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The Best Cuban Chicken (Pollo a la Plancha)

Authentic Cuban Pollo a la Plancha featuring thin-pounded chicken breasts marinated in a zesty garlic-citrus mojo and grilled to juicy perfection. Topped with savory sautéed onions and served with rice and beans.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Cuban
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Mojo Chicken Marinade
  • 4 large boneless, skinless chicken breasts pounded thin to 1/4 inch
  • 0.5 cup fresh lime juice
  • 0.25 cup fresh orange juice
  • 0.25 cup olive oil
  • 6-8 cloves garlic minced very finely
  • 1.5 tsp dried oregano
  • 1 tsp ground cumin
  • 1.5 tsp kosher salt
  • 0.75 tsp black pepper
Onion Topping & Serving
  • 1 large white onion sliced thin
  • 1 tbsp olive oil for sautéing
  • 1 pinch salt
  • 4 wedges lime for serving
  • 2 cups cooked white rice optional for serving

Equipment

  • Grill Pan or Cast Iron Skillet
  • Meat Mallet
  • Mixing bowls
  • Skillet for onions

Method
 

  1. Place chicken breasts between plastic wrap and pound thin with a meat mallet to roughly 1/4 inch thickness.
  2. In a bowl, whisk together lime juice, orange juice, 1/4 cup olive oil, minced garlic, oregano, cumin, salt, and pepper.
  3. Place chicken in a bag or dish and pour marinade over, coating completely. Refrigerate for 2 to 4 hours.
  4. While chicken rests out of the fridge for 20 minutes, heat 1 tbsp olive oil in a skillet. Sauté sliced onions with a pinch of salt until soft and lightly golden (8-10 mins). Set aside.
  5. Heat a grill pan over medium-high heat until very hot. Brush lightly with oil.
  6. Remove chicken from marinade (discard marinade) and grill for 3-5 minutes per side until nicely charred and cooked through (165°F internal).
  7. Let chicken rest for 5 minutes on a plate.
  8. Serve chicken topped generously with sautéed onions, alongside rice, beans, and fresh lime wedges.

Notes

Do not marinate longer than 8 hours or the acid will make the chicken texture mushy. Pounding thin is essential for quick cooking and tenderness.