Ingredient List Print Recipe
- 2 chickens, quartered
- Juice of 1 lemon
- Juice of 1 lime
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons dried oregano
- 1 cup fresh squeezed orange juice
- 2 tablespoons salt
- Juice of 2 lemons, plus a couple tablespoons fresh herbs for basting
- 1 large yellow onion, diced
- 6 sliced garlic cloves
- 1/3 cup minced bacon
- 1/2 cup minced celery
- 1/4 cup diced red pepper
- 1/4 cup diced yellow pepper
- 1 poblano chile, roasted and diced
- 1 jalapeno chile, roasted and diced
- 16 ounces diced tomatoes in juice
- 1/2 cup olive oil
- 3 sprigs fresh oregano
- 1 tablespoon dry thyme
- 3 tablespoons chile powder
- 1 tablespoon ground cumin
- Juice of 1 lime
- 2 cup dry white wine
- 3 cups chicken stock
Grilled Cuban-Style Creole Chicken
This killer grilled chicken recipe is inspired by a trip to Cuba. Be sure to serve with fresh salsa, guacamole and plenty of rice.
Combine lemon juice, lime juice, minced garlic, olive oil, oregano, orange juice and salt in a large mixing bowl. Whisk together and pour over the chicken. Marinate in the fridge overnight for 24 hours.
About two hours before you’re ready to serve the chicken, make the Creole sauce. Place 1/2 cup of olive oil in a large pot over high heat. Add the onion, garlic, celery, red pepper, yellow pepper, poblano, jalapeno, diced tomatoes, oregano, thyme, chile powder and cumin. Saute until glassy and the onions begin to caramelize.
Add the minced bacon, cooking until rendered. Add the wine, reduce by half. Add the chicken stock, and reduce by two-thirds.
While the sauce is reducing, light a grill to cook the chicken over high heat. Season the chicken with salt and pepper. Juice two lemons and combine with a couple tablespoons fresh minced herbs, such as parsley and cilantro. Grill the chicken over high heat, basting with the lemon juice and herbs.
Serve with the Creole sauce, plenty of rice and table sauces like this avocado salsa and sauce Chien.
Photograph by Madeleine Hill.
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