Cuban Garlic Chicken
Infuse your dinner table with bold, zesty flavors by creating Cuban Garlic Chicken, a tantalizing dish that combines tender, juicy chicken thighs with a vibrant citrus-garlic marinade. Featuring the perfect balance of freshly squeezed orange and lime juices, aromatic minced garlic, and warm spices like cumin and oregano, this recipe delivers a taste of authentic Cuban home cooking. The chicken is pan-seared to golden perfection before simmering in a savory skillet sauce made with the reserved marinade and chicken stock, ensuring every bite is packed with richness. Garnished with fresh cilantro and served with classic sides like rice, black beans, or plantains, this dish is both comforting and lively, making it a must-try for fans of Latin-inspired cuisine. Easy enough for weeknights yet impressive for special occasions, Cuban Garlic Chicken will transport your taste buds straight to the tropics!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Orange juice (freshly squeezed)
- 0.25 cup Lime juice (freshly squeezed)
- 6 medium cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Chicken stock
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, whisk together orange juice, lime juice, minced garlic, 2 tablespoons of olive oil, ground cumin, oregano, salt, and black pepper to create the marinade.
Place the chicken thighs into the marinade, ensuring they are completely coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, reserving the marinade for later use. Pat the chicken dry with paper towels.
Place the chicken thighs in the skillet, skin-side down, and sear for 4-5 minutes until the skin is crisp and golden brown. Flip and cook for an additional 3 minutes on the other side.
Remove the chicken from the skillet and set aside. Drain excess fat from the pan, if necessary, but leave any browned bits for flavor.
Pour the reserved marinade into the skillet and bring to a simmer over medium heat. Allow it to cook for 2-3 minutes, stirring occasionally, to reduce and concentrate the flavors.
Add the chicken stock to the skillet and stir to combine. Return the seared chicken thighs to the skillet, skin-side up.
Lower the heat to medium-low, cover the skillet with a lid, and cook for 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C).
Remove the chicken from the skillet and let it rest for 5 minutes. Meanwhile, simmer the sauce for an additional 2-3 minutes if you prefer it thicker.
Garnish the chicken with freshly chopped cilantro and serve immediately, spooning the sauce over the top. Enjoy with rice, black beans, or plantains.
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 566 mg | 25% | |
| Total Carbohydrate | 6.9 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 3.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
