Cuban Grilled Chicken
This is a great marinade for making chicken on the grill. I made these with boneless, dark meat chicken pieces and with chicken on the bone, and both worked well. Grilled or baked in the oven, it’s an outstanding dish. Submitted by Paula Shoyer.
- 6 garlic cloves, finely minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon thyme
- ¼ cup cilantro, minced
- ¼ cup parsley, minced
- ½ cup orange juice
- 6 tablespoons lime juice
- 6 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 4 chicken pieces (breasts or legs)
- In a large bowl, combine the garlic, cumin, oregano, thyme, cilantro and parsley and mix well. Stir in the orange juice, lime juice, oil, salt and pepper.
- Make small cuts or scores on the chicken pieces. Add the chicken to a bowl that allows some room between the chicken pieces, and pour the marinade over the chicken. Place in fridge and marinate 1 hour to overnight, turning the chicken to coat every once in a while. You can also marinate it for just 30 minutes, but do not refrigerate.
- Heat the grill to medium and grill the chicken over indirect heat until almost cooked, and then allow to char slightly as it finishes cooking.
- For oven preparation, roast at 400 degrees, basting every once in a while, until done, about 45 minutes. Broil for the last few minutes to char slightly.
- Recipe reprinted with permission from When Bakers Cook by Marcy Goldman (RiverHeartPress.com, 2013).