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–+ servings

Pollo a la Plancha con Salsa Criolla

Simply grilled chicken breast topped with salsa criolla — the thin-sliced red onion, lime, and cilantro relish that shows up alongside half of Peru's national dishes.
Print Recipe
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Course: Main Course
Cuisine: Peruvian
Servings: 4 servings
Calories: 290kcal

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Sea salt and black pepper
  • 1 red onion very thinly sliced
  • 2 tbsp fresh lime juice
  • 1 aji amarillo or aji limo pepper thinly sliced
  • 2 tbsp fresh cilantro chopped

Instructions

  • Pound the chicken breasts to an even thickness.
  • Rub with olive oil, cumin, paprika, salt, and pepper.
  • For the salsa, soak the sliced onion in cold water for 10 minutes, then drain. Toss with lime juice, aji, cilantro, and salt.
  • Grill the chicken 5–6 minutes per side, until cooked through.
  • Rest 5 minutes, then slice.
  • Top with the salsa criolla.

Nutrition

Serving: 1serving | Calories: 290kcal | Protein: 36g | Fat: 13g | Fiber: 1g
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