Cuban-style Teriyaki Chicken

Ingredients

While the original Japanese teriyaki is known for its simplicity and use of soy sauce, our Cuban adaptation incorporates traditional Cuban ingredients and flavors. We have added a touch of citrus and spices to give it a distinct Cuban flair. We alse have the original recipe for Teriyaki, so you can check it out.

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1/2 cup (120ml) orange juice 1/2 cup (120ml) orange juice
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons (30ml) honey 2 tablespoons (30ml) honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 7g (Saturated Fat: 1g)
• Carbohydrates: 15g (Sugar: 11g)
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, whisk together the orange juice, lime juice, soy sauce, honey, minced garlic, cumin, oregano, paprika, and black pepper.
2. 2.
   Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place it in the skillet.
4. 4.
   Cook the chicken for about 6-8 minutes per side, or until it reaches an internal temperature of 165°C (325°F). Baste the chicken with the marinade occasionally while cooking.
5. 5.
   Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
6. 6.
   Serve the Cuban-style Teriyaki Chicken with a drizzle of the remaining marinade and garnish with fresh cilantro or parsley.

Treat your ingredients with care...

• Orange juice — Use freshly squeezed orange juice for the best flavor.
• Lime juice — If limes are not available, you can substitute with lemon juice.
• Garlic — For a stronger garlic flavor, you can increase the amount of minced garlic.

Tips & Tricks

• Marinate the chicken overnight for maximum flavor infusion.
• Basting the chicken with the marinade while cooking will enhance the taste.
• Serve the dish with a side of black beans and rice for a complete Cuban meal.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
• Grilling the chicken instead of pan-frying it will add a smoky flavor to the dish.

Serving advice

Serve the Cuban-style Teriyaki Chicken over a bed of fluffy white rice or alongside a fresh salad. Garnish with chopped cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the sliced chicken strips on a platter and drizzle the remaining marinade over them. Sprinkle some sesame seeds on top for an added visual appeal. Serve with a wedge of lime for squeezing over the chicken before eating.