The Pollo a la Plancha is a quintessential Cuban dish that brings bold, citrusy flavor with minimal effort. Thinly pounded chicken breasts are marinated in a zesty mix of lime, orange juice, garlic, and warm spices, then seared on a hot skillet until beautifully golden and slightly crispy at the edges. The result is juicy, tender chicken with layers of flavor in every bite.
Perfect for busy weeknights or casual family dinners, this recipe is versatile and customizable. Pair it with white rice, a fresh avocado salad, or sautéed veggies for a wholesome plate. Whether you’re new to Cuban cuisine or a fan of vibrant, healthy meals, this grilled chicken will become a go-to favorite in your rotation.
Full Recipe
Ingredients:
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4 boneless, skinless chicken breasts
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2 tablespoons olive oil
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1 tablespoon lime juice
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1 tablespoon orange juice
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4 garlic cloves, minced
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1 teaspoon dried oregano
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1/2 teaspoon ground cumin
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Salt and pepper to taste
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Chopped parsley or cilantro for garnish
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Lime wedges, for serving
Directions:
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In a small bowl, whisk together olive oil, lime juice, orange juice, minced garlic, oregano, cumin, salt, and pepper.
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Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken and ensure each piece is evenly coated. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
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Heat a grill pan or skillet over medium-high heat.
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Remove the chicken from the marinade and let any excess drip off.
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Grill the chicken breasts for 5–6 minutes per side, or until fully cooked and golden brown with slightly charred edges.
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Transfer to a plate and let rest for a few minutes.
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Garnish with fresh chopped parsley or cilantro and serve with lime wedges.
Prep Time: 10 minutes | Marinating Time: 30 minutes | Cooking Time: 12 minutes | Total Time: 52 minutes
Kcal: 260 kcal | Servings: 4 servings
What is Pollo a la Plancha?
Pollo a la Plancha, which translates to “grilled chicken” or more literally “chicken on the iron plate,” is a classic Cuban dish that is beloved for its simplicity, bold flavor, and versatility. It features thinly pounded chicken breasts that are marinated in a vibrant citrus and garlic blend, then seared on a hot griddle or skillet until golden brown. The result is a tender, juicy, and flavorful protein that can be enjoyed with a wide variety of sides.
Despite its minimal ingredients and quick cooking time, Pollo a la Plancha delivers an impressive depth of flavor. It’s a go-to recipe in Cuban households, known for its balance between tangy citrus, earthy cumin, and aromatic garlic, all brought together with a smoky sear that adds richness to each bite.
Cultural Background and Cuban Roots
In Cuban cuisine, “a la plancha” cooking refers to a flat-top grilling method that originated from Spanish culinary traditions. This technique became popular in the Caribbean due to its practicality and the availability of stovetop planchas, which mimic the traditional iron griddles once used over open flames.
Cuba’s cuisine is heavily influenced by Spanish, African, and Caribbean cultures. Pollo a la Plancha represents the island’s love for fresh citrus, garlic, and herbs, all of which reflect the agricultural bounty and multicultural roots of the region. This dish is often served in Cuban homes during the week due to its affordability, ease, and crowd-pleasing qualities. It’s also a mainstay in Cuban-American kitchens, particularly in South Florida, where it’s commonly found on restaurant menus and cafeterias alike.
The Magic of the Marinade
One of the defining features of Pollo a la Plancha is its marinade. While each cook may put their own spin on it, the core elements usually include lime juice, orange juice, minced garlic, olive oil, oregano, cumin, salt, and pepper. This marinade is a simplified version of mojo criollo, a Cuban marinade that traditionally includes sour orange juice and is used for marinating pork, beef, or chicken.
The acid in the citrus helps tenderize the meat, breaking down its fibers to make the chicken especially soft and juicy. Meanwhile, garlic and spices add a strong aromatic base, creating a flavor profile that is vibrant yet grounded. This marinade doesn’t require long hours to be effective — even 30 minutes is enough to infuse the chicken with mouthwatering flavor.
Cooking Technique and the Importance of the Plancha
A “plancha” refers to a flat, heavy griddle or skillet that provides high, even heat, allowing meats to be seared quickly without drying out. Traditionally, planchas were large slabs of metal or stone placed over open flames, but modern versions use cast iron skillets or stovetop griddles.
