| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 283 | 11g | 2g | 1g |
| sugars | fibre | protein | salt |
| 0g | 0g | 43g | 0.4g |
Why I Love Spanish Pechuga de Pollo a la Plancha
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One of the latest recipes I’ve been absolutely enamored with is Pechuga de Pollo a la Plancha. There’s something uniquely satisfying about grilled chicken breasts that are perfectly seasoned and seared. This Spanish-inspired dish instantly takes me back to the bustling markets of Madrid, where the aroma of freshly cooked meats mingles with the scents of ripe produce.
A Perfect Harmony of Flavors
What draws me to Pechuga de Pollo a la Plancha is the simplicity in its preparation, yet the complexity of its flavors. The smoked paprika, garlic powder, and cumin blend effortlessly, creating a savory profile that’s both robust and nuanced. These spices not only add depth but also evoke a comforting warmth that makes each bite incredibly satisfying.
Coming from a background that merges Pacific Northwest ingredients with traditional Japanese methods, I always appreciate dishes that celebrate their origins while maintaining a universal appeal. This recipe does just that. The ingredients are straightforward and accessible, yet the result is anything but ordinary.
Inspired by Culinary Greatness
In developing my own spin on Pechuga de Pollo a la Plancha, I drew inspiration from the renowned Spanish chef José Andrés. His passion for elevating simple, everyday ingredients into extraordinary culinary experiences has always resonated with me. Pechuga de Pollo a la Plancha reflects that philosophy—it’s a dish that, while uncomplicated, offers a flavor experience that is both memorable and rewarding.
This recipe can also be a great companion to other Spanish or Mediterranean dishes. For example, it pairs wonderfully with a fresh, zesty salad like Ensalada de Tomate y Pepino or some warm, fluffy Spanish rice. The versatility of this chicken dish makes it an excellent centerpiece for a myriad of delicious meal combinations.
Whether served with a garnish of chopped fresh parsley for added color or a wedge of lemon for a touch of acidity, Pechuga de Pollo a la Plancha is a dish that satisfies on multiple levels. It’s recipes like this that remind me why I fell in love with cooking—and hopefully, it will do the same for you.
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What You’ll Need
- 6 boneless, skinless chicken breasts (about 6 ounces each)
- 3 tablespoons olive oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- 1 lemon, cut into wedges (optional, for serving)
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Method
Step One
Rinse the chicken breasts under cold water and pat them dry with paper towels. Set them aside on a clean plate.
Step Two
In a small bowl, mix together the olive oil, smoked paprika, garlic powder, ground cumin, onion powder, black pepper, and salt to create a marinade.
Step Three
Brush the marinade evenly over both sides of each chicken breast, ensuring they are fully coated. Let the chicken marinate for at least 15 minutes to absorb the flavors.
Step Four
Preheat a grill pan or a large skillet over medium-high heat. Add a small amount of olive oil to the pan to prevent sticking.
Step Five
Place the chicken breasts on the preheated pan. Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).
Step Six
Once cooked, transfer the chicken to a plate and let it rest for a few minutes to allow the juices to redistribute within the meat.
Step Seven
Garnish the grilled chicken breasts with fresh parsley if desired. Serve with lemon wedges on the side for an extra burst of flavor. Enjoy your Pechuga de Pollo a la Plancha!
