How long should I marinate the chicken for Pollo a la Plancha?

The chicken should be marinated for at least 20 minutes, but for the best results, marinate for up to 2 hours. Since the chicken breasts are thin, a shorter marination time will still provide a flavorful and juicy result. Avoid marinating for too long, as the citrus in the mojo marinade can start to break down the chicken, resulting in a mushy texture.

Can I use bone-in chicken for this recipe?

While this recipe is designed for boneless, skinless chicken breasts, you can use bone-in chicken if preferred. However, bone-in chicken will require longer cooking time. Be sure to adjust the cooking time to ensure the chicken is fully cooked through.

What other sides can I serve with Cuban Pollo a la Plancha?

Cuban Pollo a la Plancha pairs wonderfully with a variety of sides. Some great options include: Moros y Cristianos (Cuban black beans and rice) Tostones (fried green plantains) Sweet plantains (platanos maduros) Avocado slices with lime These sides enhance the overall Cuban experience, offering a balance of flavors and textures.

How can I store leftovers?

If you have leftover Cuban Pollo a la Plancha, store the chicken in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked chicken for up to 3 months. To reheat, simply warm it in a skillet over medium heat until it reaches the desired temperature.

The Best Cuban Pollo a la Plancha: 5-Minute Juicy Chicken Recipe

Name: Cuban Pollo a la Plancha
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Cuban
Ingredients: 4 boneless, skinless chicken breasts; 1/3 cup mojo marinade (or store-bought); 2 teaspoons homemade sazon completa; 2-3 tablespoons neutral oil or unsalted butter; Sliced white or yellow onion (optional)

Description

Cuban Pollo a la Plancha is a juicy, tender chicken breast recipe marinated in a zesty citrus-garlic mojo marinade and cooked until golden brown. It’s a quick, flavorful dish that brings authentic Cuban flavors to your table. Whether paired with classic Cuban sides like rice, beans, or plantains, this easy recipe will quickly become a favorite for any occasion.

Ingredients

Scale

4 boneless, skinless chicken breasts
1/3 cup mojo marinade (or store-bought)
2 teaspoons homemade sazon completa
2-3 tablespoons neutral oil or unsalted butter
Sliced white or yellow onion (optional)

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Instructions

Place chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken until it’s 1/4-inch thin.
In a shallow dish, add the chicken and pour the mojo marinade over it. Sprinkle the sazon completa seasoning on both sides. Let the chicken marinate for 20 minutes at room temperature.
Heat oil or butter in a griddle, grill pan, or large skillet over medium heat. Once the oil is hot, remove the chicken from the marinade, shaking off any excess.
Cook the chicken breasts for 2-3 minutes per side, or until golden brown and cooked through.
Serve with your choice of sides like rice, black beans, and plantains.

Notes

Don’t skip the pounding step—this ensures the chicken cooks evenly and remains tender.
You can marinate the chicken for up to 2 hours, but don’t go longer as the citrus in the marinade can break down the chicken.
If you prefer, top the cooked chicken with sautéed onions or fresh cilantro for extra flavor.
To store leftovers, keep the chicken in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilling/Griddling
Cuisine: Cuban

Nutrition

Serving Size: 1 chicken breast
Calories: 178 kcal
Sugar: 8g
Sodium: 780mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 10g
Fiber: 0g
Protein: 26g
Cholesterol: 72mg