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Grilled Cuban Chicken

Boneless chicken breasts marinated in fresh lime juice, orange juice, garlic, cumin, and smoked paprika, then grilled to juicy, charred perfection. Bold, citrusy, and easy enough for any night of the week.
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Prep Time 15 minutes
Cook Time 14 minutes
Marinate Time (minimum) 2 hours
Total Time 29 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 to 3 limes
  • 1/4 cup freshly squeezed orange juice about 1 medium orange
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper adjust to desired heat
  • 1/4 cup fresh cilantro chopped, for garnish
  • lime wedges for serving

Equipment

  • Outdoor grill or grill pan
  • Medium mixing bowl
  • Whisk
  • Large resealable plastic bag or shallow dish
  • Instant read meat thermometer
  • Tongs

Method
 

  1. In a medium bowl, combine the lime juice, orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Whisk until fully blended into a smooth marinade.
  2. Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, pressing each piece to coat fully. Seal or cover and refrigerate for at least 2 hours, preferably 4 to 6 hours.
  3. Preheat the grill to medium-high heat, about 375 to 400 degrees F.
  4. Remove the chicken from the marinade, shaking off any excess. Discard the used marinade.
  5. Place the chicken on the hot grill. Grill for 6 to 7 minutes per side without moving. Flip once per side to develop clean grill marks. Move to a cooler section if hot spots develop.
  6. Check the internal temperature with a meat thermometer. The chicken is done at 165 degrees F. Do not cut into the chicken to check doneness.
  7. Transfer to a platter and let rest for 5 minutes before slicing.
  8. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Notes

Marinate for at least 2 hours, ideally 4 to 6 hours or overnight for the deepest flavor. Do not marinate longer than 12 hours as citrus acid can break down the meat texture. Always discard used marinade. Leftovers keep in the refrigerator for up to 3 days or freeze for up to 2 months.