Pollo a la Plancha

Cuban-Style Grilled Chicken

I don’t buy pre-made spice blends—I like to keep a stocked pantry of individual spices so I can whip up almost any spice blend on a moment’s notice. (More on that later.)

I may not be Cuban, but I do live in Miami, and I’ve eaten my fair share of Pollo a la Plancha. You simply can’t make it without Homemade Sazón Completa.

This chicken is juicy, flavorful, and easy to make on a weeknight. It’s also great for meal prep—leftovers work perfectly in salads, grain bowls, or sandwiches.

📌 I’ve linked my Homemade Sazón Completa, Cilantro Sauce, Quick Side Salad, and Baked Plantains so you have everything you need for a full meal!

Yield:

4 servings (but I usually make this for 2 with some leftovers—because it’s that good!)

Ingredients:

• 1.5 lbs chicken breast (pounded thin or sliced horizontally)

• Garlic Powder, to taste (light sprinkle on each side)

• Sea Salt, to taste (light sprinkle on each side)

• Freshly Cracked Black Pepper, to taste

• Generous amount of Homemade Sazón Completa

• 2 tbsp Avocado Oil, plus more for cooking

• Juice of 1-2 Limes (See note below!)

• 1 Sweet Onion, sliced

Instructions:

1. Season the Chicken: Wash and dry the chicken, then season both sides with garlic powder, salt, pepper, and Sazón Completa.

   

2. Marinate: Place in a bowl and add the avocado oil, lime juice, and the squeezed lime halves. Toss in sliced onions and let marinate for 30 minutes to 2 hours maximum.

   

   

   • NOTE: If marinating for 2 hours, use only the juice of 1 lime—any more and the acidity will start to break down the chicken too much.

3. Cooking the Chicken:

   • Heat a pan over medium-high heat and add avocado oil (enough to lightly coat the pan).

   • Remove the chicken from the marinade, reserving the onions, and cook in batches, 3-4 minutes per side, until golden brown and fully cooked (165°F internal temp). Don’t overcrowd the pan!

     

   • If cooking in batches, keep the cooked chicken warm in a 200°F oven.

     

4. Sauté Onions: Once the chicken is done, add a little more oil if needed and sauté the marinated onions in the same pan for 3-5 minutes until soft and golden.

5. Serve: Plate the chicken, top with the onions, and enjoy!

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This dish never disappoints and comes together in under 30 minutes (minus marinating time). Serve it with baked plantains, a quick side salad, and my cilantro sauce for a complete meal.

• Alternative Sides: Serve with rice, black beans, and garlic bread to round out the meal for the whole family.

Let me know how you make it your own—tag me on Instagram @juliagrossman or @goodcleankitchen!