Juicy Spicy Grilled Cuban Chicken Recipe

Juicy Spicy Grilled Cuban Chicken brings bold citrus flavors and a kick of heat to your dinner table in just 34 minutes. I remember the first time I tasted Cuban-marinated chicken at a neighborhood potluck, those bright lime and orange notes dancing with smoky paprika had me hooked instantly.

Growing up in the Midwest, my weeknight dinners usually meant meatloaf or pot roast, but when I married into a family with Cuban roots, everything changed. My mother-in-law Sofia would fire up the grill on warm summer evenings, filling the backyard with the most incredible aroma of citrus-marinated chicken sizzling over charcoal. She taught me that the secret wasn’t fancy ingredients, it was patience with the marinade and knowing exactly when to flip that chicken. Now, after thirty years of making this recipe, I’ve adapted it for busy families who want restaurant-quality flavor without the fuss. The marinade does most of the work while you go about your day, and that first bite, tender and zesty with just enough spice to make things interesting, takes me right back to those summer nights. Time to get your grill ready.

What Makes This Grilled Cuban Chicken So Special

I’ve made this Juicy Spicy Grilled Cuban Chicken hundreds of times for church potlucks, family reunions, and regular Tuesday nights when I just want something exciting on the table. What keeps me coming back to this recipe is how it delivers big, bold flavors using ingredients you probably already have in your pantry and fridge.

Here’s why this Cuban chicken recipe belongs in your regular rotation:

• Uses everyday ingredients like citrus juice, olive oil, and common spices, no hunting down specialty items
• The marinade works its magic in just 2 hours, though 4-6 hours gives even better flavor penetration
• Grills up in only 14 minutes, making it perfect for weeknight dinners when time is tight
• Delivers consistent, juicy results every single time thanks to the citrus-based marinade
• Adjusts easily for spice preferences by simply tweaking the cayenne pepper amount
• Pairs beautifully with everything from rice and beans to summer salads

After years of experimenting, I’ve learned that the combination of lime and orange juice not only adds incredible flavor but also tenderizes the chicken naturally. You’ll taste the difference in every bite.

Ingredient Spotlight

Lime juice and orange juice work together as both a marinade base and natural meat tenderizer, with the lime providing bright acidity and the orange adding subtle sweetness that balances the heat.

Olive oil helps carry the fat-soluble flavors from the spices into the chicken while keeping the meat moist during grilling. I always use extra virgin for the best flavor.

Garlic adds that essential savory depth that Cuban cuisine is known for, and I’ve found that fresh minced garlic, never the jarred stuff, makes all the difference in this marinade.

Ground cumin brings an earthy, warm note that’s absolutely essential to authentic Cuban flavor. In my kitchen, I prefer to buy whole cumin seeds and grind them fresh when I can.

Smoked paprika delivers a subtle smokiness and beautiful color to the chicken, creating that restaurant-quality appearance even when you’re grilling at home.

Dried oregano adds a Mediterranean herbaceous quality that’s traditional in Cuban mojo marinades. I keep both Mexican and Mediterranean oregano on hand, but either works wonderfully here.

Cayenne pepper provides the spicy in Juicy Spicy Grilled Cuban Chicken, and I always tell people to start with the recommended amount and adjust up or down based on their heat tolerance.

Fresh cilantro serves as the perfect finishing touch, adding a bright, fresh element that cuts through the richness and brings everything together.

How to Make Juicy Spicy Grilled Cuban Chicken

Step 1. I always start by whisking together the marinade ingredients in a medium bowl, the lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne, until everything is completely blended and emulsified.

Step 2. Betty’s tip: Place your chicken breasts in a large resealable plastic bag rather than a dish because it ensures every inch of the meat gets coated with marinade, and refrigerate for at least 2 hours, though 4-6 hours yields the most flavorful, tender results. You can even marinate overnight if you’re planning ahead.

Step 3. After years of grilling, I’ve learned that preheating your grill to medium-high heat, 375 degrees F to 400 degrees F, is crucial. Too hot and you’ll burn the outside before the inside cooks through. Lightly oil your grill grates before heating to prevent sticking.

Step 4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade as it’s been in contact with raw chicken. Let the chicken sit at room temperature for about 5 minutes before grilling for more even cooking.

Step 5. I’ve found that placing the chicken on the grill and letting it cook undisturbed for 6-7 minutes before flipping creates those beautiful restaurant-style grill marks that make this Juicy Spicy Grilled Cuban Chicken so impressive. If your chicken breasts are thicker than 1 inch, you may need an extra minute or two per side.

Step 6. Through trial and error, I learned to always use an instant-read thermometer to check for an internal temperature of 165 degrees F. Guessing leads to dry chicken or, worse, undercooked meat.

