Cuban Chicken (Pollo a la Plancha)

Pollo a la Plancha, which translates to “chicken cooked on a griddle,” is a popular Cuban dish that features citrus-marinated chicken breasts, seasoned with garlic and sazon, then griddled to golden brown perfection. The chicken is tender, juicy, and full of flavor, often topped with sautéed onions. This simple and delicious recipe is a staple in Cuban cooking and can be enjoyed with various side dishes like rice, beans, and plantains.

Full Recipe:

Ingredients

  • 4 boneless, skinless chicken breasts

  • 1/3 cup mojo marinade (or use store-bought)

  • 2 teaspoons homemade sazon completa (or store-bought)

  • 2-3 tablespoons neutral oil (or unsalted butter for pan frying)

  • Sliced sautéed onions (optional for topping)

Directions

  1. Tenderize the Chicken:

    • Place the chicken breasts between two pieces of plastic wrap and gently pound them until they are 1/4-inch thick. This helps to tenderize the chicken, ensuring even cooking and juiciness.

  2. Marinate the Chicken:

    • In a shallow dish, add the chicken breasts. Pour the mojo marinade over them and season with sazon completa. Marinate at room temperature for 20 minutes.

  3. Cook the Chicken:

    • Heat the oil in a griddle, grill pan, or large skillet over medium heat. Working in batches, remove the chicken breasts from the marinade (shake off any excess) and place them on the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through.

  4. Serve:

    • Optionally, top with sautéed onions. Serve with white rice, black beans, and sweet plantains.

Nutrients (Estimated per serving)

  • Calories: 178 kcal

  • Carbohydrates: 10g

  • Protein: 26g

  • Fat: 3g

  • Saturated Fat: 1g

  • Cholesterol: 72mg

  • Sodium: 780mg

  • Potassium: 435mg

  • Sugar: 8g

  • Vitamin A: 34IU

  • Vitamin C: 1mg

  • Calcium: 6mg

  • Iron: 1mg

Why Choose Pollo a la Plancha?

Pollo a la Plancha offers the perfect combination of bold, savory flavors and lean protein. The citrus marinade infuses the chicken with a light yet rich taste, while the seasoning adds depth without being overwhelming. The griddling process ensures a crispy, golden exterior while keeping the chicken moist and tender on the inside. This dish is versatile and can be paired with a wide range of side dishes, making it ideal for everything from casual weeknight dinners to special occasions. It’s not just a dish for meat lovers—its light yet satisfying flavors make it a great choice for anyone looking to enjoy a balanced, wholesome meal.

The Key Ingredients for Pollo a la Plancha

This dish is centered around a few key ingredients that come together to create an unforgettable flavor profile:

  • Chicken Breasts: Boneless, skinless chicken breasts are the best choice for this dish, as they cook quickly and remain juicy when tenderized and marinated properly.

  • Mojo Marinade: Mojo, a classic Cuban marinade made from citrus (typically lime and orange), garlic, olive oil, and spices, gives the chicken a tangy and garlicky punch. It’s the foundation of the dish’s flavor, infusing the chicken with aromatic citrus notes.

  • Sazon Completa: This seasoning blend, which includes garlic, onion, cumin, and annatto, brings a depth of flavor that enhances the chicken’s natural taste. It’s an essential component of Cuban cooking and adds complexity to the dish.

  • Neutral Oil or Butter: A small amount of oil (or butter for extra richness) is used to cook the chicken, helping it develop a golden-brown crust while keeping the chicken tender inside.

  • Sautéed Onions (Optional): A topping of sautéed onions adds a sweet, savory element to the dish, giving it a bit of crunch and depth. The onions also provide a perfect balance to the tangy marinade.

How to Prepare Pollo a la Plancha

Pollo a la Plancha is easy to prepare, requiring just a few steps to create a flavorful and satisfying meal:

  1. Tenderize the Chicken: Place the chicken breasts between two pieces of plastic wrap and use a meat mallet to gently pound them until they are about 1/4-inch thick. This ensures the chicken cooks evenly and remains tender. The pounding also helps the marinade penetrate the meat, resulting in juicy chicken.

  2. Marinate the Chicken: In a shallow dish, add the chicken breasts and pour the mojo marinade over them. Sprinkle the chicken with sazon completa for added flavor. Let the chicken marinate at room temperature for about 20 minutes. If you have more time, you can marinate the chicken for longer to allow the flavors to soak in, but 20 minutes is sufficient for a delicious result.

  3. Cook the Chicken: Heat 2-3 tablespoons of neutral oil (or butter for a richer flavor) in a griddle, grill pan, or large skillet over medium heat. Remove the chicken from the marinade (shaking off any excess), and place it in the pan. Cook each side for 2-3 minutes, or until the chicken is golden brown and fully cooked through. The internal temperature of the chicken should reach 165°F (75°C).

  4. Serve: Once the chicken is cooked, serve it hot, optionally topped with sautéed onions. These add sweetness and a lovely texture that pairs well with the flavorful chicken. Pollo a la Plancha is traditionally served with sides like white rice, black beans, and sweet plantains, which complement the savory and slightly tangy chicken.

Serving Suggestions and Pairing Ideas

Pollo a la Plancha is best served with traditional Cuban sides that provide balance to the dish’s flavors. Here are a few suggestions for a well-rounded meal:

  • White Rice: A bowl of fluffy white rice is the perfect side dish for this chicken. It absorbs the marinade’s savory juices and adds a neutral base to balance the bold flavors of the chicken.

  • Black Beans: Cuban black beans are rich in flavor and provide a hearty, protein-packed side that complements the chicken. Serve them alongside or over rice for a satisfying combination.

  • Sweet Plantains: Fried or baked sweet plantains are a sweet, caramelized treat that contrasts beautifully with the savory chicken. Their natural sweetness is the perfect accompaniment to the dish, adding a touch of comfort.

  • Citrus Salad: A fresh citrus salad made with oranges, avocado, and a light vinaigrette pairs nicely with the tangy chicken. The refreshing flavors help cut through the richness and offer a cooling contrast.

  • Cuban Fried Yuca: For a heartier option, serve the chicken with fried yuca (cassava). This starchy root vegetable is often served as a side in Cuban cuisine, providing a rich, crispy texture that complements the chicken perfectly.

Conclusion

Pollo a la Plancha is a flavorful and satisfying Cuban dish that brings together the brightness of citrus, the warmth of garlic, and the savory depth of sazon. The tender, juicy chicken is quick to prepare and perfect for pairing with a variety of traditional Cuban sides. Whether you’re cooking for a special occasion, a holiday meal, or simply a delicious weeknight dinner, Pollo a la Plancha is sure to impress with its rich flavor and beautiful golden crust. With its simplicity and balance of flavors, this dish has become a beloved staple in Cuban cuisine.

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