Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)
Growing up in a Cuban family, chicken breast was never dry and boring. Period. Full stop.
Chicken breast is often the unpopular choice because of its dry [bad] reputation. But I have to say… Cubans managed to find the perfect way to make them delicious, and I’m so here for it.
Enter pollo a la plancha. Think juicy, flavorful, garlicky, citrusy. All the best flavors of mojo marinade wrapped up into a pounded thin chicken breast.
We often poke fun at the fact that Mami NEVER makes a bad pollo a la plancha. Being the cooking legend she is, she always marinates and seasons the chicken breasts perfectly every time, but can never give you exact measurements when you ask for them.
But I can! Let me show you how to make it!
5 star review
“Probably one of the best chicken dishes I’ve made to date. I never leave reviews, but I felt compelled to share how much I love this recipe. So authentic, juicy and flavorful chicken. (I am also a Miami native) Definitely going to be making this a ton!”
—Dana
Making Pollo A La Plancha
If you’ve ever ordered chicken at a restaurant, you might’ve been served a tough cutlet. Mami is not a fan of chicken. Like at all. Because it’s usually dry, tough, and flavorless. But that’s not what this recipe delivers.
The key to making authentic pechuga a la plancha is pounding the chicken thin so it cooks evenly, then marinating it in a garlicky sour orange mojo that keeps it juicy.
When that chicken hits a screaming hot plancha or skillet, it sears in minutes, creating a golden crust while locking in the citrus-garlic flavor.
The last step is my favorite – pouring all the pan juices right over the chicken, then topping with onions and a squeeze of lime. Que rico! That’s how you get pollo a la plancha that’s tender, juicy, and never dull.
Recommended For This Recipe
Large Skillet
A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.
So the next time someone calls chicken breast boring, make them this recipe. It’s honestly one of my favorite Cuban dinner recipes. Between the sour orange mojo, that beautiful golden sear, and those garlicky pan juices, it’s anything but boring.
Pollo a la plancha is quick enough for a weeknight dinner but special enough to serve with all your favorite Cuban side dishes. Trust me, this one won’t disappoint.
Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)
Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 cup mojo marinade, (or use storebought)
- 2 teaspoons homemade sazon completa
- 2-3 tablespoons neutral oil, or unsalted butter for pan frying
- Sliced sauteed onions, optional
Instructions
- On a cutting board, place chicken between two pieces of plastic wrap. Using a meat mallet or rolling pin, slightly pound the chicken breasts until they're 1/4-inch thin. Don't skip this step! Pounding chicken breasts tenderizes the meat which helps it cook evenly and results in a juicier texture.
- In a shallow dish, add the chicken breasts. Pour the mojo marinade and season with homemade sazon completa on both sides. Marinate at room temperature for 20 minutes.
- In a griddle, grill pan, or large skillet, heat oil at medium heat. Working in batches, remove chicken breasts from the marinade, shaking off any excess, and place them on the pan.
- Cook them for 2-3 minutes per side until golden brown. Sauté the sliced onions (if using) for a few minutes in the same pan until soft.
- Serve with white rice, black beans, and/or sweet plantains. Enjoy!
My wife & I make this recipe often, this chicken is so tender, juicy & flavorful, don’t skip the fried onions, they make this meal taste even more amazing!!!
So happy to hear you enjoy it, Hayes! The onions DO take it over the top. Thank you for your comment!