Description
Pollo a la Plancha brings simple grilled chicken to your table with Latin American flair. Tender chicken breasts seasoned with garlic and lime create a quick, flavorful dinner that makes weeknight cooking a breeze.
Ingredients
Scale
Main Protein:
- 1 chicken breasts
Supporting Seasonings:
- 1 tsp achiote oil
- ½ tsp sazón
- ¼ tsp oregano
- ¼ tsp black pepper
- ¼–½ tsp salt
Liquid and Fat Ingredients:
- 1 tablespoon naranja agria
- ½ lime juice
- ½ lemon juice
- 1 tablespoon olive oil
- 2 tablespoons sofrito
Instructions
- Transfer your chicken breast into a spacious mixing bowl, ensuring each slice is separated and ready for seasoning.
- Pour 2 tablespoons of sofrito directly over the chicken, followed by 1 tablespoon of naranja agria or the combined juice of ½ lime and ½ lemon.
- Sprinkle 1 teaspoon of achiote oil, ¼ teaspoon of oregano, ¼ teaspoon of black pepper, and ¼-½ teaspoon of salt across the meat.
- Use your hands to massage the marinade thoroughly, coating every single chicken slice evenly and completely.
- Seal the bowl with plastic wrap and refrigerate for a minimum of 15 minutes or up to 48 hours for deeper flavor penetration.
- Heat a skillet to 375°F with 1 tablespoon of olive oil, ensuring the surface is hot and lightly shimmering.
- Carefully place chicken slices into the pan, allowing each piece to sear for exactly 4 minutes without overcrowding.
- Flip the chicken and cook an additional 4 minutes until the exterior develops a beautiful golden-brown char and internal temperature reaches 165°F.
- Remove chicken from heat and let rest for 2 minutes to redistribute internal juices before serving.
Notes
- Marinate the chicken for at least 30 minutes to let the flavors deeply penetrate the meat, enhancing its taste and tenderness.
- Use a cast-iron skillet or heavy griddle to achieve those perfect, crispy charred edges that make this dish so delicious.
- For a lighter version, swap chicken breasts with skinless, boneless chicken thighs, which stay more moist and flavorful during cooking.
- If avoiding citrus, replace naranja agria with white vinegar or apple cider vinegar to maintain the tangy marinade profile.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 75 mg