Grilled cuban chicken


  • 3 lb boneless chicken breast
  • 3 tbsp Cuban dry rub
  • 1 cup cilantro chimichurri
  • 1 vidalia onion, 1/2-inch cut rings
  • 2 tbsp olive oil extra-virgin
  • 1/2 bunch cilantro sprigs
  • 12 lime wedges
  • Salt and pepper to taste

Cuban dry rub

  • 2 tbsp cumin powder
  • 2 tbsp paprika
  • 2 tsp garlic powder
  • 1 tsp crushed red pepper
  • 2 tbsp cajun seasoning
  • 1 tbsp salt

Mix spices together.

Cilantro chimichurri

  • 1 bunch cilantro
  • 1 bunch parsley
  • 1 dash crushed red pepper
  • 3 garlic cloves
  • 1 cup olive oil extra-virgin
  • 1 lemon (for juice)
  • 2 lemons (for zest)
  • 1 tbsp red vinegar
  • 2 tbsp water

Place ingredients in blender and puree until almost smooth.


  1. Preheat grill.
  2. Rub chicken on both sides with Cuban rub. Place chicken into fridge while prepping onions.
  3. Brush onions with olive oil; season with salt and pepper.
  4. Place rubbed chicken on grill and cook through until internal temperature of 165 degrees is reached. Add onions to grill when chicken is almost done. Grill onions on both sides. Once onions are tender and chicken is done, let chicken rest while grilled onions are placed into a mixing bowl.
  5. Squeeze 6 of lime wedges on top of onions. Add some cilantro sprigs into bowl with onions and lime juice. Season onions with salt and pepper; toss gently and set aside.
  6. To serve, slice chicken on a bias cut and arrange on a large platter. Scatter warm grilled onions on top of sliced chicken, drizzle with cilantro chimichurri and garnish dish with remaining cilantro sprigs and lime wedges.