This recipe offers a flavorful and juicy grilled chicken, perfect for tacos, burritos, or as a main dish.
Cut the chicken breasts into halves to create thinner pieces.
Cutting the chicken into thinner pieces ensures even cooking and better marinade absorption.
Heat the olive oil in a small saucepan over medium-high heat until hot.
Heating the oil helps to release the flavors of the spices when mixed.
Mash the cumin, salt, oregano, and garlic into a paste using a mortar and pestle.
Using fresh garlic enhances the flavor of the paste.
Whisk the hot oil into the spice paste in a heat-proof bowl. Allow to cool slightly.
Whisking ensures the paste is evenly mixed with the oil.
Add the lime and orange juice to the spice mixture, stirring well to combine.
Freshly squeezed juice adds a vibrant flavor to the marinade.
Pour the marinade into a large ziploc bag and add the chicken pieces. Seal and shake to coat evenly.
Ensure the chicken is fully coated for maximum flavor.
Refrigerate the chicken for at least 4 hours or overnight.
Marinating overnight gives the best flavor.
Grill the chicken over medium heat, turning occasionally, until fully cooked.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Let the grilled chicken rest on a cutting board for a few minutes before serving.
Resting allows the juices to redistribute, keeping the chicken moist.
Serve the chicken as is or cut into pieces for tacos or burritos.
Serve with your favorite sides or toppings for a complete meal.
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