Spicy Cuban Chicken
Transform your weeknight dinner routine with this flavorful Spicy Cuban Chicken recipe, a vibrant fusion of zesty citrus and bold spices! Juicy, bone-in chicken thighs are marinated in a mouthwatering blend of fresh orange and lime juices, garlic, and aromatic spices like cumin, smoked paprika, and chili powder. Searing the chicken creates irresistibly crispy skin, while a colorful medley of sautéed onions, red bell peppers, and optional jalapeño elevates this dish with layers of heat and freshness. Finished in the oven for ultimate tenderness, this one-pan wonder is garnished with fresh cilantro and served with lime wedges for a burst of brightness. Perfect for busy evenings or casual entertaining, this Cuban-inspired recipe is a crowd-pleasing powerhouse of flavors!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup orange juice (freshly squeezed)
- 2 tablespoons lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 4 cloves garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion (thinly sliced)
- 1 medium red bell pepper (sliced)
- 1 small jalapeño (thinly sliced, optional for extra heat)
- 2 tablespoons chopped fresh cilantro (for garnish)
- 4 pieces lime wedges (for serving)
Instructions
In a large mixing bowl, combine orange juice, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, cayenne pepper, chili powder, salt, and black pepper to create the marinade.
Place the chicken thighs in the bowl and turn them to coat evenly in the marinade. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Preheat the oven to 400°F (200°C).
Heat a large oven-safe skillet over medium-high heat. Remove the chicken from the marinade (but save the marinade) and sear the thighs skin-side down for 3-4 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2-3 minutes.
Remove the chicken temporarily and set aside. Add the sliced onion, red bell pepper, and jalapeño to the skillet. Sauté for 3-4 minutes until slightly softened.
Pour the reserved marinade over the vegetables and stir to combine. Nestle the chicken thighs back into the skillet, skin-side up.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Remove the skillet from the oven and let it rest for 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 32.5 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2340 mg | 50% | |
*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.
