Pollo a la Plancha with Lime and Onions
Pollo a la plancha is thin chicken breast marinated in lime and garlic, seared fast in a hot skillet, and topped with soft, golden onions. It makes a quick weeknight dinner with rice and beans. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Pound chicken under plastic wrap and wash the mallet, board, and your hands right after. Marinate in the refrigerator, discard the used marinade, and cook each cutlet to 165°F. Chill leftovers within 2 hours (1 hour if above 90°F).
Allergens: None listed
Equipment
- large skillet or griddle
- meat mallet or heavy pan
- plastic wrap
- shallow dish
- tongs
- instant-read thermometer
- cutting board
Ingredients (for 4 servings)
- 1.5 pounds boneless, skinless chicken breasts
- 1/4 cup lime juice
- 4 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 lime, cut into wedges
Directions
1. Slice each chicken breast in half horizontally to make 4 thin cutlets. Cover with plastic wrap and pound to an even 1/4-inch thickness. Wash the mallet, board, and your hands right away.
2. Scrub the limes under running water before cutting. In a shallow dish, mix the lime juice, garlic, cumin, oregano, salt, pepper, and 1 tablespoon oil. Add the chicken, turn to coat, and refrigerate 30 minutes; this time is included in the cook time. Do not marinate longer than 2 hours or the lime softens the meat.
3. Heat 1 tablespoon oil in a large skillet over medium heat. Cook the onion 8 to 10 minutes, stirring, until soft and golden. Move it to a plate.
4. Raise the heat to medium-high and add the remaining 1 tablespoon oil. Lift the chicken out of the marinade and discard the marinade.
5. Cook the cutlets 3 to 4 minutes per side, in batches if needed, until browned.
6. Check the thickest cutlet with an instant-read thermometer — chicken must reach 165°F.
7. Return the onions to the pan for 1 minute to rewarm, pile them on the chicken, and serve with lime wedges.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Pounding chicken breasts thin so they cook quickly and evenly.
Affordable substitution
Use boneless chicken thighs pounded thin, or buy breasts in a value pack and freeze extras.
Optional variation
Add a sliced green bell pepper to the onions, or finish with chopped fresh parsley.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.
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