This pollo a la plancha is the easiest Latin recipe that you can find for a busy weeknight dinner.
In almost every country of Latin America this recipe has its own version. Today I’ll show you the Venezuelan version of pollo a la plancha.
This is basically grilled chicken. And there is not rocket science to get a nicely cooked grilled chicken. What makes it different and somehow special is the seasoning.
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How to season pollo a la plancha?
The main flavor is Worcestershire sauce. As I’ve explained before in my pollo guisado recipe, in Venezuela we use this type of sauce to season meat — especially chicken — and to make marinades and stews.
The next ingredients are the dry ones:
- Dry oregano: Even when oregano is mostly used for pasta sauce it adds a strong fragrance to meats.
- Garlic powder: Garlic is a staple in the Venezuelan cuisine. To season a chicken breast is better to use the powder version because it sticks to the skin way better during the grilling process.
- Cumin: This is another strong and pungent flavor but again it is what makes this simple grilled chicken something else. Because of its strong flavor you will need just a sprinkle of cumin to get the desired flavor.
As you may see this is an extremely easy recipe. You can use a green salad as a side or just plain white rice.
My favorite sides with this recipe are:
I hope you enjoy this recipe and I see you in the next one.
- 2 boneless chicken breasts butterflied
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp cumin
- 1 tsp Worcestershire sauce
- 1 tbsp olive oil
- Salt and Pepper
Season the chicken with the Worcestershire sauce, the oregano, the garlic powder, the cumin, salt, and pepper. Let it marinate for 10-20 minutes (optional for extra flavor but you can cook it right away).
Heat a grill pan or a cast iron pan over medium heat and pour the olive oil. Cook the chicken 5-7 minutes each side until is fully cooked.
Serve with salad or rice.
Owner and Food blogger on The Cookware Geek. She loves cooking, baking, traveling, playing with the cats, and knitting. She believes that eating delicious meals doesn’t require a culinary degree or a Michelin-star chef in your kitchen.