Photo of Cuban chicken skewers by WW

Cuban chicken skewers

Total Time
28 min
20 min
8 min
Cook once and eat twice with these easy, grilled chicken skewers. Plan smart to save time during the rest of the week by mixing and matching them with other quick-to-prepare ingredients for distinctly different yet super simple meals. First, serve them over a bed of hot cooked rice or cauli-rice tossed with cilantro and a squeeze of lime. Later in the week, reheat them and quickly assemble them over a bed of mixed greens tossed with black beans and a lime or lemon vinaigrette. To store between meals, remove the chicken and vegetables from their skewers and keep them in the refrigerator for up to 3 days.


Unsweetened orange juice

4 cup(s), (1/2 cup)

Fresh lemon juice

3 Tbsp

Olive oil

1 tsp


2 clove(s), minced

Ground cumin

1 tsp


½ tsp

Table salt

½ tsp

Dried oregano

½ tsp

Uncooked boneless skinless chicken breast

2 pound(s), cut into 32 chunks

Jalapeño pepper

12 small, halved lengthwise, seeded (do not touch seeds with bare hands)

Olive oil cooking spray

2 spray(s)


  1. Combine orange and lemon juices, oil, garlic, cumin, paprika, salt and oregano in a resealable plastic food storage bag. Add chicken and peppers; seal bag and turn to coat. Place bag on a plate on the bottom shelf in refrigerator and marinate for 2 to 8 hours.
  2. Preheat grill or grill pan. Thread chicken and pepper halves onto 8 metal or wooden skewers, using 4 pieces of chicken and 3 pieces of pepper per skewer; coat with cooking spray. (Note: If you're using wooden skewers, soak them in water 30 minutes before use to prevent charring.)
  3. Grill skewers, turning often, until chicken is no longer pink in the center, about 6 to 8 minutes; serve immediately. Yields 1 skewer per serving.