Authentic Cuban Pollo a la Plancha
Authentic Cuban Pollo a la Plancha
Ingredients
- 2 boneless, skinless chicken breasts, approximately 1 1/2 lbs total
- 1/4 cup sour orange juice, alternatively, a mix of 2 tablespoons fresh orange juice and 2 tablespoons fresh lime juice
- 2 tablespoons olive oil, divided
- 4-5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 large onion, thinly sliced into rings
- fresh parsley, chopped, for garnish
- lime or lemon wedges, for serving
Instructions
- 1
Place each boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, rolling pin, or the bottom of a heavy pan, pound the chicken breasts until they are uniformly thin, about 1/4-inch thick. This technique helps tenderize the chicken and ensures even cooking.
⏱️ 5 min
- 2
In a shallow dish or a resealable plastic bag, combine the sour orange juice (or the orange and lime juice mixture), 1 tablespoon of olive oil, minced garlic, dried oregano, ground cumin, black pepper, and salt. Add the pounded chicken breasts to the marinade, ensuring they are thoroughly coated. Cover the dish or seal the bag and refrigerate for a minimum of 30 minutes, or ideally up to 2 hours, to allow the flavors to meld.
⏱️ 5 min
- 3
Remove the chicken breasts from the marinade, allowing any excess liquid to drip off. Place the all-purpose flour in a shallow plate. Lightly dredge each chicken breast in the flour, shaking off any excess. This light coating will create a crispy exterior when cooked.
⏱️ 5 min
- 4
Heat a large skillet or a flat griddle (referred to as a "plancha" in Cuban cuisine) over medium-high heat. Add 1 tablespoon of unsalted butter and the remaining 1 tablespoon of olive oil to the hot pan. Once the butter is melted and sizzling, carefully place one or two floured chicken breasts into the skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min
- 5
Sear the chicken breasts for approximately 3-4 minutes per side, or until they are golden brown on both sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and keep warm while you cook any remaining pieces.
⏱️ 10 min•🌡️ 165
- 6
In the same skillet, add the thinly sliced onion rings. Cook the onions over medium heat, stirring occasionally, until they are softened, translucent, and lightly caramelized, which should take about 5-7 minutes.
⏱️ 7 min
- 7
Arrange the cooked chicken breasts on a serving platter. Top each piece generously with the sautéed onions. Garnish with fresh chopped parsley and serve immediately with fresh lime or lemon wedges on the side for an extra burst of citrus flavor.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Cuban Pollo a la Plancha
- 2 boneless, skinless chicken breasts, approximately 1 1/2 lbs total
- 1/4 cup sour orange juice, alternatively, a mix of 2 tablespoons fresh orange juice and 2 tablespoons fresh lime juice
- 2 tablespoons olive oil, divided
- 4-5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1/2 large onion, thinly sliced into rings
- fresh parsley, chopped, for garnish
- lime or lemon wedges, for serving
Instructions
- 1
Place each boneless, skinless chicken breast between two sheets of plastic wrap. Using a meat mallet, rolling pin, or the bottom of a heavy pan, pound the chicken breasts until they are uniformly thin, about 1/4-inch thick. This technique helps tenderize the chicken and ensures even cooking.
⏱️ 5 min - 2
In a shallow dish or a resealable plastic bag, combine the sour orange juice (or the orange and lime juice mixture), 1 tablespoon of olive oil, minced garlic, dried oregano, ground cumin, black pepper, and salt. Add the pounded chicken breasts to the marinade, ensuring they are thoroughly coated. Cover the dish or seal the bag and refrigerate for a minimum of 30 minutes, or ideally up to 2 hours, to allow the flavors to meld.
⏱️ 5 min - 3
Remove the chicken breasts from the marinade, allowing any excess liquid to drip off. Place the all-purpose flour in a shallow plate. Lightly dredge each chicken breast in the flour, shaking off any excess. This light coating will create a crispy exterior when cooked.
⏱️ 5 min - 4
Heat a large skillet or a flat griddle (referred to as a "plancha" in Cuban cuisine) over medium-high heat. Add 1 tablespoon of unsalted butter and the remaining 1 tablespoon of olive oil to the hot pan. Once the butter is melted and sizzling, carefully place one or two floured chicken breasts into the skillet, being careful not to overcrowd the pan. Cook in batches if necessary.
⏱️ 2 min - 5
Sear the chicken breasts for approximately 3-4 minutes per side, or until they are golden brown on both sides and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Transfer the cooked chicken to a clean plate and keep warm while you cook any remaining pieces.
⏱️ 10 min•🌡️ 165 - 6
In the same skillet, add the thinly sliced onion rings. Cook the onions over medium heat, stirring occasionally, until they are softened, translucent, and lightly caramelized, which should take about 5-7 minutes.
⏱️ 7 min - 7
Arrange the cooked chicken breasts on a serving platter. Top each piece generously with the sautéed onions. Garnish with fresh chopped parsley and serve immediately with fresh lime or lemon wedges on the side for an extra burst of citrus flavor.
⏱️ 3 min