Citrus-Marinated Grilled Chicken with Sauteed Onions

1. Make the Marinade

In a blender or food processor, combine the garlic, freshly squeezed orange juice, lime juice, ground cumin, dried oregano, black pepper, the optional ground allspice, and two teaspoons of kosher salt. Blend until you have a smooth mixture.

2. Prepare the Chicken

If using chicken breast halves, cut them in half horizontally, then place each piece between two pieces of plastic wrap and pound them to an even thickness of about 1/4 inch. Place the chicken cutlets in a zipper-lock bag or a shallow dish, pour the marinade over the chicken, and make sure each piece is well-coated. Seal the bag or cover the dish with plastic wrap, and let the chicken marinate in the refrigerator for at least 30 minutes.

3. Cook the Chicken

Heat a tablespoon of neutral oil in a stainless steel skillet over medium-high heat. Add the marinated chicken cutlets in batches, being careful not to overcrowd the pan. Cook each piece for about 2-3 minutes on each side, until they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.

4. Sauté the Onions

In the same skillet, add a bit more oil if needed, and then add your sliced onion rings. Season lightly with salt and sauté them for about 7-10 minutes, stirring occasionally, until they are softened and starting to brown.

5. Serve

To serve, arrange the cooked chicken cutlets on plates and top with the sautéed onions. Add a serving of cooked long-grain rice and black beans on the side. Garnish with picked cilantro leaves and lime wedges.