Go Back
- 4 boneless, skinless chicken breasts - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano) - Juice of 1 lime - 3 tablespoons olive oil - Salt and pepper to taste - 1 red bell pepper, thinly sliced - 1 yellow bell pepper, thinly sliced - 1 small red onion, thinly sliced - Fresh cilantro leaves, for garnish To make Cuban Griddled Chicken, you need simple yet bold ingredients. Start with four boneless, skinless chicken breasts. These are easy to cook and soak up flavors well. For the marinade, gather four cloves of minced garlic. Garlic adds a punch to the dish. Next, you need spices. Use one teaspoon of ground cumin for warmth and flavor. Add one teaspoon of smoked paprika for that earthy taste. Fresh oregano gives a bright note, so use one tablespoon of it, or one teaspoon if dried. Squeeze the juice of one lime for a zesty kick. You’ll also need three tablespoons of olive oil. This helps to keep the chicken moist while cooking. Don’t forget salt and pepper to taste. For the sautéed vegetables, get one red bell pepper and one yellow bell pepper. Slice them thin to cook quickly. A small red onion adds sweetness. Finally, fresh cilantro leaves are perfect for garnish. They add color and flavor to your dish. With these ingredients, you’re ready to create a flavorful Cuban meal. {{ingredient_image_2}} To start, grab a mixing bowl. You will need to whisk together: - 4 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried oregano) - Juice of 1 lime - 3 tablespoons olive oil - Salt and pepper to taste Mix all these ingredients well. This marinade brings a lot of flavor to the chicken. Next, take your chicken breasts and place them in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken. Make sure each piece is covered. Seal the bag or cover the dish with plastic wrap. Let the chicken marinate in the fridge for at least 30 minutes. For stronger flavor, marinate up to 2 hours. Now, it’s time to cook. Preheat your griddle or a large skillet over medium-high heat. If needed, drizzle a little olive oil to keep the chicken from sticking. After marinating, take the chicken out of the fridge. Let it sit for about 10 minutes to reach room temperature. This helps it cook evenly. Place the chicken on the hot griddle. Cook each side for 6-7 minutes until it is brown and reaches 165°F (75°C). In the last few minutes, add sliced red and yellow bell peppers and sliced red onion to the griddle. Cook them for 4-5 minutes until they are tender and caramelized. Once everything is done, transfer the chicken and veggies to a serving plate. Let the chicken rest for a few minutes, then slice it into strips. Serve the chicken on a platter, topped with sautéed peppers and onions. Add fresh cilantro leaves for extra flavor and color. Enjoy your meal! Marinating is key to great flavor. I recommend marinating the chicken for at least 30 minutes. This helps the chicken soak up the spices. If you have more time, let it marinate for up to 2 hours. This longer time gives the chicken an even bolder taste. Just remember, don’t let it sit too long. When cooking on a griddle, heat is important. Preheat your griddle to medium-high heat. This helps the chicken get a nice crust. Use a little olive oil to stop the chicken from sticking. Cook each side for 6-7 minutes. Check that the chicken reaches 165°F. This ensures it is cooked through and safe to eat. For a lovely presentation, slice the chicken after resting. Place it on a platter with the sautéed peppers and onions on top. Garnish with fresh cilantro for color. You can also serve lime wedges on the side. This adds freshness and flavor. Pair it with rice or tortillas for a filling meal. Enjoy the flavors of Cuba! Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours, or even overnight if possible. This will allow the spices and lime juice to penetrate the meat deeply. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C) for safe consumption. Let It Rest: After cooking, let the chicken rest for a few minutes. This allows the juices to redistribute, making the chicken more moist and tender when sliced. Experiment with Veggies: Feel free to add or substitute other vegetables like zucchini or mushrooms for a different flavor profile and texture. Grill or sauté them to enhance their natural sweetness. {{image_4}} You can easily switch from griddled to grilled chicken. Use the same marinade. Just fire up your grill instead of the griddle. Place the marinated chicken on the grill. Cook it for about 6-7 minutes per side. This gives you delicious grill marks and a smoky flavor. For a meatless meal, try using portobello mushrooms. They have a great texture and soak up flavors well. Marinate them just like the chicken. Grill or griddle the mushrooms for about 5 minutes on each side. You can also use tofu for a protein-packed option. It absorbs the marinade nicely. Want to boost the flavor? Add more spices! Try cayenne pepper for heat or coriander for a fresh taste. You can also mix in some orange juice with the lime for a sweet twist. For extra crunch, toss in some chopped nuts or seeds on top before serving. Enjoy experimenting! Store leftover Cuban griddled chicken in an airtight container. This keeps it fresh. Place it in the fridge for up to four days. If you want to keep it longer, consider freezing it. To reheat, use the stove or microwave. If using the stove, warm it on low heat. Add a splash of water to avoid drying out. If using the microwave, cover it with a damp paper towel. Heat in short bursts to keep it juicy. You can freeze the chicken for up to three months. Wrap each piece in plastic wrap, then place in freezer bags. Remove as much air as possible. When ready to eat, thaw in the fridge overnight before reheating. You should marinate the chicken for at least 30 minutes. If you want more flavor, try marinating it for up to 2 hours. The longer you marinate, the more the spices soak in. This helps the chicken taste really good. Cuban Griddled Chicken pairs well with simple sides. Here are some great options: - Rice: White or brown rice works well. - Tortillas: Soft tortillas are perfect for wrapping. - Black beans: They add protein and flavor. - Grilled corn: This gives a sweet crunch. - Salad: A fresh salad adds nice color. These sides balance the dish and make a complete meal. Yes, you can use other cooking methods. You can grill the chicken if you like a smoky flavor. Baking is another option; just cook it at 375°F for about 25-30 minutes. You can even pan-sear it on a stovetop if you don’t have a griddle. Each method changes the taste a bit, so feel free to experiment! In this blog post, I shared how to make delicious Cuban griddled chicken. You learned about the important ingredients, from the chicken and marinade to sautéed veggies. I provided step-by-step instructions for marinating and cooking. You also got tips for the best results and ways to store leftovers. Finally, I explored fun variations for grilling and vegetarian options. Try these methods to impress your family with tasty meals! Enjoy cooking and savor each bite.

