If you’ve ever dreamed of your kitchen smelling like a sunny Havana street corner, this Cuban chicken recipe is the answer. I’m talking about Cuban Pollo a la Plancha—a juicy, pan-seared chicken breast marinated in bright citrus and garlic, kissed with homemade spices, and served with golden onions if you’re feelin’ fancy.
It’s bold, flavorful, and fast—aka everything you want when dinner’s gotta hit the table now but you’re still craving something soul-satisfying. Plus, the clean-up? Barely a blip on your evening radar.
Let’s dive into this sizzling magic, shall we?
Table of Contents
Why You’ll Love This Cuban Chicken
- Quick & easy: We’re talking 30 minutes tops, start to finish.
- Big flavor, minimal effort: The marinade does the heavy lifting while you sip your iced cafecito.
- Perfectly juicy: Pounding the chicken thin = quick, even cooking without drying it out.
- Weeknight win: This is the kind of meal that feels special, but fits into real-life schedules.
This recipe checks every box, whether you’re cooking for your picky kids, impressing a date, or just treating yourself (because yes, you deserve that).
Ingredients You’ll Need to Make Cuban Pollo a la Plancha
Let’s talk ingredients. This isn’t a grocery list that’ll leave you sweating in the international aisle. Everything is pantry-friendly and packed with oomph.
- Chicken breasts – Boneless, skinless, and pounded thin for fast, juicy cooking.
- Mojo marinade – A citrusy-garlicky Cuban classic that makes your taste buds do the cha-cha. (Homemade is amazing, but store-bought totally works.)
- Homemade sazon completa – My blend of coriander, annatto, cumin, garlic and onion powders, oregano, salt & pepper. It’s a flavor party.
- Neutral oil or butter – Or both. Mom swears by the combo.
- Sliced onions (optional but yum) – Lightly sautéed for that authentic Cuban street-vendor vibe.
Find all ingredient quantities and nutrition information in the recipe card.
How to Make Cuban Pollo a la Plancha in 3 Easy Steps
1. Pound & Prep
Place your chicken breasts between two pieces of plastic wrap and give them a gentle whack with a meat mallet (or rolling pin). You want them about ¼-inch thick. This keeps the meat juicy and helps it cook evenly.
Aneta’s Tip: Don’t skip the pounding—it’s the secret to that perfect restaurant-style tenderness.
2. Marinate the Magic
In a shallow dish, add your thin chicken breasts. Pour mojo marinade all over and sprinkle both sides generously with sazon completa. Let it hang out on the counter for 20 minutes. That’s enough time to unload the dishwasher or text your bestie.
3. Sear to Perfection
Heat your pan or griddle over medium heat with a bit of oil (or butter… or both). Working in batches, place the chicken in and cook for 2–3 minutes per side. You’re looking for that gorgeous golden sear. The smell? Absolute heaven.
Optional: After cooking, throw in those sliced onions for a quick sauté and pile them high on the chicken.
Cooking Tips from My Kitchen to Yours
- Too thick? Pound it again. Don’t be shy with that mallet. Thin = win.
- Don’t over-marinate. 20–30 minutes is plenty. Too long and the citrus can start to break down the meat texture.
- Crowding the pan = soggy chicken. Work in batches so each piece gets its time to shine.
- Use the extra sazon completa! Store it in a jar for next time—it’s amazing on veggies, rice, or in my Cuban Pollo Asado.
A Little Story Behind This Dish
This Cuban chicken recipe was my mom’s secret weapon anytime we had guests over on short notice. No time? No problem. She’d slap some chicken in a marinade, crank up the pan, and boom—dinner that felt like a little Cuban vacation. The sautéed onions were always my favorite part (and yes, I still steal extras off my husband’s plate. No shame).
FAQs About Cuban Pollo a la Plancha
Can I use chicken thighs instead?
Totally! Just make sure they’re boneless and pounded to an even thickness for best results.
What can I serve with this?
