I’m so excited to share my all-time favorite Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe with you! This dish is all about vibrant, zesty flavors and perfectly tender chicken cooked to golden brown perfection. Whether you’re craving a quick weeknight dinner or looking to impress guests with something effortlessly delicious, this recipe has got your back.
Why You’ll Love This Recipe
- Quick & Easy: Prep and cook times combined mean dinner’s on your table in less than an hour!
- Bold Cuban Flavors: The mojo marinade and homemade sazon completa bring authentic taste right to your kitchen.
- Juicy, Tender Chicken: Pounding the breasts thin ensures even cooking and mouthwatering juiciness you’ll rave about.
- Versatile & Crowd-Pleasing: Perfect for family dinners, meal prep, or a casual dinner party with sides you love.
Ingredients You’ll Need
This Cuban Pollo a la Plancha recipe relies on simple ingredients that pack incredible flavor. Each component plays its part — from the citrusy mojo marinade to the fragrant homemade sazon completa seasoning, all working together to create that irresistible Cuban flair.
- Chicken breasts: Thinly pounded to just 1/4-inch for perfect tenderness and quick cooking.
- Mojo marinade: The star of the show with garlic, citrus, and herbs—if you don’t want to make it yourself, store-bought works great too.
- Homemade sazon completa: A seasoning blend that elevates flavor with warmth and a subtle earthiness.
- Neutral oil or unsalted butter: Essential for that golden sear on the pan without overpowering the marinade’s brightness.
- Sliced sautéed onions (optional): Adds sweetness and depth when served on top or alongside your pollo a la plancha.
Variations
Feel free to make this Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe your own! It’s incredibly adaptable, so whether you prefer a spicier kick, a dairy-free option, or something with a bit more herbaceous freshness, these ideas will get you started.
- Spicy Twist: Add a pinch of cayenne or fresh chopped jalapeño to the mojo marinade for a lively heat boost.
- Herb Lover’s Version: Mix fresh cilantro or parsley into the marinade for an extra layer of freshness and color.
- Dairy-Free Cooking: Swap out butter with avocado or olive oil to keep it creamy while staying dairy-free.
- Vegetarian Swap: Use firm tofu slices marinated and cooked the same way for a tasty plant-based alternative.
How to Make Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe
Step 1: Pound the Chicken to Perfection
Start by placing your boneless, skinless chicken breasts between two sheets of plastic wrap on a cutting board. Using a meat mallet or rolling pin, gently pound the breasts down until they are about 1/4-inch thick. This crucial step tenderizes the meat and guarantees quick, even cooking that locks in juicy goodness—don’t skip it!
Step 2: Marinate in Mojo and Sazon
Transfer the pounded chicken breasts into a shallow dish, then pour over the vibrant mojo marinade, making sure each piece is well-coated. Sprinkle the homemade sazon completa seasoning on both sides to layer in a subtle, savory boldness. Let it marinate at room temperature for 20 minutes to soak in all those zesty flavors.
Step 3: Grill to Golden-Perfect
Heat a griddle, grill pan, or large skillet over medium heat and add 2 to 3 tablespoons of neutral oil or unsalted butter. Working in batches to avoid overcrowding, remove the chicken from the marinade—shake off any excess—to maintain that delicious crust. Cook each breast about 2 to 3 minutes per side until they develop a gorgeous golden-brown color and irresistible sear.
Step 4: Serve It Up Cuban Style
Serve your Cuban Pollo a la Plancha with fluffy white rice, seasoned black beans, and sweet fried plantains for a true taste of Cuba at home. Don’t forget to top with optional sautéed onions if you love a little extra sweetness and depth with every bite!
Pro Tips for Making Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe
- Always Pound Thin: This gives you tender chicken that cooks quickly and stays juicy—thicker cuts won’t absorb the marinade as well.
- Marinate at Room Temperature: Letting the chicken sit out while marinating helps flavors penetrate deeper and cuts down on cooking time.
- Don’t Overcrowd the Pan: Cook in batches so that each breast has space—this ensures an even sear and prevents steaming.
- Use a Thermometer: Chicken is perfectly cooked at 165°F internal temperature—this keeps it juicy without overcooking.
How to Serve Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe
Garnishes
To elevate your Cuban Pollo a la Plancha, sprinkle fresh chopped cilantro or a squeeze of lime juice just before serving. These bright garnishes add freshness and a vibrant contrast to the rich grilled chicken. Optional sautéed onions also bring sweetness and texture that complements the smoky notes beautifully.
