Whether you plan to serve it for dinner or have guests over for lunch or dinner, pechuga a la plancha will surely become a hit! This recipe is great for entertaining because it's quick, easy to make, flavorful, and delicious. This delicious grilled chicken breast is here to save the day.

– 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


Step 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.

Step 2:

With a sharp knife, butterfly cut the chicken, dividing each breast into two halves as separate fillets.

Step 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.

Step 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).

Step 5:

While the breasts are cooking, heat the marinade over medium heat in a small saucepan until reduced by half. Remove from heat.

Step 6:

Serve the breasts accompanied by the sauce in a small bowl.

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