Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 2 tablespoons orange juice
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Feel free to substitute the chicken breasts with thighs if you prefer darker meat, or add a pinch more chili powder if you’re in the mood for extra heat. Remember, cooking is about following your senses and making each dish your own, just like my abuela taught me.
Instructions
- In a large bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, cumin, paprika, chili powder, oregano, salt, and pepper.
- Add the chicken breasts to the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill or stovetop grill pan over medium-high heat. If using a grill, lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.
- Garnish with fresh cilantro and serve immediately.
The key to achieving juicy chicken is not rushing the marinating process and allowing the meat to rest before serving. Cooking has taught me that patience is just as important as seasoning!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International