Side Dishes
This flavorful chicken pairs perfectly with classic Cuban staples. Serve alongside fluffy white rice and black beans for an authentic feel, or add sweet fried plantains for a touch of caramelized goodness. For lighter sides, a crisp avocado salad or sautéed greens also balance the plate wonderfully.
Creative Ways to Present
Try serving the Cuban Pollo a la Plancha sliced over a grain bowl loaded with black beans, rice, and roasted veggies for a modern, colorful take. Or stack the chicken with grilled pineapple slices and fresh herbs on small plates for a fun tapas-style appetizer that will wow your guests!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep it separate from wet sides to maintain crispness, and it will make a fantastic protein addition to wraps or salads the next day.
Freezing
You can freeze the cooked chicken breasts for up to 2 months. Wrap each piece tightly in plastic wrap and foil or place them in freezer-safe bags. Thaw overnight in the refrigerator before reheating to keep the texture tender.
Reheating
Reheat your Cuban Pollo a la Plancha gently in a skillet over low heat with a splash of water or olive oil to keep it moist. Avoid microwaving if possible, as that can dry out the chicken quickly.
FAQs
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Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work fine and offer even more juiciness and flavor. Just adjust the cooking time to ensure they cook through evenly, usually a few extra minutes per side.
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What if I don’t have mojo marinade at home?
No worries! You can quickly whip up a simple mojo using fresh garlic, orange juice, lime juice, olive oil, and a bit of oregano, salt, and pepper. Alternatively, store-bought mojo marinades are widely available and work great too.
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Is it necessary to pound the chicken thin?
Yes, pounding the chicken to 1/4-inch thickness ensures even cooking and tender texture. Thicker pieces can cook unevenly, resulting in dry edges and undercooked centers.
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How can I make this dish gluten-free?
This Cuban Pollo a la Plancha recipe is naturally gluten-free as long as your sazon seasoning and marinade don’t contain gluten. Homemade sazon is easy to control, and most mojo marinades are gluten-free, but always check labels when using store-bought.
Final Thoughts
There’s something downright magical about a simple grilled chicken breast bursting with the zesty, savory flavors of Cuba. I hope you’ll give this Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe a try soon—it’s an easy, flavor-packed crowd-pleaser that feels like a warm hug on a plate. Enjoy cooking, and even more, enjoy every delicious bite!
PrintCuban Pollo a la Plancha (Easy Griddled Chicken Breast) Recipe
Cuban Pollo a la Plancha is a simple and flavorful dish featuring thinly pounded chicken breasts marinated in tangy mojo and savory sazon spices, then quickly grilled on a hot griddle or skillet to golden perfection. This easy recipe delivers juicy, tender chicken with a vibrant Cuban flair, perfect for a weeknight meal served alongside classic sides like rice, black beans, and sweet plantains.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cuban
- Diet: Halal
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/3 cup mojo marinade (homemade or storebought)
- 2 teaspoons homemade sazon completa
Cooking
- 2-3 tablespoons neutral oil (such as vegetable or canola) or unsalted butter for pan frying
- Sliced sautéed onions (optional, for serving)
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board between two pieces of plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until they are about 1/4-inch thick. This tenderizes the meat and ensures even cooking for a juicier texture.
- Marinate the chicken: Put the pounded chicken breasts in a shallow dish. Pour the mojo marinade over them and sprinkle both sides with the homemade sazon completa. Let the chicken marinate at room temperature for 20 minutes to absorb the flavors.
- Preheat and cook: Heat a griddle, grill pan, or large skillet over medium heat and add the neutral oil or butter. Once hot, place the chicken breasts on the pan, shaking off excess marinade to prevent sputtering. Cook the chicken for 2-3 minutes on each side until golden brown and cooked through.
- Serve: Remove the chicken from the pan and serve immediately. Optional sliced sautéed onions can be added on top. Pair the pollo a la plancha with traditional sides like white rice, black beans, and sweet plantains for a complete Cuban meal.
Notes
- Pounding the chicken to an even thickness is crucial to ensure quick and uniform cooking.
- Marinating at room temperature helps the chicken absorb flavors better but do not exceed 30 minutes for food safety.
- Use a neutral oil with a high smoke point to prevent burning during pan-frying.
- Cooking times may vary slightly depending on the thickness of chicken breasts and the heat of your pan.
- For extra flavor, finish with a squeeze of fresh lime juice just before serving.
