Cuban Pollo a la Plancha – Easy and Flavorful Recipe (2025)

Cuban Pollo a la Plancha is a savory and citrus-marinated chicken breast that is griddled to golden perfection. Topped with sautéed onions, this dish is a flavor-packed, juicy, and quick meal that will make your chicken breasts more exciting than ever. The unique Cuban mojo marinade infuses the chicken with a perfect balance of garlic and citrus, leaving you with a tender, flavorful bite every time. Whether you’re a fan of Cuban cuisine or just looking for a new chicken recipe, Pollo a la Plancha is sure to become a family favorite.

What Makes Cuban Pollo a la Plancha So Special?

Cuban Pollo a la Plancha is more than just a chicken dish. The secret lies in its marinade, known as mojo, which blends the citrusy tang of sour orange with the savory notes of garlic. This quick, yet flavorful dish ensures that your chicken breasts stay tender and juicy, and the griddling technique locks in all the delicious flavors. The result? A mouthwatering Cuban meal that’s easy to prepare and loved by all.

Ingredients for Cuban Pollo a la Plancha

Here’s what you’ll need to create this Cuban masterpiece:

• Boneless, Skinless Chicken Breasts: The star of the dish, pounded thin to ensure even cooking and a juicy texture.
• Mojo Marinade: A tangy citrus and garlic marinade that gives this chicken its authentic Cuban flavor.
• Sazon Completa: A homemade spice blend, adding earthy depth with coriander, cumin, garlic, and oregano.
• Neutral Oil or Unsalted Butter: Used to sear the chicken to a golden brown, adding richness to the dish.
• Sliced Onions: Optional but highly recommended. Sautéed onions provide a sweet and savory topping that enhances the flavor.

Alternative Ingredient Suggestions for Cuban Pollo a la Plancha

• Chicken Thighs: If you prefer a slightly fattier cut, chicken thighs can be substituted for breasts, offering extra flavor and moisture.
• Store-bought Mojo: If you’re short on time or prefer convenience, you can use a store-bought mojo marinade instead of making your own.
• Vegetarian Option: Replace the chicken with firm tofu or tempeh for a plant-based version of Pollo a la Plancha. Just make sure to press out the excess moisture before marinating.

Step-by-Step Instructions for Cuban Pollo a la Plancha

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about ¼-inch thickness. This step is crucial for tenderizing the meat.
2. Marinate the Chicken: In a shallow dish, add the chicken breasts and pour the mojo marinade over them. Season both sides with homemade Sazon Completa. Let the chicken marinate at room temperature for 20 minutes.
3. Heat the Griddle: Heat a griddle, grill pan, or large skillet over medium heat. Add the neutral oil or unsalted butter.
4. Cook the Chicken: Working in batches, remove the chicken from the marinade, shaking off any excess. Place the chicken on the pan and cook for 2-3 minutes per side, until golden brown and cooked through.
5. Serve and Enjoy: Once the chicken is cooked, serve with sautéed onions on top. Pair it with white rice, black beans, or sweet plantains for a complete Cuban meal.

Tips & Tricks for Perfect Pollo a la Plancha

• Don’t Skip Pounding the Chicken: Pounding the chicken breasts ensures they cook evenly and results in a juicier texture.
• Adjust Marinating Time: If you have more time, marinate the chicken for up to 2 hours for deeper flavor, but avoid marinating for too long, as the citrus in the mojo can break down the meat.
• Check for Doneness: The chicken is done when it reaches an internal temperature of 165°F. A meat thermometer will help ensure perfect cooking every time.
• Leftover Storage: Store any leftover chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Pairing Ideas and Variations

Cuban Pollo a la Plancha is perfect with a variety of sides:

• White Rice: A classic Cuban pairing, allowing the chicken’s flavors to shine.
• Black Beans: A traditional Cuban side dish that complements the richness of the chicken.
• Sweet Plantains: Their sweetness balances the tangy, garlicky flavors of the Pollo a la Plancha.
• Tostones (Fried Green Plantains): Crispy on the outside, tender on the inside, to add a bit of crunch to your meal.

Seasonal Twist: Perfect for Summer Grilling

While Pollo a la Plancha can be made year-round, it’s particularly ideal for summer grilling. The griddled chicken, combined with the citrusy mojo marinade, creates a bright and flavorful dish that pairs beautifully with summer sides like grilled vegetables or a fresh salad.

Pollo a la Plancha offers the perfect balance of savory, citrusy, and garlicky flavors, making it a standout dish for any occasion. Whether for a weeknight dinner or a special gathering, this Cuban recipe will surely impress and satisfy.

Conclusion: Why Cuban Pollo a la Plancha is a Must-Try Recipe

Cuban Pollo a la Plancha is the perfect solution to boring, dry chicken breasts. With its tangy mojo marinade and quick griddling process, you’ll have a flavorful, juicy meal in no time. Whether you’re craving a simple weeknight dinner or impressing guests with a traditional Cuban dish, this recipe will never disappoint. The tender texture, golden brown crust, and savory flavor make this griddled chicken a staple you’ll want to keep coming back to. Pair it with classic Cuban sides, and you have a delicious, well-rounded meal. Don’t wait—give this recipe a try and transform your chicken dinner into something extraordinary.

FAQs About Cuban Pollo a la Plancha

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