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Cuban Grilled Chicken

This Cuban Grilled Chicken is marinated in a zesty mojo of citrus and spices, perfect for quick dinners or festive gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Cuban
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
  • 1 cup freshly squeezed orange juice Or a mix of orange and lime for punchier acidity.
  • 1/4 cup olive oil Or avocado oil for higher-heat grilling.
  • 6 cloves garlic, minced Roast a few for sweetness if you like.
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika Or regular paprika.
  • 1/2 cup chopped fresh cilantro Or parsley for a milder herb note.
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt Plus more to taste.
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon honey or brown sugar Optional — balances acidity and creates nice caramelization.

Method
 

Preparation
  1. In a medium bowl, whisk together orange juice, olive oil, minced garlic, cumin, smoked paprika, oregano, honey (if using), salt, pepper, and zest.
  2. Taste and adjust seasoning; the mojo should be bright and slightly savory.
  3. Place the chicken in a resealable bag or shallow dish and pour over the mojo, turning to coat.
  4. Refrigerate for at least 30 minutes, ideally 2–8 hours.
Cooking
  1. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.
  2. Shake off excess marinade and place the chicken on the grill.
  3. Cook thighs for about 6–8 minutes per side and breasts for about 5–7 minutes per side, until the internal temperature reaches 165°F.
  4. Transfer to a cutting board and let the chicken rest for 5 minutes.
  5. Slice across the grain for the best texture.
Serving
  1. Sprinkle with chopped cilantro and additional lime or orange if desired. Serve warm.

Notes

For low-sodium version, reduce salt and add low-sodium soy sauce for umami. Healthier swap: use skinless chicken breasts.