Description
This Grilled Cuban Chicken recipe features juicy boneless, skinless chicken breasts marinated in a vibrant blend of lime and orange juices, garlic, and traditional Cuban spices. Grilled to perfection, the chicken offers a perfect balance of smoky, tangy, and mildly spicy flavors. Ideal for a flavorful and healthy weeknight meal, it’s garnished with fresh cilantro and lime wedges to enhance the zest.
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 the marinade is well combined.
- Marinating the Chicken: Place the boneless, skinless chicken breasts in a large resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish tightly and refrigerate for at least 2 hours, ideally 4 to 6 hours, to allow the flavors to deeply infuse the meat.
- Preheating the Grill: When ready to cook, preheat your grill to medium-high heat, approximately 375°F to 400°F (190°C to 200°C). Make sure the grill is hot enough to create a nice char on the chicken without burning it.
- Grilling the Chicken: Remove the chicken from the marinade, shaking off any excess liquid, and discard the leftover 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 to ensure the chicken is fully cooked but still juicy.
- Resting and Serving: Transfer the grilled chicken onto a serving platter and let it rest for about 5 minutes to allow the juices to redistribute. Finally, garnish with freshly chopped cilantro and serve with lime wedges for added zest and fresh flavor.
Notes
- Marinate the chicken for at least 2 hours, but for best flavor, marinate for 4 to 6 hours.
- If you do not have a grill, this chicken can be cooked on a stovetop grill pan or broiled in the oven.
- Adjust cayenne pepper based on your preferred spice level.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Leftover grilled chicken can be chilled and used in salads or sandwiches the next day.
