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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 400°F (200°C).

Step 4

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.

Step 5

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.

Step 6

Pour the reserved marinade over the vegetables and stir to combine. Nestle the chicken thighs back into the skillet, skin-side up.

Step 7

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).

Step 8

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

Serving size	(1217.0g)

Amount per serving	% Daily Value*
Calories	1768.6

Total Fat 123.3g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 486mg	0%
Sodium 2921.7mg	0%
Total Carbohydrate 60.1g	0%
Dietary Fiber 9.7g	0%
Total Sugars 32.5g
Protein 114.5g	0%

Vitamin D 0IU	0%
Calcium 207.6mg	0%
Iron 10.6mg	0%
Potassium 2339.5mg	0%

*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.

Source of Calories

Fat: 61.4%

Protein: 25.3%

Carbs: 13.3%