Pollo a la Plancha
- π 2 limes, juiced
- π 1 oz orange juice, substitute for bitter orange juice
- π 1 oz grapefruit juice, substitute for bitter orange juice
- πΏ Cumin, precise quantity preferred
- π Oregano, precise quantity preferred
- πΆοΈ Black pepper, precise quantity preferred
- π§ Several cloves of garlic, pressed
- π§ Kosher salt, precise quantity preferred
- π 4 boneless, skinless chicken breasts
- π§ 1 white or yellow onion
- π’οΈ Oil, specific quantity preferred for the skillet
- πΏ Fresh cilantro, precise quantity preferred
- π Lime wedges, precise quantity preferred
Delight in the vibrant and rich flavors of Cuban cuisine with Pollo a la Plancha, a classic chicken dish highlighting a tangy and aromatic citrus-garlic marinade. This succulent dish is perfect as a main course and pairs gloriously with traditional Cuban sides such as rice and black beans.
Delight in the vibrant and rich flavors of Cuban cuisine with Pollo a la Plancha, a classic chicken dish highlighting a tangy and aromatic citrus-garlic marinade. This succulent dish is perfect as a main course and pairs gloriously with traditional Cuban sides such as rice and black beans.
Ingredients
π 2 limes, juiced
π 1 oz orange juice, substitute for bitter orange juice
π 1 oz grapefruit juice, substitute for bitter orange juice
πΏ Cumin, precise quantity preferred
π Oregano, precise quantity preferred
πΆοΈ Black pepper, precise quantity preferred
π§ Several cloves of garlic, pressed
π§ Kosher salt, precise quantity preferred
π 4 boneless, skinless chicken breasts
π§
1 white or yellow onion
π’οΈ Oil, specific quantity preferred for the skillet
πΏ Fresh cilantro, precise quantity preferred
π Lime wedges, precise quantity preferred
Instructions
1- Prepare the Marinade:
- Juice two limes into a large glass mixing bowl.
- Add the orange juice and grapefruit juice as substitutes for bitter orange juice.
- Season the marinade with cumin, oregano, black pepper, and several pressed garlic cloves.
- Add kosher salt to taste and mix thoroughly. Set aside.
2- Prepare the Chicken:
- Butterfly the chicken breasts by cutting them down the middle and opening them like a book.
- Cover with plastic wrap and evenly pound them to about ΒΌ inch thickness using a meat mallet or a heavy skillet.
3- Marinate the Chicken:
- Place the butterflied chicken breasts into the marinade and ensure they are well coated.
- Cover the bowl and refrigerate for 30 minutes.
4- Prepare the Onions:
- Slice the onion into semi-thick rings using chopsticks as a guide to ensure even slices.
5- Cook the Chicken:
- Heat a cast iron skillet over medium-high heat and add oil.
- Remove excess marinade from the chicken breasts and place them in the skillet.
- Cook each side for about 3 to 4 minutes until browned, ensuring an internal temperature of 165Β°F is reached using a meat thermometer.
- Once cooked, transfer the chicken to a plate or a Pyrex dish and tent with aluminum foil to keep warm.
6- Cook the Onions:
- In the same skillet, add onion slices with a pinch of salt.
- Cook until they begin to brown but still retain some crunch.
7- Plate and Serve:
- Serve the chicken on a green serving plate and top with sautΓ©ed onions.
- Pair with white rice and black beans, and optionally, a fresh salad.
- Garnish with fresh cilantro and lime wedges for an extra burst of flavor.
Prep Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 12-16 minutes total (6-8 minutes per breast)
Total Time: 45 minutes to 1 hour
Servings: 4
Equipment:
- Wooden Cutting Board: Weidm Plaid, T-Fal
- Cast Iron Skillet
- Pyrex Glass Baking Dish
Cooking Tips
- For the best results, ensure the chicken is marinated for the suggested time, allowing flavors to fully infuse.
- Use chopsticks to aid in slicing onions perfectly.
- Ensure the chicken is not overcooked by checking the internal temperature for accuracy.
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