One of the things I love about Cuban cooking is that it is so relaxed. They tend to cook based on feel and taste with little concern for timing and measurements. We could all take a lesson from that approach to food.
There is always time while the food is cooking to visit with friends over a cocktail, laugh and catch up on what’s going on with family. I like this! The sharing of food and conversation is what makes life worth living.
Get the chicken marinating in the morning, line up your side dishes and let them simmer. Its time to party Cubana style!
Ingredients:
8 chicken breasts, bone in, skin on
1–4 oz can chopped green chilies
1 tsp ground cumin
¼ tsp ground red pepper
¼ cup fresh lemon juice
1 tbs minced garlic
¼ cup olive oil
1 cup fresh orange juice
1 tbs oregano
Combine orange juice, lemon juice, oil, green chilies, garlic, oregano, cumin, red pepper, and salt to taste in a resealable plastic bag. Add chicken; seal bag and refrigerate 2 to 8 hours, turning occasionally.
Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300 to 350F). Remove chicken from bag and discard marinade. Place chicken, bone side up, on grill. Grill 25 to 35 minutes or until chicken is no longer pink and juices run clear. Turn chicken only once.
- 8 chicken breasts, bone in, skin on
- 1 – 4 oz can chopped green chilies
- 1 tsp ground cumin
- ¼ tsp ground red pepper
- ¼ cup fresh lemon juice
- 1 tbs minced garlic
- ¼ cup olive oil
- 1 cup fresh orange juice
- 1 tbs oregano
- Combine orange juice, lemon juice, oil, green chilies, garlic, oregano, cumin, red pepper, and salt to taste in a resealable plastic bag. Add chicken; seal bag and refrigerate 2 to 8 hours, turning occasionally.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300 to 350F).
- Remove chicken from bag and discard marinade.
- Place chicken, bone side up, on grill. Grill 25 to 35 minutes or until chicken is no longer pink and juices run clear. Turn chicken only once.
