This pechuga a la plancha is one of the easiest and quickest ways to turn chicken breast into a delicious lunch or dinner. It’s a very popular recipe in Latin America where thinly sliced chicken breast is seared with lime and orange juice.
This Spanish grilled chicken is a staple in Dominican cuisine and perfect for when you want something fast and delicious that always comes out great and pairs perfectly with a side of rice and red beans!
Ingredients you’ll need to make pechuga a la plancha
- Boneless, skinless chicken breast
- Salt
- Ground black pepper
- Ground oregano
- Lime juice
- Orange juice
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Tender, juicy chicken every time
There are a few things to keep in mind when making pollo a la plancha so it comes out juicy and full of flavor. First, tenderizing the chicken is a must to help it cook evenly and make it softer and juicier.
Second, make sure the chicken sears instead of stews by not overcrowding the pan. Start with a hot pan and cook one piece at a time, or if you’re using a large pan add one chicken breast first, then wait about a minute before adding the next to keep the heat high.
Step by step instructions
- Slice the chicken breast in half lengthwise to 2 pieces, then use a meat tenderizer to pound each piece to about ¼ inch thick.
- Pat the chicken dry with a paper towel and season both sides with salt, pepper, and oregano.
- Heat olive oil in a pan over medium high heat. Once the pan is hot, add the chicken and cook without moving it for 1–2 minutes, then flip and cook the other side for another 1–2 minutes.
- Squeeze the juice of half a lime and half an orange over the chicken, then flip the chicken one more time to coat the other side in the juices. Remove from the pan and repeat with the remaining chicken breast.
- Add the thinly sliced yellow onions to the pan and cook until softened.
- Serve the chicken with the sautéed onions on top.
What to serve with pechuga a la plancha
Pechuga de pollo a la plancha is the best when served la bandera style. I love it with rice and beans, tostones, and avocado, but you could also serve it in a patacon or a chimi sandwich too.
Cook on a pan or a grill
You can cook grilled chicken breast using a pan, grill, or griddle, but if you want grill marks on the chicken use a traditional charcoal or gas grill or cook it on a grill pan or skillet.
Sear the chicken in lime and orange juice
Squeeze the lime and orange juice on the chicken so it can pick up all the flavors in the pan and make the chicken even juicier and more delicious. If you have sour orange you can use it instead for the same great flavor, just like in mojo grilled chicken.
Use the same pan to char the onions
Use the same pan to cook the onions so they pick up all the flavor left behind by the chicken. The leftover juices and bits in the pan help give the onions a nice char and give them even more flavor.
Pechuga a la Plancha (Grilled Chicken)
Ingredients
- 1 chicken breast
- ¼-½ tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano
- 1 tbsp olive oil
- 1 lime
- 1 orange
- 1 yellow onion thinly sliced (optional)
Instructions
- Slice the chicken breast in half lengthwise to 2 pieces, then use a meat tenderizer to pound each piece to about ¼ inch thick.
- Pat the chicken dry with a paper towel and season both sides with salt, pepper, and oregano.
- Heat olive oil in a pan over medium high heat. Once the pan is hot, add the chicken and cook without moving it for 1–2 minutes, then flip and cook the other side for another 1–2 minutes.
- Squeeze the juice of half a lime and half an orange over the chicken, then flip the chicken one more time to coat the other side in the juices. Remove from the pan and repeat with the remaining chicken breast.
- Add the thinly sliced yellow onions to the pan and cook until softened.
- Serve the chicken with the sautéed onions on top.
