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Puerto Rican Style Chicken

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Puerto Rican Style Chicken
2008-07-25 Main Dish
4.9 65

Try this flavorful marinade next time you cook chicken. You can cook it in the skillet or skewer and grill the cubes.

  • Servings: 8


2 lb Skinless, boneless chicken breasts, cut into large cubes
Juice of 2 Limes or Lemons, about 6 tablespoons
3 Tbsp Orange Juice
2 Tbsp Reduced-sodium Soy Sauce
1 tsp Ground Turmeric, optional
1 Tbsp Snipped Fresh Oregano
4 cloves Garlic, minced
1– 2 Tbsp Olive Oil, or as needed
6 cups Torn Mixed Salad Greens
½ cup Cucumber Slices
¼ cup sliced Pitted Ripe Olives
1 Tomato, halved and thinly sliced
1 Small Red Onion, thinly sliced
Reduced-fat Vinaigrette
½ cup Crumbled Feta Cheese, optional


Place the chicken in a large glass bowl. Combine the lime or lemon juice, orange juice, soy sauce, turmeric, if using, oregano, and garlic. Cover the chicken and marinate overnight in the refrigerator. Drain chicken, discarding marinade. Place 1/4 cup all-purpose flour in a sturdy, clean plastic bag. Add chicken pieces, a few at a time, and shake to coat each piece of chicken with flour. Heat oil in a very large skillet over medium heat. Add the pieces, half at a time, and cook, stirring occasionally, until cooked through and tender. Keep warm. For salad, toss greens with cucumber, olives, tomato, onion, and vinaigrette in a large salad bowl.

Serve chicken with salad and sprinkle with cheese, if desired.

Helpful Tips:

Note: Marinated chicken chunks can be skewered and grilled as for a shish kebab. Use high heat, about 400 degrees F, for about 10 to 15 minutes (check frequently) or place skewers on a grill and cook about 10 to 20 minutes, turning frequently to prevent burning but long enough to cook through.