Cuban Chicken and Black Beans
Yield: 3-4
SMF Kitchen
@smfchicken
00:25
Prep
00:45
Cook
01:10
Total Time
Ingredients & Directions
Directions
Grilled Cuban Chicken
3
Springer Mountain Farms Leg Quarters*
1 teaspoon
Cumin
1 teaspoon
Cayenne pepper
2 teaspoons
Oregano
1 teaspoon
Salt
1 tablespoon
Olive oil
1 1/2 cups
Onion, diced
1/2 cup
Celery, diced
1/2 cup
Garlic, minced
1
Orange, zested and juiced
1 quart
Chicken stock
2 sprigs
Of fresh oregano
2
Bay leaves
1 can
Seasoned black beans
1 cup
Cilantro, roughly chopped
- Light grill and bring to medium high heat, creating both a direct heat zone for searing chicken and an indirect zone for finishing chicken once it is seared (to help prevent burning skin).
- Mix together cumin, cayenne pepper, black pepper, dried oregano, and salt.
- Season chicken evenly on all sides.
- Sear leg quarters skin side down for about 15 minutes or until grill marks are prominent and a nice char has developed on skin.
- Move chicken to indirect heat zone of grill, cover grill and continue to cook until almost done.
- While chicken is cooking, in a small skillet, heat olive oil over medium-high heat.
- Add diced onions and celery and minced garlic and sauté for a few minutes until tender.
- Add orange juice, zest, chicken stock, oregano sprigs and bay leaves and bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
- Right before chicken is finished, brush all sides with sauce mixture.
- Remove from grill and brush on additional sauce; set aside to rest for about 10 minutes and warm seasoned black beans.
- Serve Cuban Chicken with seasoned black beans and extra sauce drizzled over pieces; garnish with chopped cilantro.
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Cuban Chicken and Black Beans
SMF Kitchen
@smfchicken
Yield: 3-4
00:25
Prep
00:45
Cook
01:10 Total Time
Ingredients
Directions
Grilled Cuban Chicken
3
Springer Mountain Farms Leg Quarters*
1 teaspoon
Cumin
1 teaspoon
Cayenne pepper
2 teaspoons
Oregano
1 teaspoon
Salt
1 tablespoon
Olive oil
1 1/2 cups
Onion, diced
1/2 cup
Celery, diced
1/2 cup
Garlic, minced
1
Orange, zested and juiced
1 quart
Chicken stock
2 sprigs
Of fresh oregano
2
Bay leaves
1 can
Seasoned black beans
1 cup
Cilantro, roughly chopped
- Light grill and bring to medium high heat, creating both a direct heat zone for searing chicken and an indirect zone for finishing chicken once it is seared (to help prevent burning skin).
- Mix together cumin, cayenne pepper, black pepper, dried oregano, and salt.
- Season chicken evenly on all sides.
- Sear leg quarters skin side down for about 15 minutes or until grill marks are prominent and a nice char has developed on skin.
- Move chicken to indirect heat zone of grill, cover grill and continue to cook until almost done.
- While chicken is cooking, in a small skillet, heat olive oil over medium-high heat.
- Add diced onions and celery and minced garlic and sauté for a few minutes until tender.
- Add orange juice, zest, chicken stock, oregano sprigs and bay leaves and bring to a boil.
- Reduce heat and simmer for 10-15 minutes.
- Right before chicken is finished, brush all sides with sauce mixture.
- Remove from grill and brush on additional sauce; set aside to rest for about 10 minutes and warm seasoned black beans.
- Serve Cuban Chicken with seasoned black beans and extra sauce drizzled over pieces; garnish with chopped cilantro.
