Authentic Cuban Pollo a la Plancha

30 mins
Serves 1
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Directions

  1. 1Halve and pound the chicken breasts until they have an even thickness.
  2. 2Squeeze lime juice over the chicken breasts.
  3. 3Squeeze sour orange juice (naranja agria) over the chicken breasts.
  4. 4Grate fresh garlic over the chicken breasts.
  5. 5Season with oregano.
  6. 6Season with cumin.
  7. 7Season with smoked paprika.
  8. 8Season with salt.
  9. 9Season with black pepper.
  10. 10Drizzle olive oil over the chicken breasts.
  11. 11Mix the marinade well, ensuring all chicken pieces are coated.
  12. 12Add olive oil to a large pan over medium-high heat.
  13. 13Place the marinated chicken breasts in the hot pan.
  14. 14Cook the chicken with a metal press or heavy object over top for even browning.
  15. 15Flip the chicken breasts and continue cooking until they reach an internal temperature of 155°F.
  16. 16Remove the chicken from the pan and let it rest to reach 165°F internal temperature through carryover cooking.
  17. 17Sauté sliced yellow onions in the same pan, mopping up all the leftover flavors.
  18. 18Serve the chicken over rice, topped with sautéed onions, with a side of black beans and fried plantains.
  19. 19Garnish with fresh lime wedges and chopped cilantro.

Ingredients

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

Equipment

knifecutting boardplastic bagmeat malletcitrus juicergraterbaking dishpantongsmeat thermometermetal press

Tips

  • Thinly pound or butterfly chicken breast to ensure quick and even cooking.
  • Use a mojo-style marinade to prevent bland chicken.
  • Cook chicken with a weight over top to ensure maximum contact with the surface of the pan, ensuring even browning.
  • Remove chicken from the pan before it reaches 165°F and let carryover cooking do the rest for juicy chicken.