The moment I first tasted Pollo a la Plancha in a cozy Cuban eatery, the vibrant flavors danced on my palate, igniting a passion for this dish that I couldn’t shake. It’s incredible how something so simple can transport you to sun-soaked streets filled with the aroma of sizzling garlic and citrusy goodness. This easy griddled chicken breast recipe captures that essence beautifully, thanks to its zesty mojo marinade made with sour oranges and garlic.
Whether you’re looking to spice up your weeknight dinners or impress friends with your culinary skills, this dish promises juicy, flavorful results without requiring hours in the kitchen. And the best part? It’s gluten-free and packed with protein, making it both a healthy and satisfying addition to any meal. So grab your griddle and let’s embark on a flavorful journey to the heart of Cuban cuisine right from the comfort of your home!
Why is Pollo a la Plancha a must-try?
Simplicity, the straightforward preparation allows even novice cooks to shine in the kitchen. Flavor explosion, the vibrant mojo marinade infuses a zesty, citrusy taste that’s irresistible. Healthy option, this dish is gluten-free and high in protein, making it perfect for health-conscious diners. Versatile pairings, serve it with traditional Cuban sides like black beans and rice or over a fresh salad for a lighter alternative. Quick cooking, griddled to perfection in just minutes—ideal for busy weeknights and impressing guests alike! Dive into homemade goodness with this tantalizing recipe that captures the essence of Cuban cuisine.
Pollo a la Plancha Ingredients
-
For the Chicken
• Boneless, skinless chicken breasts – The main protein source; pounding them thin ensures even cooking and tenderness. -
For the Mojo Marinade
• Mojo marinade (1/3 cup) – Adds a tangy, citrusy flavor; feel free to choose homemade or store-bought options.
• Homemade sazon completa (2 teaspoons) – A seasoning blend that enhances flavor; substitute with any favorite seasoning if needed. -
For Cooking
• Neutral oil or unsalted butter (2-3 tablespoons) – Ideal for pan-frying to give the chicken that coveted golden sear. -
For Garnish (Optional)
• Sliced sautéed onions – Provides sweetness and texture; can be left out for a simpler preparation.
Enjoy creating this delightful Pollo a la Plancha dish that brings the sunny flavors of Cuba right to your kitchen!
How to Make Pollo a la Plancha
-
Prepare Chicken: Place chicken breasts between plastic wrap and pound them to about 1/4-inch thickness. This ensures even cooking and creates tender bites that are absolutely delicious.
-
Marinate: In a shallow dish, combine the pounded chicken with the mojo marinade, coating it thoroughly. Sprinkle sazon on both sides and let it marinate at room temperature for 20 minutes. This infuses flavor beautifully!
-
Griddle Cooking: Heat a splash of oil in your griddle or skillet over medium heat. Cook the chicken in batches for about 2-3 minutes on each side, until they are golden brown and the juices run clear. The aroma will be fantastic!
-
Serve: Plate your Pollo a la Plancha alongside traditional sides like white rice, black beans, or sweet plantains for a complete meal that will impress your family or guests.
Optional: Garnish with fresh cilantro for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Pollo a la Plancha
-
Fridge: Store leftover Pollo a la Plancha in an airtight container for up to 3 days. Make sure it’s cooled before sealing to avoid condensation.
-
Freezer: Wrap the chicken tightly in plastic wrap and then in aluminum foil or a freezer-safe bag to prevent freezer burn. It can be frozen for up to 3 months.
-
Reheating: For best results, thaw in the fridge overnight, then reheat on a skillet over medium heat for about 4-5 minutes, or until warmed through, maintaining that juicy flavor.
-
Don’t Forget: Always check the internal temperature when reheating; it should reach 165°F for safe consumption. Enjoy your delicious Pollo a la Plancha!
Pollo a la Plancha Variations
Feel free to make this delightful dish your own with these exciting twists and substitutions!
-
Thighs Instead of Breasts: Swap chicken breasts for thighs to enjoy a richer flavor and extra juiciness. They’re more forgiving during cooking too!
-
Citrus Boost: Add orange and lime zest to the mojo marinade for an intensified aroma and vibrant flavor profile. This creates a refreshing twist!
-
Herb Infusion: Toss in fresh herbs like rosemary or thyme into the marinade for a fragrant herbaceous kick. It brightens the dish beautifully.
-
Spicy Kick: Add a splash of hot sauce or a pinch of red pepper flakes to the marinade for those who love a little heat. Spice it up to suit your taste!
-
Vegetable Additions: Sauté some bell peppers or zucchini alongside the chicken for added nutrition and a colorful presentation. It’s a feast for both the eyes and the palate.
-
Dairy-Free: To make this recipe dairy-free, simply use a neutral oil instead of any butter in the cooking process. A true crowd-pleaser!
-
Grill It Up: If you’re feeling adventurous, cook the chicken on an outdoor grill for a beautiful char and smoky flavor that brings summer vibes to your kitchen!
-
Wrap It Up: Serve the chicken in a tortilla with avocado and fresh salsa for a scrumptious taco night twist. Who said griddled chicken couldn’t be fun?
