Pollo a la Plancha (Grilled Chicken Sandwich)


4 chicken breasts (boneless, skinless, about ½ inch thick)

¼ cup olive oil

1 cup onion (chopped or minced)

6 garlic cloves (minced)

½ cup orange juice

2 tbsp lemon juice

2 tbsp lime juice

2 tsp salt

1 hot chili pepper (chopped)

2 tbsp oregano (chopped)

1 tsp cumin (ground)

1 tsp black pepper (ground)

4 lettuce leaves

4 slices muenster cheese

4 tomato slices

4 bread rolls (Kaiser style)


In a mixing bowl, prepare marinade by adding olive oil, onion, garlic, orange juice, lemon juice, lime juice, salt, chili pepper, oregano, cumin, and ground black pepper; mix well. Place chicken breasts in a re-sealable plastic freezer bag. Pour almost all marinade into chicken, (setting aside about ¼ cup or more of marinade for basting and final seasoning). Make sure chicken breasts are well coated. Refrigerate for about 3 hours.

Preheat grill to medium high. Take chicken breast out of freezer bags and throw away leftover marinade. Grill chicken for about 6-7 minutes per side, or until cooked. Use set aside marinade, and baste chicken while on the grill.

Take Kaiser style bread rolls and sprinkle with a little olive oil. Slice them and place on the grill to warm and toast just a little. In the meantime, place a slice of cheese on top of chicken breast until cheese lightly melts.

Place a lettuce leaf and a slice of tomato on half of each roll (base of buns only) and then place chicken breast on top. You may add about 1 tbsp of the set aside marinade. Top with other half roll.

Serving size: 4

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