Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)

Ingredients

• 4boneless, skinless chicken breasts
• 80 ml (⅓ cup)mojo marinade (or use shop-bought)
• 2 teaspoonshomemade sazon completa
• 30–45 ml (2–3 tablespoons)neutral oil (or unsalted butter for frying)
• Optionalsliced sautéed onions

Instructions

1. 1

   Flatten the chicken

   Put the chicken breasts between two pieces of cling film on a chopping board. Use a meat mallet or rolling pin to pound them gently until about 6 mm (¼ inch) thick.

2. 2

   Marinate the chicken

   Place the chicken in a shallow dish. Pour over the mojo marinade and season both sides with the sazon completa. Leave to marinate at room temperature for 20 minutes.

3. 3

   Heat the pan

   Heat the oil in a griddle, griddle pan or large frying pan over a medium heat. Cook the chicken in batches: lift each breast from the marinade, shake off excess, then place it in the pan.

4. 4

   Cook and soften

   Cook the chicken for 2–3 minutes on each side, until golden brown. If using onions, sauté the sliced onions in the same pan for a few minutes, until soft.

5. 5

   Serve the chicken

   Serve with white rice, black beans and/or sweet plantains.

What is pollo a la plancha?

Pollo a la plancha means chicken cooked on a hot flat cooking surface, a simple style found across Spanish-speaking cuisines. This Cuban version brings citrusy mojo marinade and sazon completa to thin chicken breasts, then pairs them with sautéed onions.

The thin cut is central to the method: it lets the chicken cook quickly while developing a browned exterior. The short marinade adds flavour without making this an all-day preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 178 calories, 26g protein, 10g carbs, 3g fat.

The chicken provides most of the protein, while the mojo marinade contributes flavour and some of the carbohydrate. The oil or butter supplies most of the fat; serving this with rice, beans or plantains adds more carbohydrates. For a balanced plate, pair the chicken with a modest portion of rice and black beans, plus vegetables if you like.

Why flatten the chicken?

Even thickness: gently pounding the breasts to about 6 mm helps them cook at a similar rate from edge to centre. Use moderate pressure so the meat does not tear or become ragged.

Easy handling: placing the chicken between cling film helps contain splashes while you flatten it. Keep the pieces intact so they are easy to turn in the pan.

The marinade and seasoning

Mojo: the citrus-based marinade gives the chicken its bright, savoury flavour. Shake off excess before cooking so the meat can brown rather than sit in a pool of marinade.

Sazon completa: seasoning both sides distributes its flavour across the thin breasts. The recipe calls for homemade seasoning, but does not specify its ingredients.

Getting a golden finish

Pan heat: use medium heat and allow the griddle, griddle pan or frying pan to warm before adding the chicken. The specified oil can be replaced with unsalted butter for frying.

Work in batches: leave space around each breast so it can brown. Cook for 2–3 minutes per side, looking for a golden surface.

When is it done?

Timing: the method gives 2–3 minutes per side for the thinly pounded chicken. The exact time can vary with the pan and the thickness of the pieces.

Doneness: check the thickest part of a breast before serving; it should be cooked through. Avoid leaving the thin pieces in the pan longer than needed, as they can dry out.

Serving ideas

Classic sides: serve the chicken with white rice, black beans and/or sweet plantains, as suggested in the recipe. These can be served together or chosen to suit the meal.

Onions: sauté them in the same pan after the chicken, where they will soften in the remaining cooking fat. Spoon them over the chicken when serving.

Recipe notes & tips

• Pound the breasts evenly so thinner edges do not finish far ahead of the middle.
• Shake excess marinade from each piece before it goes into the pan.
• Cook in batches rather than crowding the pan.
• Use tongs or a spatula to turn the chicken gently after the first side has browned.
• Sauté the onions in the same pan for a few minutes until soft.
• Prepare the rice, beans or plantains while the chicken marinates.

Variations

• Use butter: swap the neutral oil for unsalted butter when frying.
• Add the onions: sauté sliced onions in the pan and serve them over the chicken.
• Choose a side: serve with white rice, black beans or sweet plantains, or combine them.
• Use shop-bought mojo: use a prepared marinade in place of homemade mojo.
• Cook in batches: use a griddle, griddle pan or large frying pan, depending on what you have.

Common mistakes to avoid

• Uneven thickness: pound the breasts to about 6 mm so they cook more evenly.
• Skipping the marinade: leave the seasoned chicken for the full 20 minutes at room temperature.
• Wet panfuls: shake off excess marinade before adding each breast so it can brown.
• Crowding the pan: cook in batches to give the chicken room on the cooking surface.
• Overcooking: start checking after 2 minutes per side, as the thin breasts cook quickly.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat gently in a frying pan until hot throughout; add a small splash of water if needed to keep it from drying out.

Frequently asked questions