For The Love Of Pollo a la Plancha

Pollo a la plancha (grilled chicken), is one of the staples on any Cuban menu. Flattened to  thinness, seasoned with spices and marinated in citrus. It is the perfect recipe for a mid-week dinner, and I will say rather healthy. 

Pollo a la plancha reminds me of my mom because every time we go out to eat at any Cuban restaurant she always orders this and asks for the onions to come “very very very cocinada.” Basically, she likes her onions charred and crispy. 

How to make pollo a la plancha

First, start out by preparing your marinade. Squeeze half a cup of orange juice, a quarter cup of lemon and lime juice into a food processor. After, add the garlic and spices and turn the food processor on to combine all the ingredients and mince the garlic. 

To get the chicken breast thin, cut the breast in half. Then, place saran wrap over the breast and pound it with a kitchen hammer or a pan, the goal is to make it about a quarter inch thick. After, place it in a bowl and drench it in your marinade. The longer you let it soak, the better. Top it off with sliced onions. 

To grill the chicken, coat a pan with oil and heat over medium-high heat. Once the oil is hot, place the chicken breast in the pan. Then, cook each side for about three to four minutes. Since the chicken breast is thin, it cooks rather fast. After you finish cooking the chicken, place the onions in the same pan and sauté them for about 5 minutes, until they are soft. And if you prefer them charred, like my mom does then cook them a bit longer. 

Don’t forget to rate the recipe and let me know what you think in the comments below!