Cuban 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
Units
Scale
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.
