Pollo a la Plancha

Name: Pollo a la Plancha
Total time: 30 min
Cuisine: Spanish
Ingredients: 2 units chicken breasts; 5 units garlic cloves; 2 tsp oregano; 1 tsp cumin; 0.5 tsp paprika; 2 tsp salt; 1 tsp black pepper; 1 unit lime; 1 unit sour orange; 4 tbsp olive oil; 2 units yellow onions

30m

Serves 1

instagram.com

Pollo a la Plancha

instagram.com

30m

Serves 1

Directions

1Butterfly chicken breasts and pound until they have an even thickness.
2Marinate chicken with lime juice.
3Add sour orange juice.
4Grate fresh garlic over the chicken.
5Add oregano.
6Add cumin and paprika.
7Season with salt and black pepper.
8Mix and coat the chicken breasts with the marinade.
9Heat olive oil in a pan over medium-high heat.
10Place the marinated chicken breasts in the hot pan.
11Press chicken with a weight over top to ensure maximum contact with the pan and cook for 4-5 minutes per side.
12Flip the chicken and cook until it reaches an internal temperature of 155°F.
13Remove the chicken from the pan and let it rest to gradually reach 165°F.
14Add sliced yellow onions to the same pan and sauté them to mop up the flavors.
15Serve the cooked chicken topped with sautéed onions, alongside rice and black beans.
16Garnish with lime wedges and cilantro.

Ingredients

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

Pollo a la Plancha

30m

Serves 1

instagram.com

Pollo a la Plancha

instagram.com

30m

Serves 1

Directions

1Butterfly chicken breasts and pound until they have an even thickness.
2Marinate chicken with lime juice.
3Add sour orange juice.
4Grate fresh garlic over the chicken.
5Add oregano.
6Add cumin and paprika.
7Season with salt and black pepper.
8Mix and coat the chicken breasts with the marinade.
9Heat olive oil in a pan over medium-high heat.
10Place the marinated chicken breasts in the hot pan.
11Press chicken with a weight over top to ensure maximum contact with the pan and cook for 4-5 minutes per side.
12Flip the chicken and cook until it reaches an internal temperature of 155°F.
13Remove the chicken from the pan and let it rest to gradually reach 165°F.
14Add sliced yellow onions to the same pan and sauté them to mop up the flavors.
15Serve the cooked chicken topped with sautéed onions, alongside rice and black beans.
16Garnish with lime wedges and cilantro.

Ingredients

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