Grilled Cuban Chicken Thighs

4 pounds chicken thighs


  • 1 orange (juiced and zested)
  • 3 limes (juiced and zested)
  • ¼ cup fresh oregano, loosely packed
  • 1 cup fresh cilantro, loosely packed
  • 6 cloves garlic, crushed and chopped
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1 Tbsp dried cumin

Combine all the marinade ingredients in a blender and process until smooth.

Place chicken thighs in a large bowl and pour on the marinade. Ensure that you cover the chicken completely.

Marinate for at least 1 hour, but you can marinate up to 24 hours. The longer, the better.

Heat grill to medium.

Place chicken thighs on grill, cover and cook for 30 – 45 minutes, until thermometer inserted into the thickest part of the thigh reads 165 degrees. Remove from grill, wrap in foil and let rest for 10 – 20 minutes.

Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.

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