Serve with Cuban black beans and rice for a complete island meal.
Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice , and 2 teaspoons kosher salt until smooth. Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.
Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if the pan gets too dry.In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering.
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