Authentic Cuban Pollo a la Plancha: The Best Grilled Citrus Chicken Recipe

Welcome to the heart of Cuban cuisine with this incredible recipe for Cuban Pollo a la Plancha! This classic dish brings together tender chicken, marinated in a vibrant blend of fresh citrus juices and aromatic spices, then perfectly grilled or pan-fried to achieve that delectable golden-brown char. Crowned with sweet, buttery caramelized onions, it’s a meal that promises to transport your taste buds straight to the streets of Havana.

Pollo a la Plancha, which literally translates to “chicken on the griddle” or “chicken on the plate,” is a beloved staple in Cuban households and restaurants alike. Its simplicity belies an explosion of flavor, making it a favorite for both weeknight dinners and special occasions. This recipe is designed to be straightforward yet deeply satisfying, ensuring you get that authentic taste every time. I absolutely love serving this flavorful grilled chicken with a side of fluffy white rice and Cuban black beans for a complete and traditional meal.

What is Pollo a la Plancha?

Pollo a la Plancha is a quintessential Cuban dish, celebrated for its robust flavors and simple preparation. At its core, it features thinly sliced chicken, traditionally boneless and skinless, that is marinated and then cooked on a “plancha” – a flat-top griddle or a cast-iron skillet. The magic of this dish lies in the marinade, a powerful concoction of sour orange (or a mix of orange and lime), garlic, cumin, oregano, and sometimes Sazón seasoning.

The citrus in the marinade not only infuses the chicken with a bright, tangy flavor but also helps tenderize the meat. Once marinated, the chicken is quickly cooked over high heat, creating a beautiful sear while keeping the interior juicy. The dish is then elevated with a generous topping of onions, cooked in the same pan, which soften and caramelize, absorbing all the savory pan drippings. The combination of succulent chicken, aromatic spices, and sweet onions creates a harmonious and unforgettable culinary experience that truly represents the soul of Cuban home cooking.

Why You’ll Love This Recipe

• Explosion of Flavor: The citrus-spice marinade penetrates every fiber of the chicken, delivering an incredibly bright, tangy, and savory taste.
• Quick & Easy: With minimal prep and a speedy cooking time of just minutes per side, this dish is perfect for busy weeknights when you crave something homemade and delicious.
• Healthy & Wholesome: Lean chicken breasts, fresh citrus, and vibrant spices make this a nutritious meal that doesn’t compromise on taste.
• Customizable: While traditional, you can easily adjust the spice levels to your preference, making it perfect for the whole family.
• Versatile Serving: It pairs beautifully with classic Cuban sides like white rice and black beans, but also shines alongside a simple salad or roasted vegetables.
• Authentic Cuban Taste: This recipe captures the true essence of Cuban home cooking, bringing a taste of the Caribbean to your kitchen.

Ingredient Notes and Substitutions

For precise ingredient quantities and comprehensive instructions, please refer to the detailed recipe card below.

Chicken: For this recipe, boneless, skinless chicken breasts are my preferred choice. Their lean nature and ability to cook quickly make them ideal for the “a la plancha” style. However, this robust marinade works equally well with boneless, skinless chicken thighs. If using breasts, consider pounding them slightly thinner to ensure even and rapid cooking, which is key to keeping them juicy.

Onions: Both yellow and white onions will work wonderfully for this dish. Yellow onions tend to be sweeter and caramelize beautifully, offering a rich, mellow flavor. White onions provide a slightly sharper, more pungent flavor when raw but sweeten up considerably when cooked. Slice them thinly to ensure they soften and caramelize evenly.

Spices: The spice blend is the heart and soul of this Cuban marinade. I highly recommend sticking to the precise measurements and using all the listed spices – granulated garlic, cumin, oregano, and Sazón – for the most authentic and flavorful results. Each spice plays a crucial role:

• Granulated Garlic: Provides a deep, concentrated garlic flavor that permeates the chicken.
• Cumin: A cornerstone of Cuban cuisine, offering an earthy, warm aroma.
• Oregano: Adds a classic herbaceous note that complements the citrus.
• Sazón: This is a popular Latin American seasoning blend, often containing coriander, annatto (for color), cumin, and garlic powder. It imparts a distinctive savory flavor and a beautiful golden hue to the chicken. If you can’t find Sazón, you can substitute with a mix of extra cumin, coriander, and a pinch of turmeric or paprika for color, along with a dash more salt.

Please do not omit any of these spices, as they collectively create the signature Cuban flavor profile.

Orange and Lime: Freshly squeezed orange and lime juices are absolutely essential for the best possible flavor. Bottled juices simply won’t deliver the same bright, tangy, and aromatic notes. The acidity from these citrus fruits not only infuses the chicken with zesty flavor but also acts as a natural tenderizer, ensuring your pollo a la plancha is incredibly succulent.

