Description
This Grilled Cuban Chicken recipe features boneless, skinless chicken breasts marinated in a zesty blend of lime juice, orange juice, garlic, and traditional Cuban spices. Grilled to perfection, the chicken is juicy and flavorful, finished with fresh cilantro and lime wedges for an authentic Cuban taste that’s perfect for a quick and delicious meal.
Ingredients
Scale
For the Marinade
- 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)
For the Chicken
- 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
- Marinate the chicken for at least 2 hours for good flavor, but 4 to 6 hours is ideal for maximum infusion.
- Adjust the cayenne pepper amount to control the spiciness level.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Letting the chicken rest after grilling helps retain its juices for a juicier bite.
- Serve with rice, black beans, or a fresh salad for a complete Cuban-inspired meal.
