This Cuban Pollo a la Plancha (Grilled Chicken Breast) is more than just a quick weeknight dinner; it is a storied piece of my family’s history. Growing up, I spent countless afternoons in the kitchen watching my father—a professional chef in Cuba—master the art of the plancha. This authentic recipe is the very one he taught me, featuring thin-cut chicken breasts marinated in a vibrant blend of citrus and garlic, seared to golden-brown perfection, and topped with those signature savory sautéed onions.
I have loved the bright, zesty flavors of this dish since I was a child, and today I’m sharing his chef-secret techniques so you can bring the true taste of a Havana kitchen into your own home. This is a classic Cuban dish, much like it's red meat counterpart the bistec de palomilla and you'll see it in most Cuban restaurants.
What is pollo a la plancha?
Pollo a la plancha translates to chicken on the griddle. It's typically made of butterflied skinless, boneless chicken breast that is seasoned with salt, pepper and sazon completa. The chicken breast is then seared over a small amount of oil and topped with sautéed onions and garlic.
Cuban Chicken Recipe Ingredients
- Canola oil
- Sazon Completa
- Skinless boneless chicken breasts butterflied
- Lime
- Garlic
- Yellow onion
- Salt
How to make cuban chicken (bistec de pollo)
- Remove your chicken breast from its packaging and pat dry. Using a sharp knife, carefully butterfly chicken breast and season it with sazon completa on all sides.
- In a large frying pan, heat oil over medium-high heat and drop the chicken breast, one at a time. Cook the chicken for 3-4 minutes on each side.
- Remove the chicken breasts from the pan when they've cooked through and drop the heat to low.
- Add to the same pan the lime juice of one lime, all of the onions and garlic. Stir the onions constantly until they're translucent and cooked through.
- Pile the onions and minced garlic on top of the cooked chicken breasts and serve immediately.
What to serve with chicken a la plancha
This chicken breast dish is typically served with white rice or congri. It can also be served with fried sweet plaintains or tostones.
If you're going for a healthier or low carb option, it's great served over mixed greens and tomatoes. You can use cilantro lime garlic sauce as your dressing.
How to store pollo a la plancha
Storing Pollo a la Plancha (Cuban grilled chicken) requires care because the thin-cut breasts can dry out quickly. Since these cutlets are lean and pounded thin, they lose moisture faster than thicker cuts during storage and reheating.
Refrigeration
- The 2-Hour Rule: As with all poultry, refrigerate your chicken within 2 hours of cooking to prevent bacterial growth.
- Airtight is Key: Use a shallow, airtight container or a heavy-duty zip-top bag. Squeeze out as much air as possible to prevent the edges of the chicken from becoming "leathery."
- Shelf Life: It will stay fresh and safe to eat for 3 to 4 days.
- Pro-Tip: If you have leftover sautéed onions from the dish, store them in the same container as the chicken. The moisture from the onions will help keep the chicken from drying out.
Freezing
- Flash Freeze: If you’re meal prepping, wrap each individual cutlet in plastic wrap before placing them all in a freezer bag. This prevents them from sticking together and helps combat freezer burn.
- Duration: For best quality, consume within 2 to 3 months.
- Thawing: Thaw in the refrigerator overnight. Avoid thawing at room temperature to keep the meat juicy and safe.
How to Reheat (Without it Turning into Rubber)
The biggest mistake people make with Pollo a la Plancha is microwaving it on high for too long. Because the chicken is thin, it overcooks in seconds.
Air Fryer: If you want to bring back a little bit of that "sear," preheat to 350°F and heat for only 2–3 minutes. Spray lightly with olive oil first to replenish the fats.
Stovetop (Best Method): Place a skillet over medium-low heat with a splash of chicken broth, water, or a squeeze of lime. Add the chicken, cover with a lid to trap steam, and heat for only 1–2 minutes per side.
The Microwave "Steam" Hack: Place the chicken on a plate and cover it with a damp paper towel. Set the microwave to 50% power and heat in 30-second bursts. This prevents the proteins from tightening up and becoming chewy.
More recipes to try
Check out these other Cuban Recipes
Pollo a la Plancha (Cuban Chicken Recipe)
Ingredients
- 3 tablespoons Canola oil
- 2 tablespoons Sazon Completa
- 2 Skinless boneless chicken breasts butterflied
- 1 Lime
- 3 cloves Garlic peeled minced
- 1 Large yellow onion thinly sliced
- Salt to taste
Instructions
- Pat dry your butterflied chicken breast and season them with the sazon completa on all sides. About one tablespoon of seasoning per chicken breast.
- In a large frying pan, heat oil over medium-high heat and drop the chicken breast, one at a time. Cook the chicken for 3-4 minutes on each side.
- Remove the chicken breasts from the pan when they've cooked through and drop the heat to low.
- Add to the same pan the lime juice of one lime, all of the onions and garlic. Stir the onions constantly until they're translucent and cooked through.
- Pile the onions and minced garlic on top of the cooked chicken breasts and serve immediately.
Jen says
Amazing! This really hit the spot.