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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!   


  1. 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. 
  2. If using chicken breast halves, cut into cutlets, pounding to an even thickness of about 1/4 inch 
  3. 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. 
  4. 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. 
  5. 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. 
  6. Arrange cutlets on serving plates and top with browned onions. Serve with black beans and rice and garnish with cilantro leaves and lime wedges. 

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