Pollo a la Plancha

Ingredients

• 4 largechicken cutlets
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)lime juice
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 1.25 ml (1/4 teaspoon)ground cumin
• 5 ml (1 teaspoon)sweet paprika
• 2.5 ml (1/2 teaspoon)oregano
• to tastesalt and pepper

Instructions

1. 1

   Flatten the chicken

   Place the chicken cutlets on a board between two sheets of plastic wrap. Gently flatten them with a meat mallet or rolling pin.

2. 2

   Mix the spices

   In a medium bowl, combine the garlic powder, onion powder, sweet paprika, cumin, oregano, freshly cracked pepper and a pinch of salt.

3. 3

   Add oil and lime

   Pour in the olive oil and lime juice, then mix. Leave to marinate for 10–15 minutes.

4. 4

   Coat the cutlets

   Add the chicken to the bowl and turn the pieces so they are coated on all sides.

5. 5

   Heat the pan

   Set a grill pan, griddle or skillet over medium-high heat and let it heat up.

6. 6

   Cook the chicken

   Lay the marinated cutlets on the hot cooking surface. Cook for about 3–4 minutes per side, until fully cooked and nicely browned.

7. 7

   Serve with sides

   Serve the chicken with chopped coriander or parsley for garnish and your preferred sides.

What is pollo a la plancha?

Pollo a la plancha means chicken cooked on a hot, flat cooking surface. It is a popular style of preparation across Latin American cuisines, where the simple technique lets the chicken’s seasoning shine.

This version uses lime, garlic, onion, paprika, cumin and oregano for a savoury, gently citrusy coating. Flattened cutlets cook quickly and evenly in a skillet or grill pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 263 calories, 36g protein, 2g carbs, 12g fat.

The chicken supplies most of the protein, while the olive oil provides most of the fat. The small amount of lime juice and spices contributes little carbohydrate; serve with vegetables and a suitable starch if you want a more balanced, filling plate.

The seasoning and marinade

Dry spices: garlic and onion powder, paprika, cumin and oregano spread flavour over the chicken without requiring fresh aromatics to soften in the pan.

Oil and lime: olive oil helps carry the spices and coat the cutlets, while lime juice brings a bright note. The recipe gives the mixture 10–15 minutes to marinate.

Flattening the cutlets

Even thickness: gently flattening the chicken helps the thinner and thicker parts finish cooking at roughly the same time. Use light, even strokes so the meat stays intact.

Easy handling: keep the chicken between plastic wrap while flattening to contain splashes and make the cutlets easier to move.

Getting a good sear

Hot surface: heat the pan over medium-high before adding the chicken. A properly heated pan helps the exterior brown rather than simply warm through.

Room to brown: if the cutlets do not fit without crowding, cook them in batches. Leave each piece undisturbed while it cooks on its first side, then turn it once.

How to tell it is done

Colour and timing: the method allows about 3–4 minutes per side, but the exact time depends on the cutlets’ thickness and the heat of the pan. Look for a nicely browned surface and chicken cooked through.

Temperature check: for a reliable doneness check, the thickest part should reach 74°C. Resting the cutlets briefly after cooking helps keep them juicy when sliced.

What to serve with it

Fresh sides: serve with chopped coriander or parsley, as suggested, and add a salad or cooked vegetables for freshness.

Heartier plates: rice, beans or potatoes make a more substantial accompaniment and work well with the citrus-spiced chicken.

Recipe notes & tips

• Flatten the cutlets to a fairly even thickness so they cook at a similar rate.
• Mix the oil and lime thoroughly with the spices before coating the chicken.
• Preheat the cooking surface before adding the cutlets.
• Cook in batches if needed to avoid crowding the pan.
• Use a thermometer to check the thickest part reaches 74°C.
• Garnish with chopped coriander or parsley just before serving.

Variations

• More citrus: Add a little extra lime juice to the marinade for a brighter flavour.
• Fresh garlic: Replace the garlic powder with finely grated fresh garlic, taking care not to let it scorch in the pan.
• Smoky paprika: Use smoked paprika in place of sweet paprika for a deeper, smoky note.
• Herb change: Swap the oregano for another dried herb such as thyme.
• Chilli heat: Add a pinch of chilli flakes to the spice mixture for a little warmth.

Common mistakes to avoid

• Uneven cutlets: Thick sections take longer to cook; flatten the chicken gently before seasoning.
• Cold pan: Chicken may not brown well on a cool surface; preheat the pan over medium-high heat first.
• Crowded pan: Too many pieces at once can prevent browning; cook in batches if necessary.
• Overcooking: Thin cutlets can dry out quickly; start checking them around the suggested 3–4 minutes per side.
• Guessing doneness: Browned surfaces do not guarantee the centre is cooked; check that the thickest part reaches 74°C.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot throughout, in a covered skillet over gentle heat or in the microwave; add a small splash of water if the chicken seems dry.

Frequently asked questions