Description
This Juicy Spicy Grilled Cuban Chicken recipe features tender boneless chicken breasts marinated in a zesty blend of lime and orange juice, garlic, and a medley of spices including cumin, smoked paprika, oregano, and cayenne for a perfect balance of smoky heat and citrus brightness. Grilled to juicy perfection and garnished with fresh cilantro and lime wedges, it’s an easy, flavorful dish that brings a vibrant Cuban flair to your table.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
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)
Garnish & Serving
- 1/4 cup fresh cilantro, chopped
- Lime wedges (for serving)
Instructions
- Make the Marinade: In a medium-sized bowl, combine lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Whisk all ingredients until thoroughly blended to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, ideally 4 to 6 hours, to allow deep flavor absorption.
- Preheat the Grill: Set your grill to medium-high heat, aiming for a temperature between 375°F to 400°F (190°C to 200°C), which is ideal for achieving a nice sear while cooking the chicken evenly.
- Prepare Chicken for Grilling: Remove the chicken from the marinade, gently shaking off any excess liquid. Discard the remaining marinade to avoid flare-ups and to ensure food safety.
- Grill the Chicken: Place the chicken breasts directly on the preheated grill. Cook for about 6 to 7 minutes on each side, flipping occasionally. Monitor the internal temperature until it reaches 165°F (75°C) and juices run clear, indicating the chicken is fully cooked.
- Manage Heat and Grill Marks: Keep flipping occasionally to ensure even cooking and attractive grill marks. Adjust the grill’s heat if necessary to prevent burning while maintaining a steady cooking temperature.
- Rest the Chicken: Once cooked, remove the chicken breasts from the grill and transfer them to a platter. Allow them to rest for around 5 minutes. This resting period helps retain juiciness by redistributing the juices throughout the meat before serving.
Notes
- Marinating the chicken longer (up to 6 hours) enhances the flavor and tenderness.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- If you don’t have a grill, you can use a grill pan on the stovetop as an alternative method.
- Adjust cayenne pepper quantity based on your preferred spice level.
- Letting the chicken rest after grilling seals in the juices for a moist, tender bite.
