Father's Day called for something that hits deep — and for us, that means going back to the Cuban roots. Pollo a la Plancha is one of those staple dishes that every Cuban household has a version of. It's chicken, pounded flat, marinated in a citrus mojo that your nose knows the second it hits the griddle, then pressed and seared hard until the edges are perfectly caramelized. No smoker needed. No complicated technique. Just a hot flat top, great chicken, and a marinade that does all the heavy lifting.
We ran this on the Weber Slate 36 and it was born for this cook. The wide flat surface let us work multiple butterflied thighs at once while the Morros — our homemade Cuban black beans and rice — came together in the Le Creuset Dutch oven alongside it. Two pots, one griddle, and one of the best Father's Day spreads we've put together. This is comfort food with a capital C.
🔧 Equipment Used
🫓 Weber Slate 36" Griddle
🍲 Le Creuset Dutch Oven
🔨 Meat Mallet or Heavy Pan
🌡️ Instant-Read Thermometer
🥣 Large Zip-Lock Bag or Dish (marinade)
Instructions
1
Make the Mojo Marinade
Combine the orange juice, lime juice, minced garlic, cumin, oregano, onion powder, olive oil, and a good pinch of salt in a bowl or zip-lock bag. Whisk it together until everything is incorporated. This mojo is the soul of the dish — don't rush it and don't skip the fresh citrus. Bottled juice will not hit the same.
2
Butterfly & Pound the Chicken
If using bone-in thighs, remove the bone (or ask your butcher to do it) and open the thigh flat. Place between two sheets of plastic wrap or in a zip-lock bag and pound to an even ½-inch thickness with a meat mallet or the bottom of a heavy pan. Even thickness = even cooking = perfect char on every inch.
3
Marinate for 1–4 Hours
Add the pounded chicken to the marinade and make sure every piece is fully coated. Cover and refrigerate for at least 1 hour, up to 4 hours. Don't go longer than 4 hours — the citrus acids will start to break down the texture of the chicken.
4
Start the Morros
About 40 minutes before you plan to cook the chicken, start the Morros. Heat olive oil in the Le Creuset Dutch oven over medium heat. Sauté the onion, green pepper, and garlic until softened, about 5 minutes. Add the cumin, oregano, and optional bay leaf — stir and let the spices toast for 1 minute. Add the drained black beans and stir to coat. Add the rice and stir to combine everything. Pour in the chicken broth (and the white wine if using), season with salt and pepper, and bring to a boil. Reduce heat to low, cover tightly, and cook for 18–20 minutes until the liquid is absorbed and the rice is tender. Remove from heat and let it steam, covered, for 5 more minutes. Fluff with a fork before serving.
5
Fire Up the Weber Slate
Preheat the Weber Slate 36 on high for 8–10 minutes until the surface is ripping hot — you want it at least 400–425°F. Add a thin layer of neutral oil and use a spatula to spread it across the cooking zone. You want to see the oil shimmer and just start to smoke before the chicken goes on.
6
Sear the Chicken
Pull the chicken from the marinade and let the excess drip off. Place the thighs skin-side down on the hot griddle. Press them flat with a heavy spatula or cast iron press if you have one — good contact with the griddle surface is how you get that caramelized crust. Don't move them. Cook for 5–7 minutes until the underside is deep golden and lifts cleanly from the surface.
7
Flip & Finish
Flip the chicken and cook for another 5–6 minutes on the second side until the internal temperature reaches 165°F at the thickest point. The mojo marinade will caramelize against the hot surface — you'll see it happen and smell it. That's the moment. Pull the chicken and let it rest for 5 minutes.
8
Plate and Serve
Serve the Pollo a la Plancha over or alongside a generous scoop of Morros. A squeeze of fresh lime over the chicken right before it hits the table is the finishing move — it wakes everything up. This is the plate.
🔥 Pitstop Tip
The biggest mistake with Pollo a la Plancha is not pounding the chicken flat enough. You need uniform thickness across the whole piece — that's what gives you even char without any raw spots in the thick sections. Don't skip this step. Also, the mojo does double duty here — marinate with most of it, but hold back a few tablespoons to drizzle over the plated chicken as a finishing sauce. That hit of fresh citrus at the end cuts through the richness perfectly.
