Name: Juicy Spicy Grilled Cuban Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Cuban
Ingredients: 4 bone-in, skin-on chicken thighs; 1/4 cup freshly squeezed lime juice; 1/4 cup freshly squeezed orange juice; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon paprika; 1-2 teaspoons hot sauce (adjust to taste); 1 teaspoon salt; 1/2 teaspoon ground black pepper

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Introduction

Juicy Spicy Grilled Cuban Chicken is a vibrant and flavorful dish that combines zesty citrus juices with smoky spices. Perfect for summer grilling, this chicken thigh recipe offers a perfect balance of heat and tanginess that will delight your taste buds.

Four grilled chicken breasts with char marks are placed close together on a white plate. The chicken has a shiny, golden brown color with black grill lines and is sprinkled with chopped green herbs, showing a fresh texture. Behind the chicken slices, there are three thin green lime slices slightly overlapping. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 bone-in, skin-on chicken thighs
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1-2 teaspoons hot sauce (adjust to taste)
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Step 1: Prepare the marinade by whisking together lime juice, orange juice, minced garlic, olive oil, cumin, oregano, paprika, hot sauce, salt, and pepper in a medium bowl until well combined.
Step 2: Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Step 3: About 30 minutes before grilling, preheat your grill to medium-high heat. For charcoal grills, wait until the coals are covered with white ash.
Step 4: Remove the chicken from the marinade, allowing excess to drip off. Place chicken skin side down on the grill and cook for 6-8 minutes. Flip and grill the other side for an additional 6-8 minutes, or until the internal temperature reaches 165°F (75°C).
Step 5: Transfer the cooked chicken to a plate and let it rest for 5 minutes to allow juices to redistribute, ensuring juicy bites.
Step 6: Slice the chicken and serve with sides like rice and beans or a fresh salad. For extra flavor, drizzle some reserved marinade over the top.

Tips & Variations

For a milder version, reduce or omit the hot sauce and add a pinch of smoked paprika for smoky flavor without the heat.
Marinate the chicken overnight to deepen the flavors and tenderize the meat thoroughly.
Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
Try serving with grilled vegetables or a citrusy avocado salsa for a fresh twist.

Storage

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain moisture. The chicken can also be shredded and added cold to salads or sandwiches.

How to Serve

A white plate holds three grilled chicken breasts, each showing dark brown grill marks contrasting the golden, slightly charred skin. The chicken is sprinkled with fresh green herbs and is placed near three bright green lime wedges. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts cook faster and can dry out more easily. Adjust grilling time accordingly and consider marinating for a shorter time to keep them juicy.

Is it safe to reuse the marinade as a sauce?

Only if you boil the marinade thoroughly to kill any raw chicken bacteria before drizzling it over cooked chicken.