Pollo a la Plancha is a beloved Cuban classic featuring tenderized chicken breasts marinated in citrus juices, garlic, and spices—then seared to golden perfection and topped with sautéed onions. Quick to make in just 20 minutes, this flavorful dish is perfect for weeknights and pairs beautifully with rice, beans, and plantains for a complete Latin-inspired meal.

Full Recipe:

Ingredients

2 boneless skinless chicken breasts (sliced lengthwise into cutlets)
1/4 cup orange juice
1/4 cup lime juice
3 garlic cloves, minced
1.5 tablespoons Sazon completa
1 teaspoon dried oregano (or 1 tablespoon fresh)
1/2 teaspoon cumin
4 tablespoons olive oil, divided
1 onion, sliced
Fresh cilantro, for garnish

Directions

Tenderize chicken: Place chicken cutlets in a zip-top bag one at a time and pound to 1/4-inch thickness.
Marinate: In a bowl, mix orange juice, lime juice, garlic, Sazon completa, oregano, cumin, and 2 tablespoons of olive oil. Pour marinade over the chicken in a shallow dish and let sit for at least 30 minutes.
Cook chicken: Heat remaining 2 tablespoons of oil in a skillet over medium-high heat. Cook chicken cutlets for about 3–4 minutes per side or until internal temperature reaches 165°F.
Sauté onions: In the same skillet, sauté sliced onion until softened and lightly browned.
Serve: Top chicken with sautéed onions and garnish with chopped cilantro. Serve with rice, black beans, and fried plantains (maduros or tostones).

Nutrients (Per serving, approx. 4 servings)

Calories: 242
Total Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 13g
Cholesterol: 51mg
Sodium: 47mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Protein: 19g

A Glimpse into Cuban Home Cooking

Pollo a la Plancha is a true reflection of everyday Cuban cuisine—flavorful, economical, and made with love. It’s the kind of dish you’d find served at a family table in Havana or Miami, nestled next to a scoop of fluffy white rice, creamy black beans, and a few sweet maduros (fried plantains). The balance of citrus and garlic, the comforting seared meat, and the rustic sautéed onions come together to showcase the beauty of Cuban home cooking: simple ingredients elevated by technique and tradition.

In Cuban households, marinating meats is more than just a step in a recipe—it’s a ritual. The use of citrus juice, especially orange and lime, isn’t just for flavor; it also helps tenderize the meat. This adds an extra layer of succulence to the chicken and ensures that it’s as juicy as it is flavorful. The marinade is rounded out with garlic, which infuses the meat with rich, aromatic depth, and Cuban spice blends that bring warmth without overpowering the dish.

Why This Recipe Works So Well

One of the key strengths of Pollo a la Plancha is its versatility and ease. By slicing and pounding the chicken into thin cutlets, you reduce the cooking time significantly. This not only makes the dish faster to prepare but also ensures even cooking and better searing, which contributes to the mouthwatering crust that forms during cooking.

The marinade is quick but effective—just 30 minutes is enough to impart flavor, though you can marinate longer for deeper intensity. Once it hits the hot skillet, the sugars in the citrus help caramelize the chicken’s surface, while the oil ensures crisp edges and a golden hue. The result is a protein-rich, satisfying meal that feels indulgent but is actually quite healthy and nutrient-balanced.

Perfect for Weeknight Dinners

If you’re looking for a fast and flavorful dish that doesn’t rely on processed ingredients or complex cooking methods, Pollo a la Plancha is a dream come true. It’s approachable for beginner cooks and rewarding for seasoned home chefs. The short cooking time and straightforward steps make it one of those meals you can turn to on a busy weeknight when you’re short on time but still want something homemade and delicious.

It also scales well, which means you can double the recipe to feed a crowd or store leftovers for later. The cooked chicken holds up well in the refrigerator and makes a fantastic filling for wraps, salads, or Cuban sandwiches the next day.

Serving Ideas and Traditional Pairings

Traditionally, Pollo a la Plancha is served with arroz blanco (white rice), frijoles negros (black beans), and plátanos maduros (ripe fried plantains) or tostones (savory fried green plantains). These sides complement the chicken beautifully, both in flavor and texture. The rice soaks up the citrusy juices and sautéed onions, while the beans add creaminess and plantains offer either sweetness or crispness, depending on how they’re prepared.

To elevate your presentation, you can serve it with a sprinkle of freshly chopped cilantro and lime wedges on the side. For a lighter meal, try pairing it with a fresh avocado salad or sautéed greens. It’s also delicious served over a bed of mixed greens for a vibrant chicken salad.

A Nutritious and Well-Balanced Meal

Pollo a la Plancha is not just flavorful—it’s a well-rounded and healthy option for those looking to eat clean without sacrificing taste. With approximately 242 calories per serving, it’s moderate in fat and rich in lean protein. The olive oil used in cooking provides heart-healthy unsaturated fats, while the citrus marinade brings antioxidants and vitamin C to the plate.

The garlic and onions add not only robust flavor but also health benefits, including anti-inflammatory properties and digestive support. Paired with high-fiber sides like beans or brown rice, this meal becomes even more nourishing and supportive of a balanced diet.

An Ideal Meal for Meal Prep

Thanks to its simplicity, quick cooking time, and excellent storage life, Pollo a la Plancha is a top-tier meal prep option. You can easily prepare a large batch of chicken cutlets and sautéed onions, then store them in meal prep containers with your choice of sides. They reheat beautifully in the microwave or a hot skillet and retain their flavor and tenderness throughout the week.

You can also slice the cooked chicken and use it in various ways: stuffed into burritos, layered in quesadillas, added to grain bowls, or tossed in a fresh citrus salad. Its Cuban seasoning profile pairs well with Latin American, Caribbean, and even Mediterranean sides.

Cultural Significance and Comfort Food Appeal

In many Cuban-American households, Pollo a la Plancha is a comfort food tied to childhood memories, family dinners, and everyday nourishment. It’s a dish that connects generations, handed down through recipes scribbled on notepads or passed by word of mouth. Whether served as a weeknight staple or part of a larger family gathering, it carries with it the warmth and richness of Cuban culture.

Its appeal stretches beyond Cuba too. Variations of a la plancha cooking can be found throughout Latin America and Spain, where meats and seafood are seared on flat grills or skillets for fast, flavorful meals. Pollo a la Plancha fits right into this broader culinary tradition, standing out for its zesty marinade and the classic onion topping that gives it unmistakable Cuban character.

Conclusion

Pollo a la Plancha is a vibrant, fast, and flavorful dish that embodies the essence of Cuban cooking—simple ingredients, bold seasoning, and family-centered tradition. Its quick preparation and bold flavors make it a winner for busy weeknights, and its nutritious profile ensures you’re eating well without compromising on taste. Whether served with traditional sides or reimagined into new meals throughout the week, it offers a satisfying and endlessly versatile addition to any home cook’s repertoire.

From its tender citrus-marinated chicken to its golden sautéed onions and aromatic seasoning, this dish captures everything comforting and delicious about Latin cuisine. Add it to your weekly meal plan, and let its warm flavors and simplicity bring joy and tradition to your table.