Grilled Miami Chicken
Infuse your grilling game with tropical flair by trying this vibrant Grilled Miami Chicken recipe! Juicy, bone-in chicken thighs are marinated to perfection in a zesty blend of fresh orange and lime juices, olive oil, garlic, and bold spices like smoked paprika and cumin. The marinade imparts a citrusy, smoky depth of flavor that’s enhanced by grilling to golden, crispy perfection. Perfect for summer cookouts or weeknight dinners, this dish is easy to prepare yet packed with bold flavors reminiscent of Miami’s lively, sunshine-filled vibe. Garnish with fresh cilantro and serve with lime wedges to elevate the flavors even further. Ready in just 40 minutes (plus marinating time), this recipe is your go-to for family-friendly grilling that doesn’t skimp on taste.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup orange juice
- 0.25 cup lime juice
- 0.25 cup olive oil
- 4 cloves garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 4 pieces lime wedges (optional for serving)
Instructions
In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, salt, and black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish, and refrigerate for at least 2 hours or up to 8 hours for maximum flavor.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the chicken from the marinade and allow any excess liquid to drip off. Discard the used marinade.
Place the chicken thighs skin-side down on the preheated grill. Grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and lightly charred.
Transfer the cooked chicken to a serving plate. Let it rest for 5 minutes to retain its juices.
Garnish with freshly chopped cilantro, if desired, and serve with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.3 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 559 mg | 12% | |
*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.
