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Juicy Spicy Grilled Cuban Chicken

Citrus-marinated chicken breasts with Cuban spices grilled to perfection for a juicy, flavorful dinner.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cuban, Latin American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • ¼ cup freshly squeezed lime juice
  • ¼ 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
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper adjust for desired spiciness
  • ¼ cup fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Outdoor grill or grill pan
  • Large resealable plastic bag or shallow dish
  • Instant-read meat thermometer
  • tongs

Method
 

  1. In a medium bowl, combine lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Whisk until all ingredients are well blended and spices are evenly distributed.
  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. Refrigerate for at least 2 hours, preferably 4-6 hours, turning once or twice for even marinating.
  3. Preheat grill to medium-high heat, about 375°F to 400°F. Clean grill grates and oil them lightly to prevent sticking.
  4. Remove chicken from marinade, shaking off excess liquid. Discard remaining marinade. Place chicken on preheated grill at a slight diagonal to grates.
  5. Grill chicken for 6-7 minutes per side without moving, or until internal temperature reaches 165°F and juices run clear. Adjust heat as needed to prevent burning while achieving nice grill marks.
  6. Remove chicken from grill and transfer to a clean platter. Tent loosely with aluminum foil and let rest for 5 minutes to retain juiciness.
  7. Garnish with fresh chopped cilantro and serve with lime wedges on the side.

Notes

Marinating Time: Marinate for at least 2 hours, preferably 4-6 hours for best flavor. Don't exceed 12 hours as citrus can break down meat texture.
Storage: Store in airtight container in refrigerator for up to 4 days. Reheat in 350°F oven covered with foil for 15-20 minutes.
Freezing: Wrap tightly in plastic wrap, then place in freezer bag. Freeze up to 3 months. Thaw overnight in refrigerator.
Alternative Cooking: Use indoor grill pan or oven broiler (6-7 minutes per side, 4-5 inches from heat) if outdoor grill unavailable.
Spice Adjustment: Omit cayenne for mild version. Increase to ½ teaspoon or add hot sauce for more heat.
Chicken Thighs: Can substitute boneless, skinless thighs. Increase grilling time to 8-10 minutes per side.
Leftover Ideas: Use in Cuban sandwiches, tacos, salads, wraps, or grain bowls.