The sizzle of chicken hitting a hot grill pan is music to my ears, especially when I’m whipping up pollo a la plancha. This simple yet mouthwatering dish has become a staple in my kitchen, transforming ordinary weeknight dinners into something special.
Pollo a la plancha, which translates to “grilled chicken on a flat top,” is a beloved staple in Latin American cuisine. Its beauty lies in its simplicity – tender chicken breasts kissed by fire, seasoned with a perfect blend of garlic, citrus, and herbs.
The key is to let the flavors meld for at least 30 minutes, though overnight is even better if you can plan ahead. The high heat creates a beautiful golden-brown crust, sealing in all those delicious juices.
It’s a combination that never fails to transport me to a sun-soaked beachside café, even on the dreariest of days.
Why I Love This Recipe?
- I discovered this recipe during a particularly hectic week, and it’s been my go-to ever since for quick, delicious meals.
- The marinade is incredibly versatile – I’ve used it on everything from shrimp to vegetables with amazing results.
- It’s become my secret weapon for impressing guests without spending hours in the kitchen.
- I’ve found it’s a great way to get my kids excited about eating chicken – they love the crispy exterior!
- Leftovers (if there are any) make fantastic salad toppers or sandwich fillings for lunch the next day.
Try These Flavorful Chicken Recipes For A New Twist
Pollo A La Plancha Recipe
Equipment
- Mixing Bowls
- Whisk
- Measuring Cups
- Baking sheet
- Parchment Paper
- Tongs
Ingredients
- 1 chicken breasts thinly sliced into pieces
- 1 tsp achiote oil or ½ tsp sazón
- ¼ tsp oregano
- ¼ tsp black pepper
- 1 tbsp naranja agria or ½ lime + ½ lemon juice
- ¼-½ tsp salt
- 1 tbsp olive oil
- 2 tbsp sofrito
Instructions
- Place thinly sliced chicken breasts in a bowl.
- Add sofrito, naranja agria (or lime and lemon juice), achiote oil, oregano, black pepper, and salt to the bowl.
- Mix the chicken and marinade until the chicken is well coated.
- Marinate the chicken in the refrigerator for a few minutes or up to 2 days.
- Heat a pan over medium-high heat with a little oil.
- Cook the chicken slices for about 4 minutes on each side, until charred and cooked through.
- Let the chicken rest for 2 minutes, then slice and serve hot. Enjoy!
Nutrition
What Goes Best With Pollo A La Plancha?
