Cuban-Style Chicken (Pollo a la plancha)
Prep Time: 30 Min | Cook Time: 75 Min
- 1 6 medium cloves garlic
- 2 1/4 cup freshly squeezed orange juice
- 3 1/4 cup freshly squeezed lime juice
- 4 1 1/2 tsp ground cumin
- 5 1 1/2 tsp dried oregano
- 6 1 tsp freshly ground black pepper
- 7 1/2 tsp ground allspice (optional)
- 8 Kosher salt
- 9 4 boneless, skinless chicken breast halves
- 10 1 tablespoon neutral oil such vegetable, plus more as needed
- 11 1 large white or yellow onion; sliced crosswise into 1/4-inch-thick rings
- 12 Cooked long rice and beans for serving
- 13 Lime wedges and Cilantro for serving
Pollo a la Plancha is a classic dish in many Latin American countries. This recipe will feature the Cuban version of Pollo a la Plancha, which requires marinating the chicken in a Cuban-style adobo. The flavors in this dish are no joke; they’re absolutely delicious. We hope you love this recipe as much as we do!
- Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 2 teaspoons kosher salt until smooth.
- If using chicken breast halves, cut into cutlets, pounding to an even thickness of about 1/4 inch
- Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.
- Remove the chicken breasts from the marinade and wipe off any excess. On a griddle, heat oil over medium-high heat until shimmering. Add the chicken cutlets and cook until golden brown on each side, 2 to 3 minutes per side. Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if needed.
- Add more oil if the griddle is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the griddle threaten to burn.
- Arrange cutlets on serving plates and top with browned onions. Serve with black beans and rice and garnish with cilantro leaves and lime wedges.