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Spicy Grilled Cuban Chicken

This Juicy Spicy Grilled Cuban Chicken is bursting with bright citrus, garlic, and smoky spices. Freshly squeezed orange juice and lime tenderize the chicken while the grill gives it irresistible char. Perfect for weeknight dinners, BBQ cookouts, salads, tacos, or meal prep.
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Prep Time 10 minutes
Cook Time 18 minutes
Marinating Time: 2 hours
Total Time 2 hours 28 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 –2.5 lbs skinless chicken breasts or thighs
  • ¾ cup freshly squeezed orange juice
  • ¼ cup lime juice
  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 –2 tsp chili powder to taste
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp brown sugar or honey optional, helps caramelize
  • Fresh cilantro for garnish

Method
 

  1. Make the marinade:
  2. In a bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, paprika, chili powder, oregano, salt, pepper, and brown sugar or honey.
  3. Marinate the chicken:
  4. Add chicken to a large bowl or zip bag. Pour the marinade over it, coating well.
  5. Refrigerate for at least 2 hours, ideally 8–12 hours.
  6. Preheat the grill:
  7. Heat grill to medium-high and lightly oil the grates.
  8. Grill the chicken:
  9. Place chicken on the grill and cook 6–7 minutes per side, or until internal temperature reaches 165°F (74°C).
  10. You may baste with leftover marinade during the first half of cooking only.
  11. Rest and serve:
  12. Remove from the grill and let rest 5 minutes.
  13. Slice, garnish with cilantro, and serve.

Notes

Substitute chicken thighs for richer flavor — they’re very forgiving on the grill.
For extra heat, add a pinch of cayenne.
Bake instead of grill: 400°F (200°C) for 22–25 minutes, broil 1–2 minutes to char.
Great with rice, black beans, plantains, or fresh salads.
Freeze chicken in the marinade up to 2 months — thaw overnight and cook as directed.