Plats Principaux

Cuban-Style Pollo a la Plancha (Marinated and Griddled Chicken)

These Cuban-style chicken cutlets are marinated with citrus juices and spices. Sautéed onions top them off, and it all comes together quickly and easily.

Cuban-Style Pollo a la Plancha (Marinated and Griddled Chicken)
Portions 4
Difficulté Moyen

Ingrédients

Instructions

  1. 1

    Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 2 teaspoons kosher salt until well blended. (Alternatively, to make with a mortar and pestle, pound the garlic with the salt to form a paste, then mix in the rest of the ingredients. Alternatively, finely grate or mince the garlic and stir together with the remaining ingredients in a small bowl.)

  2. 2

    If using chicken breast halves, cut into cutlets following our instructions here , pounding to an even thickness of about 1/4 inch. (If desired, you can butterfly the breast halves by not fully cutting all the way through, so that they open like a book; butterflied breasts also need to be pounded to an even thickness.)

  3. 3

    Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.

  4. 4

    Remove the chicken breasts from the marinade and wipe off any excess. In a stainless steel skillet, heat oil over medium-high heat until shimmering. Working in batches, if necessary, to prevent crowding the pan, add the chicken cutlets and cook until golden brown on each side, 2 to 3 minutes per side. Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if the pan gets too dry.

  5. 5

    In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the pan threaten to burn.

  6. 6

    Arrange cutlets on serving plates and top with browned onions. Serve with black beans and rice and garnish with cilantro leaves and lime wedges.

  7. 7

    The marinade can be blended in advance and refrigerated for up to 5 hours before using. However, it is best not to marinate the chicken for much longer than the recommended 30 minutes.