Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)

This post is also available in Spanish

Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)

I find chicken to be one of the most versatile proteins to cook. It’s delicious, and can be purchased at a decent price at most grocery stores. One of my favorite dishes to make with chicken breast is my mom’s Pollo a la Plancha. This Colombian-Style Grilled Chicken Breast recipe is simple to make and very flavorful.

Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)

Pollo a la Plancha is something that reminds me of home and a dish that can often be found on the menu of almost every Colombian restaurant. But it’s also a very traditional home-cooked Colombian dish.

My mom always served it with rice, salad and avocado on the side. Other wonderful side dishes to serve with this Colombian-Style Grilled Chicken Breast are tajadas de plátano, patacones or yuca frita.

During the summer I like to grill the chicken outside, but during the cold months I use an inside grill (plancha).

You can also make this dish using thinly sliced fillets of pork or beef. I hope you enjoy making this Pollo a la Plancha too. Buen provecho!

Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)



(4 servings)

  • 4 boneless, skinless chicken breast halves
  • Marinade

  • 1/4 teaspoon ground achiote or annatto
  • 3 scallions chopped
  • 1 cup chopped onion
  • 5 garlic cloves crushed
  • 1/2 tablespoon ground cumin
  • 1/2 cup beer
  • Salt and pepper

Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)


  1. Rinse and dry the chicken. Pound each breast to an even thickness.
  2. Place the marinade ingredients in a blender and blend until smooth.
  3. Place the pounded chicken in a large sealable plastic bag or in a bowl and cover with the marinade. Let marinate for at least 3 hours, overnight is ideal.
  4. Pre-heat the grill or plancha.
  5. Place the chicken on the grill and cook for about 8 minutes total, turning halfway through. Allow the grilled chicken to rest for about 5 minutes, covered, before serving.
  6. Pollo a la Plancha (Colombian-Style Grilled Chicken Breast)

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  1. says

    It sounds like a lovely marinade. I don’t think I’ve added beer to a chicken marinade before so that’s something i’d love to try.

  2. Alan Bowman says

    Grills here in Spain are not that fantastic so pan-frying is more the order of the day and a lot of meat is sold thinly cut for flash-frying. Alejandra usually pan-fries chicken breasts and, like grilling, the searing heat keeps in the juices.

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