Cuban Chicken Skewers
- Total Time
You can serve these Cuban-influenced skewers a dozen different ways.
unsweetened orange juice4 cup(s), (1/2 cup)
fresh lemon juice3 Tbsp
olive oil1 tsp
garlic clove(s)2 clove(s), medium, minced
ground cumin1 tsp
table salt½ tsp
dried oregano½ tsp
uncooked boneless skinless chicken breast(s)2 pound(s), cut into 32 chunks
jalapeño pepper(s)12 small, halved lengthwise, seeded (do not touch seeds with bare hands)
olive oil cooking spray2 spray(s)
- 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.
- 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.)
- 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.