Step 7. The key I discovered is letting the grilled chicken rest on a platter for a full 5 minutes before serving, which allows the juices to redistribute throughout the meat, keeping every bite moist and tender.

Step 8. Betty always finishes by scattering fresh chopped cilantro over the chicken and serving it with lime wedges on the side. That extra squeeze of citrus at the table brightens every flavor.

Keeping This Cuban Chicken Fresh

I typically store leftover Juicy Spicy Grilled Cuban Chicken in an airtight container in the refrigerator, where it stays fresh and delicious for 3-4 days. The citrus marinade actually helps preserve the chicken’s moisture even after refrigeration, though I notice the best texture and flavor happens within the first two days. Betty’s storage method involves slicing any chicken I know we’ll eat as leftovers before storing it, this makes reheating quicker and helps the meat warm more evenly.

For longer storage, this Cuban chicken freezes beautifully for up to 3 months when properly wrapped. I recommend wrapping each piece individually in plastic wrap, then placing them all together in a freezer-safe bag with as much air removed as possible. Through experience, I’ve learned to label the bag with the date and contents, frozen chicken all looks the same after a few weeks. Thaw overnight in the refrigerator before reheating for the best results.

For the best texture, I reheat this grilled chicken in a covered skillet over medium-low heat with a tablespoon of chicken broth or water for about 5-7 minutes, turning once. The microwave works in a pinch, 1-2 minutes at 50% power, but I find it can make the chicken rubbery. Betty’s preferred approach is reheating in a 325 degree F oven covered with foil for about 15 minutes, this method brings back that just-grilled juiciness better than anything else.

Perfect Partners for Grilled Cuban Chicken

Black beans and rice pair beautifully with this Juicy Spicy Grilled Cuban Chicken because the creamy, earthy beans and fluffy rice soak up any extra marinade drippings while balancing the heat and acidity of the chicken. Try my Mexican Ground Beef and Potato Skillet for another Latin-inspired side option.

Grilled corn on the cob adds a sweet, smoky element that complements the citrus notes in the marinade, and since your grill’s already hot, you might as well make the most of it. For a twist, check out my Street Corn Chicken Rice Bowls that feature similar flavor profiles.

Simple green salad with citrus vinaigrette provides a refreshing, crisp contrast to the rich, spicy chicken. I like using mixed greens with orange segments and a light lime dressing to echo the marinade flavors.

Fried plantains bring authentic Cuban flair to the plate with their caramelized sweetness that perfectly balances the savory, spicy chicken. My family requests these every single time.

Cilantro lime rice echoes the bright flavors in the chicken marinade while adding a fluffy, aromatic side that soaks up all those delicious juices. My Cilantro Lime Chicken Thighs uses similar seasonings if you want to explore this flavor combination further.

Grilled vegetables like bell peppers, zucchini, and red onions add color, nutrition, and a slightly charred flavor that matches the smokiness of the grilled chicken beautifully. My Sheet Pan Chicken Fajitas offers another great way to incorporate grilled peppers and onions.

FAQs

Juicy Spicy Grilled Cuban Chicken

Tender chicken breasts marinated in a zesty blend of lime, orange, and Cuban spices, then grilled to juicy perfection with charred edges and bold flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Rest Time 5 minutes mins

Total Time 34 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Cuban, Latin American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts
• 1/4 cup freshly squeezed lime juice about 2-3 limes
• 1/4 cup freshly squeezed orange juice about 1 large orange
• 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
• 1/4 cup fresh cilantro, chopped for garnish
• Lime wedges for serving

Equipment

• grill
• Medium mixing bowl
• whisk
• Large resealable plastic bag or shallow dish
• Instant-read thermometer
• Tongs

Method

 

1. In a medium bowl, whisk together lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper until well combined.
2. Place chicken breasts in a large resealable plastic bag or shallow dish. Pour marinade over chicken, ensuring all pieces are well coated. Seal bag or cover dish with plastic wrap and refrigerate for at least 2 hours, preferably 4 to 6 hours.
3. Preheat grill to medium-high heat, approximately 375°F to 400°F.
4. Remove chicken from marinade and shake off excess liquid. Discard remaining marinade.
5. Place chicken on preheated grill. Grill for 6 to 7 minutes per side, flipping occasionally, until internal temperature reaches 165°F and juices run clear.
6. Remove chicken from grill and let rest on a platter for 5 minutes to retain juiciness.
7. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

Notes

For best results, marinate chicken for 4 to 6 hours. If you prefer less heat, reduce or omit cayenne pepper. Chicken thighs can be substituted, but increase cooking time to 8 to 9 minutes per side. Leftovers store well in the refrigerator for up to 4 days.