Name: Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: Cuban
Ingredients: 4 boneless, skinless chicken breasts (pounded to ½-inch thickness); 6 cloves garlic (minced or mashed into a paste); Juice of 2 limes (or sour orange juice, if available); 2 tbsp olive oil (plus more for cooking); 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp paprika (optional); Salt and pepper, to taste; Fresh parsley or cilantro, chopped (for garnish)

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Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) is a beloved Cuban-style grilled chicken dish, known for its juicy texture, citrusy-garlicky flavor, and quick cooking time. Made by marinating chicken breasts in a zesty mix and cooking them on a hot griddle, it’s a no-fuss recipe that packs bold flavors in every bite. I love pairing it with rice, beans, and sweet plantains for a full Cuban-inspired meal.

Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (pounded to ½-inch thickness)

6 cloves garlic (minced or mashed into a paste)

Juice of 2 limes (or sour orange juice, if available)

2 tablespoon olive oil (plus more for cooking)

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon paprika (optional)

Salt and pepper, to taste

Fresh parsley or cilantro, chopped (for garnish)

Directions

Marinate the Chicken:

I mix garlic, lime juice, olive oil, cumin, oregano, paprika (if I want a smoky note), salt, and pepper in a bowl. Then I add the pounded chicken breasts and coat them well in the marinade. I let them sit for at least 30 minutes, but when I have more time, I marinate them for up to 4 hours in the fridge.

Cook the Chicken:

I heat a griddle or skillet over medium-high and brush it with a little oil. Then I lay the marinated chicken on the hot surface and cook it for 4–6 minutes per side until it’s golden and cooked through (internal temp: 165°F / 74°C). After cooking, I let it rest for 5 minutes so the juices settle before slicing.

Serve:

Right before serving, I garnish the chicken with chopped fresh parsley or cilantro and an extra squeeze of lime. I usually plate it with fluffy white rice, black beans, and sometimes yuca with mojo or plantains to round out the meal.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes of active time, plus at least 30 minutes for marinating. Total time depends on how long I let the chicken soak in the citrus-garlic marinade, but even a short marination delivers great flavor.

Variations

Mojo Drizzle: Sometimes I make a quick mojo sauce with garlic, olive oil, and sour orange (or a mix of lime and orange juice) to pour over the cooked chicken.

Spicy Kick: I’ll add a pinch of chili flakes or a dash of hot sauce to the marinade when I want some heat.

Herb Swap: If I’m out of cilantro, parsley works beautifully for garnish—or I skip it and go straight for the extra lime juice.

Grill Option: When it’s warm out, I toss these on the grill instead of using a griddle for added smokiness.

Thighs Instead: Boneless chicken thighs also work great and stay super juicy.

Storage/Reheating

I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or olive oil to keep it moist. It also reheats well in the microwave, but I prefer the skillet for better texture.

FAQs

How thin should I pound the chicken?

I aim for about ½ inch thickness. This helps the chicken cook evenly and quickly without drying out.

Can I marinate it overnight?

Yes, but I usually don’t go beyond 8 hours. The citrus in the marinade can start to "cook" the chicken if left too long, which might make it tough.

What can I use instead of sour orange juice?

I mix two parts lime juice with one part orange juice when I can’t find sour oranges—it’s a great substitute.

Can I freeze Pollo a la Plancha?

Yes! I freeze the cooked chicken in freezer-safe bags for up to 2 months. I thaw it overnight in the fridge and reheat in a skillet.

What sides go best with this dish?

I usually serve it with white rice and black beans, but Cuban yuca with mojo, tostones, or a fresh salad also make great pairings.

Conclusion

Cuban Pollo a la Plancha (Easy Griddled Chicken Breast) is my go-to when I want something flavorful, fast, and satisfying. The bright citrus, garlic, and spices transform simple chicken into something special. Whether I’m cooking for family or meal-prepping for the week, this dish always delivers.

📖 Recipe:

Cuban Pollo a la Plancha (Easy Griddled Chicken Breast)

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Author: Cheryl
Total Time: 52 minutes
Yield: 4 servings
Diet: Halal

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Description

Cuban Pollo a la Plancha is a quick and flavorful griddled chicken dish, marinated in a citrusy-garlicky mix and cooked to juicy perfection. A weeknight-friendly recipe packed with bold Cuban flavors.

Instructions

In a bowl, mix the garlic, lime juice, olive oil, cumin, oregano, paprika (if using), salt, and pepper to create the marinade.
Add the pounded chicken breasts to the marinade and coat them well. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
Heat a griddle or skillet over medium-high heat and brush with a little olive oil.
Cook the marinated chicken for 4–6 minutes per side, or until golden and fully cooked (internal temperature should reach 165°F / 74°C).
Remove from heat and let rest for 5 minutes before slicing.
Garnish with chopped parsley or cilantro and a squeeze of lime before serving.