Grilled Cuban Chicken Recipes

Steps:

• Place chicken tenders between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet until flattened out. Place chicken in a resealable plastic bag and add enough mojo marinade to cover the chicken. Marinate in the refrigerator for 2 hours, or up to overnight.
• Heat olive oil in a large skillet over medium heat. Remove chicken tenders from the marinade, drain, and place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate.
• Add sliced onions to the same skillet, adding a bit more oil if necessary, and cook until softened, about 3 minutes. Remove from skillet.
• Cut Cuban bread into 4 rolls. Slice each in half lengthwise without cutting all the way through. Cover the bottom and the top of each roll with yellow mustard. Assemble the sandwich by placing pickle slices on the bottom, followed by chicken, Swiss cheese, and onion. Cut each sandwich in half at an angle, and serve.

Steps:

• Marinade: Add all the ingredients in a saucepan over medium heat and simmer for about ten minutes. Transfer the marinade to a bowl to cool - refrigerate if you are in a hurry. Place chicken halves in a large (gallon) ziploc bag and pour marinade over chicken in bag. Zip closed and refrigerate for at least 3 hours. Turn bag a few times to distribute marinade evenly. Grilling: Start your fire. When the coals are red and no longer flaming, place the chicken meat side down, skin side up on the sides of grill (where the heat is not as intense) and lay a couple of sheets of foil on chicken; on foil lay a couple (1 for each chicken half) of bricks. Close the lid and cook for 30 min., then turn chicken over on skin side. It should be safe to use the middle of grill now, but use your judgment. Lay the foil and bricks again on chicken and cook for about 15 min. The skin should be nicely browned. Serve with rice, black beans, plantains, green salsa or your favorite side side and garnish.