Cuban-Style Pollo a la Plancha (Marinated and Griddled Chicken) Recipe
This Cuban-style Pollo a la Plancha is packed with bold citrus and garlic flavors, seared on the griddle for juicy goodness in every bite.
Equipment
- 1 Mixing bowl
- 1 cast-iron skillet or griddle
- 1 resealable bag or dish
Ingredients
Main Ingredients
- 6 medium cloves garlic
- ¼ cup freshly squeezed orange juice about 1 orange
- ¼ cup freshly squeezed lime juice about 2 limes
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground allspice optional
- Kosher salt to taste
- 4 boneless, skinless chicken breasts or 8 chicken cutlets
- 1 tablespoon neutral oil like canola or vegetable plus more as needed
- 1 white or yellow onion sliced thin
- cooked long-grain rice for serving
- black beans for serving
- fresh cilantro leaves and lime wedges for garnish
Instructions
Instructions
- Smash garlic cloves using flat side of knife, mince or mash with pinch of kosher salt to make paste.
- Combine garlic paste, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and salt to create marinade.
- Flatten chicken between plastic wrap to ½-inch thickness for even cooking.
- Place chicken in resealable bag or dish, toss with marinade, and refrigerate 30 minutes to 2 hours.
- Pat chicken dry with paper towels and discard marinade.
- Heat 1 tablespoon oil in cast-iron skillet or griddle until shimmering, cook chicken 3–4 minutes per side until browned and cooked through.
- Serve hot with cooked rice, beans, sliced onions, fresh cilantro, and lime wedges.
Notes
Make garlic paste ahead and refrigerate to save prep time. Freeze fresh orange and lime juice in cubes for quick use. Leftover chicken stores well in foil or airtight container for up to 4 days.