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This Cuban pollo a la plancha is grilled chicken marinated in a citrus and spice mixture then grilled to perfection and topped off with caramelized onions. A cuban classic! I love serving it with white rice and black beans.
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
Chicken – I prefer to use boneless chicken breasts for this recipe but this marinade will work on any chicken thighs as well!
Onions – Yellow or white onions work!
Spices – I highly recommend using all of the spices I used in this recipe for best results. Don’t omit a single one!
Orange and Lime – Use fresh for best results!
Top Tips
- Do not overcook the chicken! If using boneless thinly sliced chicken breasts, only cook for 2-3 minutes on each side.
- Although the marinade is incredibly flavorful, I recommend adding a pinch of salt to the chicken while it cooks.
Storage
If you have leftovers, allow them to cool completely and then place it in an air-tight container and refrigerate for up to 3 days. To heat, simply microwave or cook it in a skillet on the stove for a few minutes, until it is heated through.
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Cuban Pollo a la Plancha
Equipment
- Grill or Cast Iron Skillet
Ingredients
- 1 lb chicken breasts , thinly sliced
- 2 large onions, thinly sliced
- 1 orange , juiced
- 1 lime, juiced
- 1 teaspoon granulated garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon Sazon
- ½ teaspoon Kosher salt
- oil, for grilling or frying chicken and cooking onions
- salt and pepper to taste
Instructions
- In a small bowl, combine the juice of an orange, the juice of a lime, sazon, oregano, cumin, granulated garlic, and ½ teaspoon of salt. Mix well and pour it over the raw chicken breasts. I let it marinade for at least 20 minutes on the counter.
- Heat about 3 tablespoons of oil in a skillet. Once the skillet is hot, add the chicken and cook for 2-3 minutes on each side. Season with salt and pepper on one side and discard the marinade. Do not add the marinade to the skillet!
- Once the chicken is fully cooked through, remove it from the skillet and set it aside.
- Add the onions to the skillet and cook for 5-6 minutes while stirring occasionally. Add more oil if needed and season the onions with salt.
- Place the chicken back in the skillet for a few seconds to warm it up. Serve and enjoy!
Notes
- Do not overcook the chicken! If using boneless thinly sliced chicken breasts, only cook for 2-3 minutes on each side.
- Although the marinade is incredibly flavorful, I recommend adding a pinch of salt to the chicken while it cooks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
