Sizzling Cuban Griddled Chicken: Classic Pollo a la Plancha

Pollo a la Plancha, or “chicken on the griddle,” is a cornerstone of Cuban home cooking. This humble yet flavorful dish is more than just grilled chicken—it’s a vibrant expression of cultural pride, built on the simplicity of great ingredients and bold seasoning. With a savory mojo marinade, fresh garlic, and the magic of citrus juices, this chicken recipe turns an ordinary weeknight dinner into a sizzling experience that feels anything but routine.

Originating from the Cuban tradition of cooking meat “a la plancha” (on a metal griddle or flat-top), the dish produces a golden crust without drying the meat. The real beauty lies in its minimalism. You don’t need an extensive pantry or a lot of time—just a few smart techniques and some staple ingredients. This makes it a go-to option for busy cooks who crave both speed and flavor.

In this recipe, you’ll learn how to make a deeply flavorful mojo marinade, properly flatten your chicken for even cooking, and achieve that perfect caramelized sear. Whether served with rice and beans, tucked into a sandwich, or paired with sautéed vegetables, Pollo a la Plancha is a dish that adapts and shines in any setting.

Let’s dive into how you can master this Cuban classic right in your own kitchen.

Ingredients and Preparation

Here’s everything you’ll need to bring authentic Cuban flavor to your table.

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon ground cumin
• ½ teaspoon onion powder
• 1 tablespoon olive oil (for cooking)

For the Mojo Marinade (makes extra for serving):

• 4 cloves garlic, finely minced
• ¼ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lime juice
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon salt (adjust to taste)

Optional for Serving:

• White rice
• Black beans
• Grilled vegetables or a side salad
• Lime wedges
• Fresh chopped parsley or cilantro for garnish

Preparation Steps:

1. Make the Mojo Marinade:
   In a medium bowl, whisk together minced garlic, orange juice, lime juice, olive oil, oregano, cumin, and salt. This zesty marinade adds a burst of citrus and herbaceous warmth to the chicken. Set aside about 2 tablespoons if you wish to drizzle it over the cooked chicken later.
2. Prep the Chicken:
   Place each chicken breast between two sheets of parchment or plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even thickness (about ½ inch). This helps them cook evenly and absorb more flavor.
3. Marinate the Chicken:
   Place the flattened chicken breasts in a shallow dish or resealable bag. Pour the mojo marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 30 minutes, up to 2 hours. Do not marinate overnight, as the citrus acids can start breaking down the meat texture.

Step-by-Step Instructions

Let’s walk through the cooking process to ensure perfect results every time.

1. Remove and Dry the Chicken:
   Take the marinated chicken out of the fridge and let it sit at room temperature for about 10 minutes. Remove excess marinade and pat dry with paper towels. Drying the chicken ensures a better sear when it hits the pan.
2. Season Before Cooking:
   Sprinkle both sides of the chicken breasts with salt, pepper, cumin, and onion powder. This seasoning adds a final layer of flavor that enhances the mojo without overpowering it.
3. Preheat Your Pan:
   Heat 1 tablespoon olive oil in a large skillet or griddle over medium-high heat. Allow the pan to get hot—but not smoking—so the chicken will sear and not steam.
4. Cook the Chicken:
   Place the chicken breasts onto the hot surface. Cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should read 165°F/74°C). Avoid overcrowding the pan; cook in batches if necessary.
5. Rest the Chicken:
   Transfer the cooked chicken to a plate and cover loosely with foil. Let it rest for 5 minutes. This allows juices to redistribute and keeps the meat moist.
6. Optional Mojo Drizzle:
   Re-whisk the reserved mojo and lightly drizzle over the plated chicken for an extra kick of flavor just before serving.

Beginner Tips and Notes

Here are a few pointers to make sure your dish turns out beautifully every time:

• Do not skip pounding the chicken: This step ensures that the chicken cooks evenly and stays juicy inside.
• Avoid over-marinating: Acidic ingredients like lime and orange juice can break down chicken too much if left too long. Stick to the 30-minute to 2-hour window.
• Dry your chicken before searing: Moisture prevents browning. A quick blot with paper towels is crucial for that nice golden crust.
• Use a cast-iron skillet if possible: It retains heat well and provides an excellent surface for searing.
• Don’t move the chicken around in the pan: Let it sit undisturbed to build that beautiful crust. Flip only once.
• Resting is key: Skipping the resting phase can cause juices to escape, resulting in dry chicken.

Print

Serving Suggestions

Pollo a la Plancha is incredibly versatile. Here are a few delicious ways to round out the meal:

Traditional Cuban-Style Plate:

• Steamed white rice
• Seasoned black beans (add garlic, cumin, and bay leaf for extra flavor)
• Fried plantains or yuca
• Sliced avocado or a fresh tomato salad

Modern Fusion Plate:

• Cilantro-lime quinoa or brown rice
• Grilled or sautéed seasonal vegetables (zucchini, bell peppers, asparagus)
• Topped with a dollop of garlic aioli or chimichurri for a fresh twist

Light Lunch Option:

• Sliced Pollo a la Plancha in a salad with romaine, cherry tomatoes, red onion, cucumber, and citrus vinaigrette
• Stuffed into pita or flatbread with slaw, yogurt sauce, and herbs
• Cold leftovers sliced thin for sandwiches or wraps

Family-Style or Party Platter:

• Serve sliced on a wooden board with small ramekins of sauces: extra mojo, salsa verde, spicy mayo
• Add tortillas or arepas on the side for a DIY chicken taco spread

This chicken is also great for meal prep—store extra cooked breasts in an airtight container in the fridge for up to 4 days. Use throughout the week in tacos, sandwiches, or over rice bowls.

Final Thought

Pollo a la Plancha is proof that you don’t need a long ingredient list or complicated methods to achieve incredible flavor. This dish strikes the perfect balance between ease and elegance—whether it’s served on a weekday dinner table or showcased in a special gathering. Its Cuban roots give it a soulful authenticity, while the citrus-garlic mojo marinade elevates it to crave-worthy status.

Make it once, and it might just become a staple in your kitchen. The simplicity of preparation, combined with bold taste and flexibility in serving, makes Pollo a la Plancha an all-around winner. Try it with your favorite sides, experiment with sauces, or even slice it over a salad—it always delivers.

Let this sizzling, golden-seared chicken become your gateway to mastering more dishes in the vibrant world of Cuban cooking.