Embrace the flavors and let these variations take your Pollo a la Plancha experience to the next level!
Make Ahead Options
Preparing Pollo a la Plancha in advance is a game-changer for busy home cooks! You can marinate the chicken breasts up to 24 hours ahead of time to maximize flavor, just be sure to refrigerate them in an airtight container to maintain freshness. Simply combine the chicken and mojo marinade, then let it soak up those zesty flavors overnight. When you’re ready to cook, heat your pan and griddle for just 2-3 minutes per side until golden brown and juicy. This meal prep approach allows you to enjoy restaurant-quality Pollo a la Plancha with minimal effort, ensuring dinner comes together swiftly on those hectic weeknights!
What to Serve with Pollo a la Plancha?
Enhance your culinary journey with delightful accompaniments that beautifully balance this Cuban classic.
-
Cilantro Lime Rice: This aromatic side adds a refreshing flavor and complements the tangy chicken while providing a light, fluffy base for your meal.
-
Black Beans: Creamy and seasoned black beans not only offer a nutritious boost but also add depth to your plate that harmonizes perfectly with the mojo marinade.
-
Sweet Plantains: Caramelized to perfection, sweet plantains bring a delightful contrast of flavors and textures, making each bite a celebration of Cuban cuisine.
-
Avocado Salad: A fresh salad with diced avocado, tomatoes, and lime creates a bright, creamy counterpoint that elevates the meal’s visual and taste appeal.
-
Garlic Green Beans: Crisp-tender green beans sautéed in garlic provide a crunchy, savory element that rounds out your plate with a burst of flavor.
-
Mojito Mocktail: For a refreshing beverage, serve a minty mojito mocktail! The combination of citrus and mint complements the chicken’s marinade beautifully.
Pairing any of these sides with your Pollo a la Plancha will create a complete and satisfying culinary experience that captures the vibrant spirit of Cuba.
Expert Tips for Pollo a la Plancha
-
Perfectly Pounded: Ensure chicken is pounded to 1/4-inch thickness for even cooking. This helps avoid dry, unevenly cooked pieces.
-
Marinate Just Right: Don’t marinate for more than 2 hours—24 up to 20 minutes is perfect. Longer can make the chicken mushy, losing that desirable texture.
-
Heat Control: Always preheat your griddle to medium heat. Too hot can burn the chicken before it cooks through, while too low leaves it rubbery.
-
Batch Cook Wisely: Cook in small batches to maintain the temperature of the griddle. Overcrowding can lead to steaming rather than searing.
-
Meat Thermometer Essential: Aim for an internal temperature of 165°F to ensure your Pollo a la Plancha is safe to eat while perfectly juicy!
With these tips, you are well on your way to making an amazing Pollo a la Plancha that your family will love!
Pollo a la Plancha Recipe FAQs
How do I select the best chicken breasts for Pollo a la Plancha?
Absolutely! For the best results, choose boneless, skinless chicken breasts that are fresh and have a slight pink hue. Avoid those with any dark spots or an off odor. If possible, look for organic or free-range options as they tend to have better flavor and texture.
How should I store leftover Pollo a la Plancha?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let the chicken cool to room temperature before sealing to prevent condensation, which can make the chicken soggy.
Can I freeze Pollo a la Plancha, and if so, how?
Absolutely! To freeze, wrap the cooled chicken tightly in plastic wrap, followed by a layer of aluminum foil or place it in a freezer-safe bag. This way, it stays fresh for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight, then reheat in a skillet over medium heat until it reaches 165°F.
What should I do if my chicken comes out dry?
Very commonly, dry chicken can result from overcooking or not pounding it to an even thickness. Next time, ensure you pound the chicken breasts to about 1/4-inch thick and marinate them for no more than 20 minutes. If you find your chicken is dry, a quick fix is to slice it and mix it with a bit of the mojo marinade for added moisture.
Is Pollo a la Plancha suitable for those with allergies?
Indeed! This dish is naturally gluten-free and high in protein, making it suitable for many dietary needs. However, be cautious if you have citrus allergies due to the mojo marinade. If that’s the case, consider creating an alternative marinade with herbs and olive oil for that extra flavor without the citrus kick!
How long can I keep the mojo marinade?
You can store any leftover mojo marinade in an airtight container in the refrigerator for up to 1 week. Give it a good shake before using it again, as the ingredients might settle. I often make a larger batch so I can use it for other meats or even as a dressing for salads!
Cuban Pollo a la Plancha: Tangy Citrus Grilled Delight
Ingredients
Equipment
Method
- Place chicken breasts between plastic wrap and pound them to about 1/4-inch thickness.
- In a shallow dish, combine the pounded chicken with the mojo marinade, coating it thoroughly. Sprinkle sazon on both sides and let it marinate at room temperature for 20 minutes.
- Heat a splash of oil in your griddle or skillet over medium heat. Cook the chicken in batches for about 2-3 minutes on each side, until golden brown.
- Plate your Pollo a la Plancha alongside traditional sides like white rice, black beans, or sweet plantains for a complete meal.
- Optional: Garnish with fresh cilantro for an extra pop of flavor!