Pollo A La Plancha

Instructions

1. In a large bowl, combine the juice of two limes, and the juice of one bitter orange. If you cannot find bitter oranges, you can use 4 ounces of orange juice and 2 ounces of grapefruit juice.
2. Smash the garlic or alternatively, use a garlic press, and add the garlic into the bowl with the juice.
3. Add the cumin, oregano, black pepper, and salt into the bowl, mix, and set aside.
4. Butterfly the chicken breasts by cutting down the middle lengthwise, but stopping before reaching the end. Then open the breast like a book - it should resemble the shape of a heart.
5. Place a piece of plastic wrap over the chicken and pound it with a meat pounder (or a heavy skillet) until all the breasts are about 1/4" thick.
6. Place the chicken breasts into the marinade making sure they're well coated. Cover and place in the refrigerator for 30 minutes.
7. Place a skillet over medium high heat. Once hot, add some oil to the pan.
8. Remove a piece of chicken from the marinade and wipe off some of the marinade, then place into the pan to cook. Let the chicken brown nicely and cook, which should take about 4 minutes per side. Make sure not to crowd the skillet, otherwise you won't get the same level of browning!
9. Once a piece of chicken is cooked (165 F internal temperature), remove from the skillet and place into a dish that is then covered to keep it warm.
10. When all the chicken is cooked, add your onions into the skillet and season with a pinch of salt. The water from the onions will help release the fond created from cooking the chicken.
11. Cook the onions until they start to brown but can still hold their shape.
12. Plate the chicken (white rice and black beans work really well). Then place the onions over top.
13. Garnish with cilantro and lime wedges.
14. Serve and enjoy!