Cuban Dinner Recipes

Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)

Growing up in a Cuban family, chicken breast was never dry and boring. Period. Full stop. Chicken breast is often the unpopular choice because of its dry [bad] reputation. But I have to say… Cubans managed to find the perfect way to make them delicious, and I’m so here for it…

  • Ready 45 minutes
  • Serves 4 servings
  • Prep 15 minutes
  • Cook 10 minutes
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Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)

Chicken breast is often the unpopular choice because of its dry [bad] reputation. But I have to say… Cubans managed to find the perfect way to make them delicious, and I’m so here for it.

Enter pollo a la plancha. Think juicy, flavorful, garlicky, citrusy. All the best flavors of mojo marinadewrapped up into a pounded thin chicken breast.

We often poke fun at the fact that Mami NEVER makes a bad pollo a la plancha. Being the cooking legend she is, she always marinates and seasons the chicken breasts perfectly every time, but can never give you exact measurements when you ask for them.

But I can! Let me show you how to make it!

“Probably one of the best chicken dishes I’ve made to date. I never leave reviews, but I felt compelled to share how much I love this recipe. So authentic, juicy and flavorful chicken. (I am also a Miami native) Definitely going to be making this a ton!” —Dana

Making Pollo A La Plancha

If you’ve ever ordered chicken at a restaurant, you might’ve been served a tough cutlet. Mami is not a fan of chicken. Like at all. Because it’s usually dry, tough, and flavorless. But that’s not what this recipe delivers.

The key to making authentic pechuga a la plancha is pounding the chicken thin so it cooks evenly, then marinating it in a garlicky sour orange mojo that keeps it juicy.

When that chicken hits a screaming hot plancha or skillet, it sears in minutes, creating a golden crust while locking in the citrus-garlic flavor.

The last step is my favorite – pouring all the pan juices right over the chicken, then topping with onions and a squeeze of lime. Que rico! That’s how you get pollo a la plancha that’s tender, juicy, and never dull.

cuban mojo marinade in a cup
Make homemade mojo marinade (or use store-bought)

Large Skillet

A 10-inch skillet perfect for cooking all kinds of dishes! It’s non-stick, with a wide flat bottom for frying, sautéing, or browning.

griddled chicken breast with sauteed onions on top served with white rice with Cuban black beans on a white plate

So the next time someone calls chicken breast boring, make them this recipe. It’s honestly one of my favorite Cuban dinner recipes. Between the sour orange mojo, that beautiful golden sear, and those garlicky pan juices, it’s anything but boring.

Pollo a la plancha is quick enough for a weeknight dinner but special enough to serve with all your favorite Cuban side dishes. Trust me, this one won’t disappoint.

Recipe

Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)

Cuban Pollo a la Plancha is a citrus-marinated & seasoned chicken breast that's griddled to juicy, golden brown perfection and then topped with sauteed onions. Super easy to make and the absolute most delicious way to keep chicken breast moist and tender. You'll never have boring chicken breast ever again!

  • Serves 4 servings
  • Prep 15 minutes
  • Cook 10 minutes
  • Total 45 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1/3 cup mojo marinade (or use storebought)
  • 2 teaspoons homemade sazon completa
  • 2-3 tablespoons neutral oil (or unsalted butter for pan frying)
  • Sliced sauteed onions (optional)

Instructions

  1. 1

    On a cutting board, place chicken between two pieces of plastic wrap. Using a meat mallet or rolling pin, slightly pound the chicken breasts until they're 1/4-inch thin. Don't skip this step! Pounding chicken breasts tenderizes the meat which helps it cook evenly and results in a juicier texture.

  2. 2

    In a shallow dish, add the chicken breasts. Pour the mojo marinade and season with homemade sazon completa on both sides. Marinate at room temperature for 20 minutes.

  3. 3

    In a griddle, grill pan, or large skillet, heat oil at medium heat. Working in batches, remove chicken breasts from the marinade, shaking off any excess, and place them on the pan.

  4. 4

    Cook them for 2-3 minutes per side until golden brown. Sauté the sliced onions (if using) for a few minutes in the same pan until soft.

  5. 5

    Serve with white rice, black beans, and/or sweet plantains. Enjoy!

Nutrition

  • Serving1 chicken breast
  • Calories178 kcal
  • Carbohydrates10 g
  • Protein26 g
  • Fat3 g
  • Saturated Fat1 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat1 g
  • Trans Fat1 g
  • Cholesterol72 mg
  • Sodium780 mg
  • Potassium435 mg
  • Sugar8 g
  • Vitamin A34 IU
  • Vitamin C1 mg
  • Calcium6 mg
  • Iron1 mg