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Cuban-Style Grilled Chicken with Caramelized Onions

Juicy, citrus-marinated grilled chicken breasts topped with sweet caramelized onions, served alongside white rice and black beans for a vibrant Latin-inspired meal.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Dinner, Main Course
Cuisine: Cuban, Latin American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 4 boneless skinless chicken breasts
  • 0.25 cup olive oil
  • 0.33 cup fresh lime juice
  • 2 tbsp orange juice
  • 4 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
Caramelized Onions
  • 2 large yellow onions thinly sliced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
For Serving
  • 3 cups cooked white rice
  • 15 oz canned black beans rinsed and warmed
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Grill or grill pan
  • Large Skillet
  • Mixing bowls
  • Meat mallet
  • Tongs

Method
 

  1. Whisk together olive oil, lime juice, orange juice, garlic, and spices to create marinade.
  2. Coat chicken in marinade and refrigerate for at least 30 minutes (up to 4 hours).
  3. While chicken marinates, cook sliced onions in butter and oil over medium-low heat until deep golden brown (approx 25 mins).
  4. Preheat grill to medium-high heat and lightly oil grates.
  5. Remove chicken from marinade and grill for 6-8 minutes per side until internal temperature reaches 165°F (74°C).
  6. Let chicken rest for 5 minutes before serving.
  7. Serve chicken over rice and beans, topped generously with caramelized onions, cilantro, and lime wedges.

Notes

Total time does not include the minimum 30-minute marinating time. Ensure onions are cooked slowly so they don't burn.