Pechuga a la Plancha [Recipe + Video] Juicy Grilled Chicken Breast

🧂 Ingredients

• ¼ cup chopped cilantro

  or parsley if you prefer
• 1 head of minced garlic
• 1 ½ tablespoons salt
• 1 tablespoon ground black pepper
• 3 tablespoons sour orange juice

  or ¼ cup lime juice
• ¼ cup olive oil
• 1 tablespoon ground annatto
• 4 boneless

  whole, skinless chicken breasts

Instructions

• 1 In a large bowl, mix cilantro, minced garlic, salt, black pepper, orange juice,
  olive oil, and annatto.
  
  Let stand while you cut the chicken.
• 2 With a sharp knife, butterfly cut the chicken, dividing each breast into two
  halves as separate fillets.
• 3 Add the chicken breasts to the marinade, and stir to coat them all in the
  marinade. Cover with a lid or plastic wrap and refrigerate for 2-3 hours.
• 4 Heat griddle, grill or skillet over high heat. Add, depending on the size of the
  pan or grill, two or three fillets and cook for 3 minutes or until lightly
  browned.
  
  Turn over, and cook the other side, or until the internal temperature reaches 74
  ºC [165 ºF] measured with a meat thermometer (about 6 minutes in total).
• 5 While the breasts are cooking, heat the marinade over medium heat in a small
  saucepan until reduced by half. Remove from heat.
• 6 Serve the breasts accompanied by the sauce in a small bowl.

Nutrition Info