Pollo a la Plancha (Cuban Grilled Chicken) is a flavorful grilled chicken dish, bursting with zesty citrus and savory spices. It’s quick, easy to prepare and perfect any day of the week. Serve with a side of Arroz Blanco (White Rice) and Black Beans, Tostones (Green Fried Plantains), or fresh salad.
Cuban Grilled Chicken is a classic dish that is all about simplicity and flavor. Combining succulent chicken with a perfect sear and topped with lightly caramelized sweet onions. Whether you’re looking for a quick weeknight dinner or a flavorful addition to your weekly menu, this recipe will transport your taste buds straight to the heart of Cuba!
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Reasons to Love this Recipe
- Quick and Easy: This recipe is perfect for busy weeknights. With minimal prep time and a short cooking time, you can have a delicious meal on the table in no time.
- Healthy and Light: Grilled chicken is lean and packed with nutrients. Plus, cooking it on a griddle with just a touch of oil keeps the dish light and healthy.
- Versatile Serving: Serve it with a variety of sides like rice and beans, a fresh salad, Yuca Frita (Fried Yuca), Ensalada de Garbanzos (Chick Pea Salad), Ensalada de Granos (Bean Salad) or Ensalada de Frijoles (Black Bean Salad).
- Flavorful: The marinade infuses the chicken creating a burst of flavors, from zesty citrus to savory spices, ensuring every bite is incredibly tasty!
- Crowd-Pleaser: This dish is a hit with both kids and adults, making it a great option for family dinners or casual get-togethers with friends.
Ingredients
- Chicken Breast – Sliced in half and then pounded thinly is the characteristic feature of this Cuban dish.
- Citrus– Using lemon, lime and orange juice not only adds flavor to the chicken breasts but also helps to tenderize the chicken.
- Spices – Oregano and cumin are key ingredients to this dish.
- Onions – The onions are grilled and caramelized lightly, adding an extra layer of deliciousness to this dish.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Turkey: Substitute chicken with turkey breast for a similar, yet slightly different flavor profile.
- Pork: Use boneless pork chops or pork tenderloin, for a richer flavor versus turkey.
- Herbs: Swap out cilantro with parsley or basil for a different herbaceous note.
- Spicy: Add crushed red pepper flakes or a splash of hot sauce to the marinade for a spicy kick.
- Other Spices: Incorporate smoked paprika, and a bit of chipotle powder into the marinade for a completely different flavor profile. Slice up and serve with warm tortillas, guacamole, and salsa for a taco night.
Instructions
Step 1: Add the orange, lemon, lime juice, oil and all the spices to a mixing bowl. Mix well and set aside until ready to use.
Step 2: If the chicken breasts are too thick, slice them down the middle before pounding with a mallet.
Step 3: Place the chicken in between plastic wrap and using a mallet, rolling pin or heavy skillet, pound the breasts to ¼ inch thickness.
Step 4: Add the chicken breasts to a shallow dish and top with the citrus marinade. Marinade for 30 minutes or overnight.
Step 5: Grease a grill, grill pan with oil and heat thoroughly. Add the chicken and cook for 4 minutes.
Note: Make sure the grill is hot enough before adding the chicken.
Step 6: Flip the chicken over and cook for an additional few minutes. Add the onions and cook until translucent. The chicken is done. Sprinkle the breasts with freshly squeezed lime juice.
Expert Tips
- Pound the Chicken: For even cooking, pound the chicken breasts to an even thickness. This ensures they cook uniformly and stay juicy.
- Marinate Thoroughly: Allow the chicken to marinate for at least 30 minutes, or ideally, overnight. The longer the chicken marinates, the more flavorful and tender it will be.
- Preheat the Griddle: Make sure your grill or grill pan is preheated and hot enough before adding the chicken. This helps achieve a perfect sear and locks in the juices.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary. Overcrowding the pan lowers the temperature and prevents proper searing, resulting in less flavorful chicken.
- Use a Meat Thermometer: To ensure the chicken is perfectly cooked, use a meat thermometer. The internal temperature should reach 165°F (74°C).
- Let it Rest: After cooking, let the chicken rest for a few minutes before eating. This allows the juices to redistribute, keeping the chicken moist and tender.
- Add Fresh Garnishes: Add chopped cilantro and lime wedges, added burst of flavor and color.
Recipe FAQs
Yes, you can! Chicken thighs will work well in this recipe. Just ensure they are boneless and skinless for even cooking. Adjust the cooking time as needed, as thighs take a bit longer to cook through.
A heavy-duty griddle or cast-iron skillet is ideal. These pans retain heat well and provide a nice sear on the chicken. If you don’t have these, a regular non-stick skillet will also work.
Yes, you can marinate the chicken up to 24 hours in advance. This allows the flavors to penetrate well into the meat. Cooked chicken can also be stored in the refrigerator for up to 3 days. Reheat it gently to maintain its juiciness.
Fresh lime juice is recommended for the best flavor, but if you don’t have fresh limes, bottled lime juice can be used as a substitute.
Absolutely! Grilling the chicken outdoors is preferable as it adds a delicious smoky flavor. Preheat the grill to medium-high heat and cook the chicken for about 4-5 minutes per side, or until it reaches an internal temperature of 165°F (74°C).
Yes, you can freeze the marinated chicken. Place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw it in the refrigerator overnight before cooking.
Other Chicken Dishes You Will Love
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📖 Recipe
Pollo a la Plancha
Ingredients
- 4 chicken breasts
- ½ cup orange juice
- ¼ cup fresh lime juice
- ¼ cup fresh lemon juice
- ⅓ cup oil
- 1 teaspoon oregano
- ½ teaspoon cumin
- 2 tablespoon garlic puree
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 1 large onion sliced
- 1 lime quartered
Instructions
- Add the orange, lemon, lime juice, oil and all the spices to a mixing bowl. Mix well and set aside until ready to use.
- If the chicken breasts are too thick, slice them down the middle before pounding them with a mallet.
- Place the chicken in between plastic wrap and using a mallet, rolling pin, or heavy skillet, pound the breasts to ¼ inch thickness.
- Add the chicken breasts to a shallow dish and top with the citrus marinade. Marinade for 30 minutes or overnight.
- Grease a grill, grill pan with oil and heat thoroughly. Add the chicken and cook for 4 minutes. Note: Make sure the grill is hot enough before adding the chicken.
- Flip the chicken over and cook for an additional few minutes. Add the onions and cook until translucent. The chicken is done. Sprinkle the breasts with freshly squeezed lime juice and serve with the lime wedges.
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