This recipe was inspired by a dish served at Miami's famous restaurant Yuca, which specializes in nueva cubana
cooking—Cuban nouvelle cuisine. Chef Douglas Rodriguez serves chicken halves, which he bones before grilling. For
ease in preparation, I prefer using boneless, skinless chicken breasts. Note the use of both fresh and dried herbs. "I
like the colored speckles of fresh herbs and the flavor of the dried," explained Rodriquez.
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3 cloves garlic, coarsely chopped
1 shallot, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley leaves
3 tablespoons fresh sour orange or lime juice
2 tablespoons extra virgin olive oil
Plenty of salt and freshly ground pepper
2 large whole boneless, skinless chicken breasts (about 1 1/2 pounds), split in half (4 halves), washed, and blotted dry.
Mash the garlic, shallot, and herbs to a paste in a mortar with a pestle. Work in the remaining ingredients for the
marinade. Alternatively, the ingredients for the marinade can be puréed in a blender.
Transfer the marinade to a non-reactive baking dish and add the chicken breasts. Turn to coat the breasts with the marinade.
Cover the dish and marinate the chicken in the refrigerator for 30 minutes to 1 hour. Turn the chicken breasts once or twice
during that time.
Preheat a barbecue grill to medium heat or preheat the broiler with the broiler tray 3 inches from the heat.
Grill the chicken breasts over medium heat until just cooked, about 2 minutes per side. Broiling time is about the same.