Pollo a la Plancha

30 mins
Serves 1
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Directions

  1. 1Butterfly chicken breasts and pound until they have an even thickness.
  2. 2Butterfly chicken breasts and pound until they have an even thickness.
  3. 3Butterfly chicken breasts and pound until they have an even thickness.
  4. 4Marinate chicken with lime juice.
  5. 5Marinate chicken with lime juice.
  6. 6Marinate chicken with lime juice.
  7. 7Add sour orange juice.
  8. 8Add sour orange juice.
  9. 9Add sour orange juice.
  10. 10Grate fresh garlic over the chicken.
  11. 11Grate fresh garlic over the chicken.
  12. 12Grate fresh garlic over the chicken.
  13. 13Add oregano.
  14. 14Add oregano.
  15. 15Add oregano.
  16. 16Add cumin and paprika.
  17. 17Add cumin and paprika.
  18. 18Add cumin and paprika.
  19. 19Season with salt and black pepper.
  20. 20Season with salt and black pepper.
  21. 21Season with salt and black pepper.
  22. 22Mix and coat the chicken breasts with the marinade.
  23. 23Mix and coat the chicken breasts with the marinade.
  24. 24Mix and coat the chicken breasts with the marinade.
  25. 25Heat olive oil in a pan over medium-high heat.
  26. 26Heat olive oil in a pan over medium-high heat.
  27. 27Heat olive oil in a pan over medium-high heat.
  28. 28Place the marinated chicken breasts in the hot pan.
  29. 29Place the marinated chicken breasts in the hot pan.
  30. 30Place the marinated chicken breasts in the hot pan.
  31. 31Press chicken with a weight over top to ensure maximum contact with the pan and cook for 4-5 minutes per side.
  32. 32Press chicken with a weight over top to ensure maximum contact with the pan and cook for 4-5 minutes per side.
  33. 33Press chicken with a weight over top to ensure maximum contact with the pan and cook for 4-5 minutes per side.
  34. 34Flip the chicken and cook until it reaches an internal temperature of 155°F.
  35. 35Flip the chicken and cook until it reaches an internal temperature of 155°F.
  36. 36Flip the chicken and cook until it reaches an internal temperature of 155°F.
  37. 37Remove the chicken from the pan and let it rest to gradually reach 165°F.
  38. 38Remove the chicken from the pan and let it rest to gradually reach 165°F.
  39. 39Remove the chicken from the pan and let it rest to gradually reach 165°F.
  40. 40Add sliced yellow onions to the same pan and sauté them to mop up the flavors.
  41. 41Add sliced yellow onions to the same pan and sauté them to mop up the flavors.
  42. 42Add sliced yellow onions to the same pan and sauté them to mop up the flavors.
  43. 43Serve the cooked chicken topped with sautéed onions, alongside rice and black beans.
  44. 44Serve the cooked chicken topped with sautéed onions, alongside rice and black beans.
  45. 45Serve the cooked chicken topped with sautéed onions, alongside rice and black beans.
  46. 46Garnish with lime wedges and cilantro.
  47. 47Garnish with lime wedges and cilantro.
  48. 48Garnish with lime wedges and cilantro.

Ingredients

  • 2 units chicken breasts
  • 2 units chicken breasts
  • 2 units chicken breasts
  • 5 units garlic cloves
  • 5 units garlic cloves
  • 5 units garlic cloves
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 unit lime
  • 1 unit lime
  • 1 unit lime
  • 1 unit sour orange
  • 1 unit sour orange
  • 1 unit sour orange
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 4 tbsp olive oil
  • 2 units yellow onions
  • 2 units yellow onions
  • 2 units yellow onions

Equipment

meat poundercitrus juicergraterfrying pantongsmeat thermometer

Tips

  • Thinly pounding or butterflying the chicken breast ensures quick and even cooking.
  • Remove chicken from the pan before it reaches 165°F and let carryover cooking do the rest to ensure juicy chicken.
  • Use a weight over top of the chicken while cooking to ensure maximum contact with the pan and even browning.
  • Sauté onions in the same pan after cooking the chicken to mop up all the flavor left behind.