Pechuga a la plancha is my go to recipe for when I need a quick meal that I know will come out delicious every time. Juicy grilled chicken breast marinated in a mix of fresh and authentic Dominican flavor cooks in minutes, compared to other Dominican chicken recipes like pollo guisado and pollo al caldero that take almost an hour to put together.

Dominican style grilled chicken is great when paired with a side of arroz blanco and some mayo ketchup sauce for dripping!

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Why you’ll love this recipe

  • Quick and easy dish with only 5 steps and a handful of ingredients!
  • It’s a versatile recipe that can be enjoyed as a simple lunch or a flavorful dinner.

Ingredients you’ll need to make pechuga a la plancha

  • Chicken breasts. Thinly sliced chicken breast will cook quickly and evenly.
  • Lime juice. A little citrus to balance the rich flavors.
  • Sofrito. Adds fresh depth of flavor to the grilled chicken.
  • Soy sauce. Helps tenderize the beef and adds chicken.
  • Adobo seasoning. The best all purpose seasoning you can get. I use this organic one from Loisa!
  • Brown sugar. Helps create that caramelization and delicious char on the pechuga.
  • Oregano.  If you can get your hands on Dominican oregano then use it in this recipe!
  • Paprika. Adds smokiness to the marinade.
  • Oil. You can use any neutral oil you have on hand.

Caldero Pot

The caldero heats things up evenly and adds layers of flavor as you go. It’s a must have for Caribbean cooking!

Step by step instructions

  • Place chicken breasts in a bowl and add all the ingredients to the bowl: lime juice, sofrito, soy sauce, adobo, brown sugar, oregano, and paprika.
  • Mix the chicken and marinade together until the chicken is well coated. Allow the chicken to marinate for a few minutes or up to 2 days in the refrigerator.
  • Heat a pan over medium-high heat with a little oil. Once the pan is hot, add the marinated chicken slices to the pan, making sure they are not overcrowded.
  • Cook the chicken for about 4 minutes on each side, or until both sides are charred and cooked through.
  • Remove it from the pan and let it rest for 2 minutes to allow the juices to redistribute. Slice the chicken and serve hot. Buen provecho!

Recipe tips and tricks

  • If you have the time, marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat thoroughly. Marinating overnight will give the pechuga a la plancha lots of flavor.
  • Preheat your pan over medium- high heat to ensure a charred exterior without overcooking the chicken.
  • Don’t overcrowd the pan when cooking the chicken. Leave space between the pieces so the chicken can cook evenly.
  • Let the chicken to rest for a few minutes after cooking so that the juices can redistribute and the chicken can remain nice and juicy.

Servings tips

Storage tips

  • Store leftover pechuga de pollo a la plancha in the fridge for up to 3 days in an airtight container. When reheating, use the microwave or oven to maintain its juicy texture and flavor.

Common questions

How do you know if the chicken is fully cooked?

You should slice your chicken thinly so it cooks evenly and quickly, but if you’re unsure them use a meat thermometer to check the internal temperature of the chicken. It should read at least 165°F once it’s fully cooked and safe to eat.

How do you get grill marks on the chicken?

You can get grill marks on the chicken but cooking it on a grill instead of a standard pan, or you can get grill-like marks by using a grill pan or skillet on the stovetop.

Pechuga de pollo a la plancha estilo dominicano grilled chicken breast

Pechuga de Pollo a la Plancha (Dominican Style Grilled Chicken)

5 from 1 vote
Try the mouthwatering flavors of pechuga a la plancha al estilo Dominicano – a quick and tasty Dominican grilled chicken recipe.
Prep Time 10 minutes
Cook Time 8 minutes
Rest Time 2 minutes
Total Time 20 minutes
Course Main Course
Cuisine Dominican
Servings 4 servings
Calories 285 kcal

Ingredients
  

  • 4 chicken breasts thinly sliced
  • ½ lime juiced
  • 1 tbsp sofrito
  • 1 tbsp soy sauce
  • 1 tsp adobo
  • 1 tsp brown sugar
  • ¼ tsp oregano
  • ¼ tsp paprika
  • 1 tbsp olive oil

Instructions
 

  • Place chicken breasts in a bowl and add all the ingredients to the bowl: lime juice, sofrito, soy sauce, adobo, brown sugar, oregano, and paprika.
  • Mix the chicken and marinade together until the chicken is well coated. Allow the chicken to marinate for a few minutes or up to 2 days in the refrigerator.
  • When ready to cook, heat a pan over medium-high heat with a little oil. Once the pan is hot, add the marinated chicken slices to the pan, making sure they are not overcrowded.
  • Cook the chicken for about 4 minutes on each side, or until both sides are charred and cooked through.
  • Remove it from the pan and let it rest for 2 minutes to allow the juices to redistribute. Slice the chicken and serve hot. Buen provecho!

Nutrition

Serving: 113gCalories: 285kcalCarbohydrates: 10gProtein: 26gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 400mgPotassium: 330mgFiber: 1gSugar: 5gVitamin A: 25IUVitamin C: 4mgCalcium: 20mgIron: 2mg
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