Cooking Pollo a la Plancha involves high heat, minimal oil, and fast timing. The chicken is typically pounded to an even thickness so it cooks uniformly, reducing the risk of dry or rubbery textures. The high heat ensures that a flavorful crust forms on the surface, locking in the juices and creating that iconic grilled flavor without requiring an outdoor barbecue or open flame.
Why It’s a Healthy Choice
Pollo a la Plancha is a naturally lean and nutritious dish. Using boneless, skinless chicken breast as the main protein keeps the fat content low, while the citrus marinade adds flavor without the need for heavy sauces or breading. This makes it an ideal recipe for those following a low-carb, gluten-free, high-protein, or clean-eating diet.
The dish is also low in calories compared to fried or breaded chicken dishes and contains no added sugar. Garlic and citrus provide not only flavor but also health benefits such as antimicrobial properties, immune system support, and antioxidants. It’s a satisfying yet light meal that fits easily into most healthy eating plans.
Serving Suggestions and Pairings
Pollo a la Plancha is an incredibly versatile dish that can be paired with a wide variety of sides. In traditional Cuban meals, it’s often served with:
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White rice and black beans (congri or moros y cristianos)
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Fried sweet plantains (maduros) or green plantains (tostones)
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Avocado slices with a drizzle of olive oil and salt
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Simple tomato and lettuce salad with lime dressing
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Yuca con mojo (boiled cassava with garlic citrus sauce)
For a lighter, modern take, it can be paired with quinoa, grilled vegetables, or even wrapped in a lettuce leaf or tortilla for a low-carb or handheld meal. It also makes an excellent protein for grain bowls, meal prep containers, and salad toppers.
Modern Variations and Creative Twists
Though the traditional Cuban Pollo a la Plancha is a straightforward dish, many home cooks and chefs have put their own creative spin on it. Here are a few modern variations to consider:
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Spicy Pollo a la Plancha: Add chili flakes, smoked paprika, or a splash of hot sauce to the marinade for a spicier flavor profile.
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Herb-Marinated Chicken: Mix in fresh cilantro, parsley, or thyme to brighten up the citrus and garlic base.
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Mojo Drizzle: Serve the cooked chicken with an extra drizzle of warm mojo sauce made with garlic, olive oil, and orange juice.
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Stuffed Pollo a la Plancha: Stuff chicken breasts with spinach and cheese before grilling for a heartier entrée.
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Vegetarian Plancha Options: The same marinade and cooking technique can be used with portobello mushrooms, tofu, or cauliflower for plant-based versions.
Meal Prep and Leftovers
Pollo a la Plancha is excellent for meal prep. Because the chicken is thin and quick-cooking, you can make several portions in under 30 minutes. It stores well in the fridge for up to 4 days and can be frozen for longer storage.
Reheat the chicken gently in a skillet or microwave to preserve its moisture. It can be sliced and used in wraps, tacos, grain bowls, or even as a topping for flatbreads and pizzas.
Why This Dish Endures
Pollo a la Plancha has stood the test of time because it’s unfussy, flavorful, and universally appealing. Whether you’re cooking for a weeknight family dinner, prepping for lunches, or introducing someone to Cuban cuisine for the first time, this dish delivers every time.
Its simplicity allows the quality of the ingredients to shine, and the basic technique is easy to master, even for beginner cooks. It’s also endlessly adaptable, so it can grow with your tastes, dietary needs, or cooking experience.
Conclusion
Pollo a la Plancha is more than just grilled chicken — it’s a dish rooted in tradition, technique, and timeless flavor. With its citrusy marinade, quick-cooking method, and lean nutritional profile, it’s no wonder this Cuban staple has found its way into kitchens around the world.
Whether you’re making it for a busy weeknight or as part of a full Cuban spread, Pollo a la Plancha proves that a few simple ingredients, prepared well, can create something truly satisfying. It’s the kind of recipe you’ll come back to again and again — comforting, versatile, and full of flavor. Give it a try, and you just might find it becomes a permanent part of your dinner rotation.