Cuban Chicken Bowls
These Cuban Chicken Bowls are sooo flavorful! Juicy chicken, yummy rice, and fried plantain on the side. What more could you ask for?
Ingredients
Chicken
- juice of 1 orange
- juice and zest of 1 lime
- 3 cloves garlic
- 1 tbsp paprika
- 1 tbsp chili powder
- 1/2 large yellow onion, roughly chopped
- 1 habanero, chopped, seeds removed
- 1 tsp Adobo seasoning
- 1 tsp honey
- 2 tbsp canola oil
- salt and pepper
- 1 lb boneless skinless chicken breast or thigh, cubed into roughly 2in pieces
Sides
- cooked white rice
- fried plantain
- avocado
- lime
Instructions
- Combine all ingredients for the marinade into a food processor and pulse until combined. You should have a thick, runny marinade. Place cubed chicken and marinade in a zip loc bag and shake vigorously to coat the chicken in the marinade. Refrigerate for 30 minutes to overnight.
- When ready to cook, remove the chicken from the fridge and lightly shake off any excess marinade. Soak skewers in water to prevent them from burning. Place six pieces of chicken on each skewer. Grill for 5-10 minutes per side, or until fully cooked. Remove from grill.
- Prepare sides and serve while hot. Leftover chicken can be used for tacos or rice and bean bowls.
Did You Make This Recipe?
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