Cuban Griddled Chicken

A flavorful and vibrant dish featuring marinated chicken breasts grilled to perfection with sautéed bell peppers and onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Cuban
Servings 4
Calories 300 kcal

Ingredients
  

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

Instructions
 

  • In a mixing bowl, whisk together the minced garlic, ground cumin, smoked paprika, chopped oregano, lime juice, olive oil, salt, and pepper until well combined to create a flavorful marinade.
  • Place the chicken breasts inside a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is generously coated. Seal the bag or cover the dish with plastic wrap and refrigerate to marinate for at least 30 minutes, or up to 2 hours for a bolder flavor.
  • Preheat your griddle or a large skillet over medium-high heat. If needed, drizzle a small amount of olive oil to prevent the chicken from sticking.
  • While the griddle heats up, remove the marinated chicken from the refrigerator and allow it to come to room temperature for about 10 minutes.
  • Place the marinated chicken breasts onto the hot griddle and cook for approximately 6-7 minutes on each side, or until the chicken is nicely browned and reaches an internal temperature of 165°F (75°C).
  • During the last few minutes of cooking the chicken, add the sliced red and yellow bell peppers, along with the sliced red onion, to the griddle. Sauté them together until tender and slightly caramelized, about 4-5 minutes.
  • Once cooked, transfer the chicken and sautéed vegetables from the griddle to a serving plate. Let the chicken rest for a few minutes before slicing it into strips.
  • Serve the sliced chicken on a platter, topped with the sautéed peppers and onions. Garnish generously with fresh cilantro leaves for a pop of flavor and color.

Notes

Consider serving the chicken with lime wedges on the side for an extra burst of freshness and color. Pair with rice or tortillas for a complete meal!
Keyword bell peppers, chicken, Cuban, grilled, marinated