Grilled Chicken Breast (Pechuga a la Plancha)

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Chicken breast seasoned and cooked on a griddle. It takes a few minutes and it needs almost nothing beyond the chicken itself.

Prep Time6

Cook Time14

Total Time20

Course: Main Course

Cuisine: Colombian

Keyword: grilled breast, grilled chicken breast

Servings:

Calories: 357kcal

Author: Angela Giraldo

Ingredients

1 chicken breast fillet
Juice of one lemon
½ teaspoon garlic powder
½ teaspoon ground pepper
A pinch of oregano powder
2 teaspoons vegetable oil optional, one per side
A pinch of salt optional

Instructions

In a bowl, mix the lemon juice with the oregano, the garlic powder, the pepper and the salt if you are using it.
With a cooking brush or a spoon, coat the fillet with that mixture on both sides.
Heat a non-stick skillet over medium heat, add a teaspoon of oil if you are using it, and lay in the marinated fillet.
After 7 minutes, turn the chicken and add the other teaspoon of oil. Give it about 7 minutes on the second side, until the juices run clear at the thickest part.
Serve, with a cabbage salad.

Notes

Seven minutes a side is the figure and the recipe's own note is right that it depends on the thickness of the fillet. A thick breast needs longer; one that has been flattened needs considerably less. The reliable test is the juices: pierce the thickest part and they should run clear rather than pink. Flatten it if you want it even. A chicken breast is much thicker at one end than the other, and pressed to an even thickness under a rolling pin it cooks through at the same rate all over instead of drying out at the thin end. The oil is marked optional and it is, in a non-stick pan. The marinade has lemon juice in it, which will stick to bare metal, so a teaspoon a side is worth it in anything other than a good non-stick skillet. The spice mix makes more than one fillet needs, which the recipe's note points out. It keeps in the fridge for a couple of days.

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