Citrus-Cumin Grilled Chicken with Puerto Rican Sofrito

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

Juicy grilled chicken marinated in citrus and cumin paired with a fragrant Puerto Rican sofrito sauce made of peppers, onions, and herbs. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, bone-in, skin-on, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces chicken thighs, bone-in, skin-on
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tbsp ground cumin
• 4 garlic cloves, minced
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup medium white onion, diced
• 1/4 cup cilantro, chopped
• 1 small ají dulce pepper, minced (optional)

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, whisk together 1/2 cup orange juice, 1/4 cup lime juice, 1 tbsp ground cumin, 4 minced garlic cloves, 3 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper to make a marinade.
2. Step 2: Add 6 chicken thighs to the marinade, turning to coat well. Cover and refrigerate for at least 2 hours.
3. Step 3: While the chicken marinates, prepare the sofrito by heating 1 tbsp olive oil over medium heat in a skillet. Add 1/2 cup diced green bell pepper, 1/2 cup diced red bell pepper, 1/2 cup diced onion, 1/4 cup chopped cilantro, and 1 minced ají dulce pepper (if using). Sauté for 5-7 minutes until vegetables soften and aromas release.
4. Step 4: Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and skin is crisp.
5. Step 5: Serve the grilled chicken topped with warm sofrito sauce for a bright, herbaceous complement.