Entree: Cuba – Central Culinary Region – Pollo a la plancha (Grilled griddle chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/3 cup (80 ml) sour orange juice (or 1/3 cup (80 ml) orange juice + 2 tbsp (30 ml) fresh lime juice as a substitute)
- 3 tbsp (45 ml) olive oil
- 4 garlic cloves, minced (about 0.42 oz (12 g))
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced (about 4 oz (115 g))
- 2 tbsp (30 ml) vegetable oil (for the griddle or skillet)
- Lime wedges for serving
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1/3 cup (80 ml) sour orange juice (or 1/3 cup (80 ml) orange juice + 2 tbsp (30 ml) fresh lime juice as a substitute)
- 3 tbsp (45 ml) olive oil
- 4 garlic cloves, minced (about 12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 small onion, thinly sliced (about 4 oz / 115 g)
- 2 tbsp (30 ml) vegetable oil (for the griddle or skillet)
- Lime wedges for serving
- Fresh cilantro leaves for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl, whisk together sour orange juice (or orange + lime substitute), olive oil, minced garlic, cumin, oregano, salt, and pepper to make the mojo marinade.
2. Score the chicken breasts lightly or pound to an even thickness (about 1/2 inch (1–1.5 cm)). Place the chicken in a shallow dish or resealable bag and pour the mojo over, turning to coat. Marinate in the refrigerator 30 minutes to 2 hours (avoid much longer to prevent texture changes).
3. Remove chicken from the refrigerator 15 minutes before cooking to take the chill off. Heat a plancha, cast-iron skillet, or heavy griddle over medium-high to high heat until very hot.
4. Add 2 tbsp (30 ml) vegetable oil to the hot surface and swirl to coat. Remove chicken from the marinade, letting excess drip off (reserve marinade).
5. Place chicken on the hot plancha and cook without moving 4–6 minutes, until a deep golden sear forms. Flip and cook 4–6 more minutes, until the internal temperature reaches 165°F (74°C) and juices run clear. If desired, add the reserved marinade to a small saucepan, bring to a boil for 1–2 minutes and spoon over the chicken.
6. While chicken rests 3–5 minutes, sauté the sliced onion quickly on the plancha or in the skillet until softened and lightly charred, about 3–4 minutes.
7. Serve the pollo a la plancha topped with the cooked onions, garnished with cilantro and lime wedges for squeezing.

1. In a bowl, whisk together sour orange juice (or orange + lime substitute), olive oil, minced garlic, cumin, oregano, salt, and pepper to make the mojo marinade.
2. Score the chicken breasts lightly or pound to an even thickness (about 1/2 inch / 1–1.5 cm). Place the chicken in a shallow dish or resealable bag and pour the mojo over, turning to coat. Marinate in the refrigerator 30 minutes to 2 hours (avoid much longer to prevent texture changes).
3. Remove chicken from the refrigerator 15 minutes before cooking to take the chill off. Heat a plancha, cast-iron skillet, or heavy griddle over medium-high to high heat until very hot.
4. Add 2 tbsp (30 ml) vegetable oil to the hot surface and swirl to coat. Remove chicken from the marinade, letting excess drip off (reserve marinade).
5. Place chicken on the hot plancha and cook without moving 4–6 minutes, until a deep golden sear forms. Flip and cook 4–6 more minutes, until the internal temperature reaches 165°F (74°C) and juices run clear. If desired, add the reserved marinade to a small saucepan, bring to a boil for 1–2 minutes and spoon over the chicken.
6. While chicken rests 3–5 minutes, sauté the sliced onion quickly on the plancha or in the skillet until softened and lightly charred, about 3–4 minutes.
7. Serve the pollo a la plancha topped with the cooked onions, garnished with cilantro and lime wedges for squeezing.