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Pollo a la Plancha

Pollo a la Plancha

Amanda P
Cuban Pollo a la Plancha is a simple, vibrant, and deeply flavorful grilled chicken dish that delivers big taste with minimal ingredients. Thinly pounded chicken breasts are marinated in a bright mix of sour orange (or a citrus blend), garlic, and spices, then seared on a hot griddle or skillet until lightly charred and juicy.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cuban
Servings 4 people
Calories 240 kcal

Ingredients
  

For the Chicken

  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ¼ tsp ground cumin
  • or substitute 1 tbsp Sazón Completa

For the Mojo Marinade

  • ½ cup sour orange juice or ¼ cup orange juice + ¼ cup lime juice
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tbsp white vinegar
  • 1 tsp salt
  • ½ tsp black pepper

For Cooking

  • 1-2 tbsp oil for the skillet/griddle
  • 1 small onion thinly sliced (optional but traditional)
  • Fresh parsley or cilantro for garnish optional

Instructions
 

Season the chicken

  • Pat the chicken dry and season both sides with salt, pepper, garlic powder, onion powder, oregano, and cumin. Sazón Completa can be used instead.

Make the marinade

  • In a bowl, whisk together sour orange juice, garlic, olive oil, vinegar, salt, and pepper.

Marinate

  • Add the chicken to a shallow dish or zip‑top bag and pour the marinade over it.
  • Marinate for at least 30 minutes or up to 4 hours.

Heat the skillet

  • Warm 1–2 tablespoons of oil in a large skillet or griddle over medium‑high heat until shimmering.

Cook the chicken

  • Shake off excess marinade and place the chicken onto the hot surface.
  • Cook 3–4 minutes per side, or until lightly charred and cooked through.

Optional onions

  • Add sliced onions to the skillet and sauté until softened and golden.
  • Serve them over the chicken.

Serve

  • Garnish with parsley or cilantro if desired.
  • Serve hot with white rice, black beans, and sweet plantains.

Notes

  • Sour orange substitute:
      A 50/50 blend of orange and lime juice gives the closest flavor.
  • Don’t skip pounding: Thin chicken is essential for the signature quick sear and tenderness.
  • Meal prep friendly: Keeps well for 3–4 days and reheats beautifully.
  • Add heat: A pinch of red pepper flakes in the marinade adds a subtle kick
Keyword citrus chicken, Cuban chicken, Cuban grilled chicken, pollo a la plancha