Pechuga De Pollo Recipe
Make Pechuga De Pollo Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Finishing & Garnish
Method
Marinade & Chicken
- 1
Prepare the marinade
In a medium bowl, whisk together olive oil, lime juice, minced garlic, cumin, paprika, oregano, salt, black pepper and honey (if using) until combined.
- 2
Tenderize and score chicken
If breasts are thick, slice them horizontally to make 2 thinner cutlets or pound gently to an even thickness about 1/2 inch. Lightly pat dry with paper towel.
- 3
Marinate
Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).
- 4
- 5
Cook the chicken
Remove chicken from marinade, allowing excess to drip off. Place on the hot pan or grill. Cook for 4–6 minutes on the first side without moving, until golden and seared. Flip and cook 3–5 minutes more until internal temperature reaches 74°C (165°F) and juices run clear. Cooking time varies with thickness.
Finishing & Garnish
- 6
Butter baste
In the last minute of cooking, add 1 tablespoon butter to the pan and spoon melted butter over the breasts to glaze and add richness.
- 7
Rest
Transfer the cooked breasts to a cutting board and loosely tent with foil. Let rest 5 minutes so juices redistribute.
- 8
Slice and serve
Slice the pechuga diagonally against the grain. Arrange on a platter or individual plates, sprinkle with chopped cilantro, top with sliced avocado if using, and serve with lime wedges to squeeze over the chicken.