Cuban Griddled Chicken

$- 4 boneless, skinless chicken breasts - 4 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried) - 1 lime, juiced - 3 tablespoons olive oil - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 small red onion, sliced - Fresh cilantro, for garnish You can add a few ingredients to make your dish even better. Consider using: - 1 teaspoon chili powder for heat - A dash of smoked paprika for depth - Fresh lime slices for serving These additions can give the chicken a nice twist. Feel free to mix and match to find your favorite flavor combo. Herbs play a big role in Cuban food. Fresh herbs add bright flavors and aromas. In this recipe, fresh oregano stands out. It brings a unique taste that dried herbs can't match. They also enhance the look of the dish. Fresh herbs can make any meal feel special. Try to use fresh whenever possible for the best results. {{ingredient_image_1}} To start, gather your ingredients. You need garlic, cumin, paprika, oregano, lime juice, olive oil, salt, and pepper. In a mixing bowl, combine these items. Mix well until you form a smooth marinade. This blend gives the chicken its bold flavor. You can smell the aromas of garlic and spices already! Next, take the chicken breasts out. Place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Make sure each piece is well-coated. This step is crucial! Seal the bag or cover the dish and place it in the fridge. Let it marinate for at least 30 minutes. For more flavor, you can let it sit for up to 2 hours. Now, it's time to cook! Preheat your griddle or large skillet over medium-high heat. If needed, add a little olive oil to prevent sticking. Once hot, take the marinated chicken from the fridge. Place the chicken on the griddle. Cook for about 6-7 minutes on each side. The internal temperature should reach 165°F (75°C). In the last few minutes of cooking, add sliced bell peppers and red onion to the griddle. Sauté them until tender and slightly charred. This adds color and taste! Once done, remove the chicken and veggies from the griddle. Let the chicken rest for a few minutes before slicing. Serve the sliced chicken topped with the sautéed peppers and onions. Don’t forget to garnish with fresh cilantro for a pop of color and flavor! For the best taste, marinate the chicken for at least 30 minutes. If you have time, let it sit for up to 2 hours. This longer time helps the chicken soak up all those tasty spices. The lime juice adds zing, and the garlic gives a nice kick. Heat your griddle or skillet over medium-high heat. This high temperature seals in the juices. If you want less stick, add a splash of olive oil before cooking. Cook each side for about 6-7 minutes. Check that the chicken reaches 165°F (75°C) inside to ensure it’s safe to eat. To get perfect grilled chicken, let it rest after cooking. This keeps the juices inside. Slice it after a few minutes. Add the sautéed peppers and onions on top for a colorful finish. Garnish with fresh cilantro for a burst of flavor. Enjoy your Cuban Griddled Chicken! Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate for at least 2 hours, or overnight if possible, to let the flavors penetrate deeper into the meat. Adjust Heat as Needed: If your chicken is browning too quickly, reduce the heat slightly to ensure it cooks through without burning. Let it Rest: After cooking, let the chicken rest for a few minutes before slicing to retain its juices and keep it moist. Serve with a Fresh Side: Pair this dish with a light salad or rice to balance the flavors and add freshness to your meal. {{image_2}} You can change the marinade for different tastes. Try adding honey for sweetness. A splash of soy sauce gives a nice umami kick. For a zesty twist, include orange juice instead of lime. You could even use fresh herbs like thyme or basil. They add a fresh taste to the chicken. Cuban Griddled Chicken pairs well with many sides. Serve it with rice and black beans for a classic Cuban meal. A simple green salad with vinaigrette also works great. You can add fried plantains for a sweet crunch. If you want something light, grilled vegetables are a perfect match. To make the chicken spicier, add more cumin or paprika. You can also mix in some crushed red pepper flakes. If you want less heat, skip the pepper flakes. Adjust the spice to fit your taste. Experiment to find what you like best! To keep your Cuban griddled chicken fresh, let it cool first. Then, place it in an airtight container. Store it in the fridge for up to three days. Make sure the chicken is well-sealed to avoid drying out. If you have leftover vegetables, store them separately for better texture. When you’re ready to enjoy your leftovers, use a skillet for reheating. Heat the skillet over medium heat. Add a little olive oil to keep it moist. Cook the chicken for about three to four minutes on each side. If you want, toss in some fresh veggies to warm them too. This keeps everything tasty and juicy. Freezing is a great option if you want to save your chicken longer. Place the cooled chicken in a freezer-safe bag. Remove as much air as possible before sealing. You can freeze the chicken for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stovetop for the best results. You can serve Cuban Griddled Chicken with many tasty sides. Rice and black beans are classic options. A fresh salad with lime dressing adds a nice crunch. Grilled corn on the cob tastes great too. You might also enjoy fried plantains or sautéed vegetables. Each side adds its own flavor and texture to the meal. Yes, you can use bone-in chicken. The cooking time will change. Bone-in chicken takes longer to cook through. Make sure to check the internal temperature. It should reach 165°F (75°C) for safety. If you use bone-in pieces, you might want to lower the heat and cook longer. This way, the meat stays juicy and tender. To check if chicken is cooked, use a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should be white, not pink. Always ensure your chicken is fully cooked for safe eating. In this post, we covered the key ingredients for Cuban Griddled Chicken and how to prepare them. I detailed step-by-step instructions, tips for the best flavor, and variations to suit any taste. Remember the importance of fresh herbs and ideal cooking techniques for great results. Lastly, proper storage can keep your chicken tasty for later. Enjoy your flavorful meal with perfect sides, and feel free to explore different flavors! Cook with joy and share your delicious creations!$

A flavorful and zesty chicken dish marinated with garlic, lime, and spices, then grilled to perfection.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Cuban

Servings 4

Calories 300 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 piece lime, juiced
3 tablespoons olive oil
to taste salt and pepper
1 piece red bell pepper, sliced
1 piece yellow bell pepper, sliced
1 small red onion, sliced
for garnish fresh cilantro

Instructions

In a bowl, combine the minced garlic, cumin, paprika, oregano, lime juice, olive oil, salt, and pepper to create a marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish, and pour the marinade over them. Make sure the chicken is evenly coated. Seal the bag or cover the dish and marinate for at least 30 minutes in the refrigerator, or up to 2 hours for maximum flavor.
Preheat a griddle or large skillet over medium-high heat. Add a little olive oil if needed to prevent sticking.
While the griddle is heating, take the marinated chicken out of the refrigerator.
Cook the chicken on the preheated griddle for about 6-7 minutes on each side or until browned and cooked through (internal temperature should reach 165°F/75°C).
In the last few minutes of cooking the chicken, add the sliced bell peppers and red onion to the griddle and sauté until they are tender and slightly charred.
Remove the chicken and vegetables from the griddle and let the chicken rest for a few minutes before slicing.
Serve the sliced chicken topped with sautéed peppers and onions. Garnish with fresh cilantro.

Notes

For best flavor, marinate the chicken for up to 2 hours.

Keyword chicken, Cuban, griddled, grilled, marinated