Description
This Cuban Pollo a la Plancha features tender, thinly pounded chicken breasts marinated in a zesty mojo sauce, then quickly griddled to a golden brown for a juicy, flavorful meal that’s perfect with classic sides like rice and black beans.
Ingredients
Units
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/3 cup mojo marinade ((or use storebought))
- 2 teaspoons homemade sazon completa
- 2–3 tablespoons neutral oil (or unsalted butter for pan frying)
Optional
- Sliced sauteed onions (optional)
Instructions
- Prep the chicken: On a cutting board, place chicken between two pieces of plastic wrap. Using a meat mallet or rolling pin, slightly pound the chicken breasts until they’re 1/4-inch thin. Don’t skip this step! Pounding chicken breasts tenderizes the meat which helps it cook evenly and results in a juicier texture.
- Marinate: In a shallow dish, add the chicken breasts. Pour the mojo marinade and season with homemade sazon completa on both sides. Marinate at room temperature for 20 minutes.
- Heat the pan: In a griddle, grill pan, or large skillet, heat oil at medium heat. Working in batches, remove chicken breasts from the marinade, shaking off any excess, and place them on the pan.
- Cook the chicken: Cook them for 2-3 minutes per side until golden brown. Sauté the sliced onions (if using) for a few minutes in the same pan until soft.
- Serve: Serve with white rice, black beans, and/or sweet plantains. Enjoy!