Oil: A neutral oil with a high smoke point, such as vegetable oil, canola oil, or avocado oil, is best for grilling or pan-frying the chicken and caramelizing the onions. This ensures a good sear without burning.

Top Tips for Cuban Pollo a la Plancha Perfection

Achieving perfectly tender and flavorful Pollo a la Plancha is easy with these expert tips:

• Do Not Overcook the Chicken: This is perhaps the most crucial tip! Thinly sliced chicken breasts cook very quickly. Overcooking will result in dry, tough chicken. For boneless, thinly sliced chicken breasts, typically cook for only 2-3 minutes per side on high heat. The internal temperature should reach 165°F (74°C).
• Season During Cooking: While the marinade is incredibly flavorful, adding a pinch of salt and fresh cracked pepper to the chicken as it cooks on each side will enhance its natural taste and create a more balanced flavor profile.
• Use Fresh Citrus: As mentioned in the ingredient notes, always opt for freshly squeezed orange and lime juice. The bright, acidic notes are incomparable to bottled versions and are fundamental to the authentic taste of this dish.
• Thin Slicing is Key: Ensure your chicken breasts are uniformly thinly sliced. This promotes quick and even cooking, allowing the chicken to cook through before it has a chance to dry out. You can buy pre-sliced cutlets or pound thicker breasts between two pieces of plastic wrap until about ¼ to ½ inch thick.
• Hot Skillet/Grill: Heat your skillet or grill to a medium-high temperature before adding the chicken. A hot surface is essential for achieving a good sear and that desirable golden-brown crust without overcooking the interior.
• Don’t Crowd the Pan: Cook the chicken in batches if necessary. Crowding the pan will lower the temperature, steam the chicken instead of searing it, and prevent it from getting that beautiful golden exterior.
• Rest the Chicken: Once cooked, allow the chicken to rest for a few minutes before slicing or serving. This allows the juices to redistribute, ensuring maximum tenderness and flavor.

Serving Suggestions

Pollo a la Plancha is a remarkably versatile dish that pairs well with a variety of sides. To experience an authentic Cuban meal, I highly recommend these classic accompaniments:

• White Rice: Fluffy, perfectly cooked white rice is the ultimate canvas for soaking up all the delicious juices and flavors of the chicken and onions.
• Cuban Black Beans: A staple in Cuban cuisine, these savory, slow-cooked beans add depth, protein, and a rich, earthy contrast to the citrusy chicken.
• Sweet Plantains (Maduros): Fried until golden and caramelized, sweet plantains offer a wonderful natural sweetness that balances the savory and tangy notes of the main dish.
• Fried Green Plantains (Tostones): For a savory, crunchy alternative, serve with twice-fried tostones, often dipped in a garlic mojo sauce.
• Yuca con Mojo: Boiled or fried yuca (cassava) topped with a garlicky mojo sauce is another traditional and delicious side that adds substance and flavor.
• Fresh Salad: A simple side salad with a light vinaigrette can provide a refreshing crunch and cut through the richness of the meal.
• Avocado Slices: Creamy avocado adds a cooling element and healthy fats.

Don’t forget a final squeeze of fresh lime juice over the finished dish just before serving to brighten all the flavors!

Storage and Reheating

If you happen to have any delicious leftovers, proper storage and reheating will ensure they remain enjoyable:

• Storage: Allow the cooked pollo a la plancha and caramelized onions to cool completely to room temperature. Transfer them to an airtight container. They can be safely stored in the refrigerator for up to 3 days.
• Freezing: While possible, freezing cooked chicken can sometimes alter its texture. If you choose to freeze, store in an airtight, freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
• Reheating in the Microwave: For a quick reheat, place the chicken and onions on a microwave-safe plate, cover loosely, and microwave on medium power in 30-60 second intervals until heated through. Be careful not to overheat, which can dry out the chicken.
• Reheating on the Stovetop: For best results and to retain moisture, reheat in a skillet over medium-low heat. Add a splash of chicken broth or water to prevent drying. Cover the skillet and cook for a few minutes, flipping the chicken once, until it is warmed through. This method helps maintain tenderness and often revives the caramelized onions.
• Reheating in the Oven: Preheat your oven to 300°F (150°C). Place the chicken and onions in an oven-safe dish, add a tablespoon or two of broth or water, and cover with foil. Heat for 10-15 minutes, or until warmed through. This is a great method for larger batches.

Tried This Recipe?

I would absolutely love to hear about your experience! Please leave a review and let me know how your Cuban Pollo a la Plancha turned out. Your feedback is invaluable and greatly appreciated ❤️

Frequently Asked Questions (FAQs)

We hope you enjoy this delightful journey into Cuban flavors with our Authentic Pollo a la Plancha recipe. It’s a testament to how simple ingredients, when combined with care, can create a meal that is both profoundly satisfying and incredibly memorable. Don’t hesitate to share your culinary creations with us!