fully infuse the chicken.
- Preheating the Grill: When ready to cook, preheat your grill to medium-high heat, about 375°F to 400°F (190°C to 200°C), ensuring it’s hot enough to impart a nice char without burning.
- Grilling the Chicken: Remove the chicken from the marinade, shaking off any excess liquid, and discard the remaining marinade. Place the chicken breasts on the preheated grill and cook for 6 to 7 minutes on each side. Grill until the internal temperature reaches 165°F (75°C) and the juices run clear, ensuring the chicken is fully cooked and juicy.
- Resting and Serving: Transfer the grilled chicken to a platter and let it rest for about 5 minutes to allow the juices to redistribute. Garnish with freshly chopped cilantro and serve with lime wedges for added zest and flavor.
Notes
- Marinating the chicken longer (up to 6 hours) enhances the flavor and tenderness.
- Be careful not to burn the chicken by grilling on medium-high heat rather than high heat.
- Use a meat thermometer to ensure the chicken has reached a safe internal temperature of 165°F (75°C).
- For a spicier kick, increase the cayenne pepper, or omit it for milder flavor.
- This recipe pairs well with rice, black beans, or a fresh green salad for a complete Cuban-inspired meal.
