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Juicy Spicy Grilled Cuban Chicken Recipe

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.
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Prep Time 15 minutes
Cook Time 14 minutes
Rest Time 5 minutes
Total Time 34 minutes
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.
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