This Cuban-style Pollo a la Plancha is a citrus-garlic marinated chicken breast that’s pan-griddled until golden brown and juicy. It’s simple, flavorful, and topped with sautéed onions for an added layer of richness. I love serving it with traditional sides like rice, beans, and sweet plantains for a full Cuban experience.
Why You’ll Love This Recipe
I like this dish for how quickly it comes together without sacrificing flavor. The mojo marinade brings a punch of citrus and garlic, while the homemade sazon completa gives it that deep, savory Cuban essence. Since the chicken is pounded thin, it cooks fast and stays tender. This is one of those meals I can make any night of the week with minimal effort and maximum payoff.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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4 boneless, skinless chicken breasts (pounded ¼‑inch thin)
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⅓ cup mojo marinade (citrus‑garlic mixture) or store‑bought
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2 teaspoons homemade sazon completa (blend of coriander, annatto, garlic powder, onion powder, dried oregano, ground cumin, salt, and pepper)
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2‑3 tablespoons neutral oil or unsalted butter
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Sliced white or yellow onion (optional, for topping)
directions
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I start by pounding the chicken breasts between plastic wrap until they're about ¼ inch thick. This ensures even cooking and tenderness.
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I place the chicken in a shallow dish and pour the mojo marinade over both sides, seasoning with sazon completa. I let it sit at room temperature for 20 minutes to soak in all that flavor.
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In a griddle, grill pan, or large skillet, I heat oil or butter over medium heat.
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Working in batches, I remove the chicken from the marinade, shake off the excess, and cook each piece for 2–3 minutes per side until golden brown and cooked through.
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I like topping it with sautéed onions right before serving—it adds just the right touch.
Servings and timing
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Yield: 4 servings
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Prep time: 15 minutes
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Cook time: 10 minutes
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Total time: 45 minutes (includes 20 minutes marinating)
Variations
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I sometimes swap chicken breasts for boneless thighs for extra juiciness.
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For a smoky flavor, I like grilling the chicken outdoors instead of using a pan.
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If I want a spicy kick, I add a pinch of chili powder or crushed red pepper to the marinade.
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I’ve also tried it with lime juice and orange zest for a more zesty twist on the mojo.
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Skipping the onions? I add chopped cilantro as a bright finishing touch instead.
storage/reheating
I store any leftover chicken in an airtight container in the fridge for up to 3 days. If I’m planning to keep it longer, I freeze it for up to 3 months. To reheat, I either warm it in a skillet over low heat with a splash of water or microwave it covered to keep it moist. I find it reheats best when sliced thin.
FAQs
What is mojo marinade made of?
I usually make mojo with a blend of sour orange juice (or a mix of orange and lime juice), garlic, olive oil, oregano, and salt. It’s the backbone of this dish’s flavor.
Can I use store-bought mojo?
Yes, I sometimes use store-bought mojo for convenience. Just check the ingredients to make sure it includes citrus and garlic for that authentic taste.
Do I have to marinate the chicken for a full 20 minutes?
I find 20 minutes at room temperature is enough to get that deep flavor without over-marinating or drying the meat. If I have more time, I might refrigerate it for up to 2 hours.
Can I cook this without pounding the chicken?
I’ve tried it, but it doesn’t cook as evenly. Pounding helps the chicken stay juicy and ensures it gets that nice golden crust without drying out.
What sides go best with Pollo a la Plancha?
I love pairing it with white rice, black beans, sweet plantains, or tostones. A fresh avocado salad also rounds out the meal beautifully.
Conclusion
Pollo a la Plancha is one of my go-to Cuban recipes when I want something quick, flavorful, and comforting. The citrusy marinade, savory seasoning, and golden sear make it a standout dish with minimal effort. Whether I’m feeding family or meal-prepping for the week, this chicken never disappoints.
Cuban-Style Pollo a la Plancha
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes (including 20 minutes marinating)
- Yield: 4 servings
- Category: Main Course / Dinner
- Method: Pan‑fry (griddle or grill pan)
- Cuisine: Cuban
- Diet: Halal
Description
A Cuban‑style citrus‑garlic marinated chicken breast that’s griddled to a juicy, golden‑brown perfection and topped with sautéed onions.
Ingredients
- 4 boneless, skinless chicken breasts (pounded ¼‑inch thin)
- ⅓ cup mojo marinade (citrus‑garlic mixture) or store‑bought
- 2 teaspoons homemade sazon completa (blend of coriander, annatto, garlic powder, onion powder, dried oregano, ground cumin, salt, and pepper)
- 2‑3 tablespoons neutral oil or unsalted butter
- Sliced white or yellow onion (optional, for topping)
Instructions
- Pound the chicken breasts between plastic wrap until they are ¼‑inch thick.
- Place the chicken in a shallow dish, pour mojo marinade over both sides, and season with sazon completa. Marinate at room temperature for 20 minutes.
- Heat oil (or butter) in a griddle, grill pan, or large skillet over medium heat.
- Working in batches, remove chicken from marinade, shake off excess, and cook 2–3 minutes per side until golden brown.
- Top with sautéed onions if desired, and serve immediately.
Notes
- Use a meat mallet or rolling pin to tenderize chicken evenly.
- Marinating at room temperature for 20 minutes is sufficient for deep flavor without drying.
- Serving ideas include white rice, black beans, sweet plantains, tostones, or avocado.
- Store cooked chicken in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 178 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Protein: 26 g
- Cholesterol: 72 mg
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