Rice and black beans are the classic Cuban combo. But this also pairs beautifully with roasted veggies, plantains, or a simple avocado salad.
How do I store leftovers?
Let the chicken cool, then refrigerate in an airtight container for up to 3 days. It reheats well in a skillet or microwave.
Can I grill it instead of pan-frying?
Absolutely! This recipe adapts well to the grill. Just grease the grates and cook 2–3 minutes per side.
Let the Cuban Chicken Magic Begin
There’s something about Cuban chicken that just feels like home. The citrus-garlic marinade, the seared golden edges, the simple joy of flavor-packed food made with love—it all comes together in this Cuban Pollo a la Plancha. Whether it’s your first time making Cuban food or you grew up with a pot of black beans always on the stove, this dish hits all the right notes.
So go ahead—grab that chicken, fire up the skillet, and let the magic sizzle.
Hungry for more flavor-packed chicken recipes? Browse the latest on Chicken Magic Recipes and bring home-cooked joy back to your table—one bite at a time.
Keep the Flavor Train Going: More Chicken Dishes You’ll Love
If this Cuban Pollo a la Plancha has your taste buds dancing, don’t stop here! Explore more crave-worthy recipes that bring bold flavor and convenience to your kitchen. These dishes complement the same weeknight magic, making your dinner plans feel effortless yet exciting:
- For a bold yet creamy spin on comfort food, try the wildly popular Sweet Chili Chicken and Brussels Sprouts—perfect for when you want something sweet, spicy, and totally irresistible.
- Keep your skillet busy with the quick and savory Chicken Ramen Stir Fry—a fast, family-friendly favorite that delivers takeout vibes in half the time.
- Planning a one-pan night? Let the flavors shine with this satisfying One Pan Chicken and Potatoes recipe. It’s simple, hearty, and always a hit.
- Craving creamy with a garlicky twist? Don’t miss the indulgent Crockpot Garlic Parmesan Chicken Pasta—just toss, slow cook, and serve!
Bookmark a few (or all!) and make every night a delicious chicken celebration.
Print
Cuban Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cuban Pollo a la Plancha is a quick and flavorful chicken dish featuring citrusy mojo marinade, homemade sazon completa, and a golden pan-sear. Served with sautéed onions and rice, it’s the perfect weeknight dinner full of bold, bright Cuban flavor.
Ingredients
4 boneless, skinless chicken breasts
½ cup mojo marinade (homemade or store-bought)
2 tbsp homemade sazon completa (or store-bought Cuban seasoning blend)
1 tbsp neutral oil (vegetable, avocado, or canola)
1 tbsp unsalted butter (optional)
1 medium yellow or white onion, thinly sliced (optional topping)
Fresh chopped cilantro (optional garnish)
Lime wedges, for serving
Cooked white rice, for serving
Instructions
Tenderize the Chicken:
Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each piece until about ¼ inch thick.Marinate:
Transfer the chicken to a shallow dish. Pour the mojo marinade over the chicken and sprinkle both sides with sazon completa. Let it marinate at room temperature for 20 minutes.Cook the Chicken:
Heat oil (and butter, if using) in a large skillet or grill pan over medium heat. Remove the chicken from the marinade, shaking off excess. Cook in batches for 2–3 minutes per side until golden brown and fully cooked through.Optional Onions:
In the same skillet, sauté sliced onions for 5–7 minutes until caramelized. Serve over the chicken.Serve:
Plate chicken over a bed of rice, top with onions and chopped cilantro. Add lime wedges on the side.
Notes
Don’t skip pounding the chicken—it ensures even cooking and maximum juiciness.
The homemade sazon completa can be stored in an airtight jar for later use.
This dish pairs beautifully with rice, black beans, or fried plantains.
For a grilled version, simply cook the marinated chicken on a hot outdoor grill instead of the pan.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Seared / Griddled
- Cuisine: cuban
Nutrition
- Serving Size: 1 chicken breast + onions + rice
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg