Pollo a La Parilla (Grilled Chicken) Recipe

Welcome to my recipe for Pollo a La Parilla, also known as grilled chicken. This dish is a staple in Latin American cuisine and is loved by people all over the world. The smoky flavor of the chicken combined with the tangy lime juice and the spicy pico de gallo is a match made in heaven.

As a chef, I have always been fascinated by the versatility of chicken. It is a blank canvas that can be transformed into something truly delicious with the right combination of ingredients and cooking techniques. Grilling is one of my favorite ways to cook chicken because it adds a depth of flavor that cannot be replicated by any other cooking method.

In this recipe, I will be sharing with you my secret to making the perfect Pollo a La Parilla. With just a few simple ingredients and some basic grilling skills, you can make a delicious and healthy meal that your family and friends will love. So, let’s get started and take your taste buds on a trip to Latin America!

Why You’ll Love This Recipe

Pollo a La Parilla (Grilled Chicken)
Pollo a La Parilla (Grilled Chicken)

Are you tired of the same old chicken dinner? Look no further than this Pollo a La Parilla (Grilled Chicken) recipe. This dish is a game-changer for your taste buds. Not only is it easy to make, but it is also packed with flavor that will leave you wanting more.

The combination of lime juice, cumin, adobo seasoning, and garlic cloves creates a mouthwatering marinade that will make your taste buds dance. The boneless skinless chicken breasts are perfect for grilling as they absorb the flavors and become tender and juicy.

One of the best things about this recipe is that it can be cooked on both la parilla (grill) and la plancha (griddle). This versatility allows you to cook the chicken to your liking and still have it taste amazing.

I particularly love to serve this dish with some pico de gallo, which adds some heat and freshness to the dish. The chicken can also be topped with sautéed onions and bell peppers, which create a beautiful color contrast and provide some extra flavor.

This recipe is perfect for a quick weeknight dinner or for a weekend barbecue with friends and family. It is also a great option for meal prep as it can be stored and reheated easily.

Trust me, once you try this Pollo a La Parilla recipe, it will become a staple in your cooking repertoire.

Ingredient List

 Sizzling hot grilled chicken fresh off the grill
Sizzling hot grilled chicken fresh off the grill

Before we get started with the recipe, let’s take a look at the ingredients we’ll need for this delicious Pollo a La Parilla.

Ingredients 1x:

  • 2 boneless, skinless chicken breasts
  • 2 garlic cloves, minced
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of adobo seasoning
  • 2 tablespoons of fresh squeezed lime juice
  • Salt and pepper to taste

Ingredients 2x:

  • 4 boneless, skinless chicken breasts
  • 4 garlic cloves, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of adobo seasoning
  • 4 tablespoons of fresh squeezed lime juice
  • Salt and pepper to taste

Ingredients 1x 2x 3x:

  • Boneless, skinless chicken breasts
  • Garlic cloves, minced
  • Ground cumin
  • Adobo seasoning
  • Fresh squeezed lime juice
  • Salt and pepper to taste

Optional ingredients for serving:

  • Pico de gallo
  • Grilled bell pepper and white onion slices
  • Guacamole
  • Salad
  • Rice
  • Salsa
  • Avocado

You can find most of these ingredients at your local grocery store. If you can’t find adobo seasoning, you can substitute it with a mix of garlic powder, onion powder, cumin, oregano, and salt. Don’t be afraid to experiment with different spices and herbs to make the dish your own.

The Recipe How-To

Now, let’s get down to the real deal – making the Pollo a La Parilla. This recipe is simple and easy to follow, even if you’re a beginner in the kitchen. Just follow these steps, and you’ll have a delicious, juicy and flavor-packed grilled chicken in no time!

Step 1: Marinate the Chicken

In a bowl, mix together 1/2 cup of lime juice, 2 cloves of minced garlic, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of adobo seasoning. Season with salt and pepper to taste. Add 4 boneless skinless chicken breasts to the marinade and let it sit for at least 30 minutes, or up to 4 hours in the fridge.

Step 2: Grill the Chicken

Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

Step 3: Make the Pico de Gallo

While the chicken is grilling, make the pico de gallo. In a bowl, mix together 2 diced tomatoes, 1 diced white onion, 1 diced bell pepper, and 1/4 cup of chopped cilantro. Season with salt and pepper to taste. Add 1 tablespoon of lime juice and mix well.

Step 4: Serve and Enjoy

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken breasts thinly and arrange them on a platter. Top with the pico de gallo and some extra lime wedges. Serve with rice, guacamole and salad on the side.

Optional Step: Sautéed Onions and Peppers

For an extra flavor boost, you can also sauté some sliced onions and bell peppers to top the grilled chicken. Heat some oil in a skillet over medium-high heat. Add sliced onions and peppers and cook until they are tender and lightly caramelized. Season with salt and pepper to taste. Top the grilled chicken with the sautéed vegetables and enjoy!

Now that you know how to make the perfect Pollo a La Parilla, get ready to impress your family and friends with your grilling skills!

Substitutions and Variations

 Perfectly charred and juicy chicken
Perfectly charred and juicy chicken

While the pollo a la parilla recipe is already delicious as it is, there are some substitutions and variations you can try to mix things up a bit.

Firstly, instead of boneless skinless chicken breasts, you can use bone-in chicken. Just keep in mind that the cooking time may be longer. You can also try using pork or beef instead of chicken for a different twist.

If you don’t have adobo seasoning, you can make your own by mixing together garlic powder, onion powder, salt, black pepper, oregano, and cumin.

For a spicier version, you can add some chopped jalapeno or serrano peppers to the pico de gallo or sprinkle some cayenne pepper on the chicken before grilling.

If you want to switch up the serving style, you can serve the grilled chicken breast topped with sautéed onions and bell peppers, or even a fried egg.

For a different regional twist, you can try the Cuban-style pollo asado recipe, the Colombian-style pollo a la brasa, or the Peruvian-style grilled chicken.

Lastly, you can pair the pollo a la parilla with different sides and salads such as rice, guacamole salad, or even a quinoa salad. The possibilities are endless, so feel free to experiment and find your favorite combination.

Serving and Pairing

 A mouth-watering sight for any grilling enthusiast
A mouth-watering sight for any grilling enthusiast

Now that you have grilled your delicious pollo a la parilla, it’s time to get ready to serve and pair it up with some amazing sides. This dish is quite versatile, and it can be paired and served alongside numerous sides that complement its smoky and tangy flavor. Below are some serving and pairing suggestions that will take your grilled chicken to the next level.

One great way to serve your pollo a la parilla is by topping it up with some fresh homemade pico de gallo. The combination of juicy tomatoes, onions, and cilantro will add a burst of freshness and crunchiness to your grilled chicken. You can also drizzle some freshly squeezed lime juice over the top to give it a tangy kick.

Another excellent option is to serve your grilled chicken breast topped with sautéed onions and bell peppers. The caramelized sweetness of the onions and the crunchiness of the bell peppers will add a delicious texture and flavor to your dish. You can also pair your pollo a la parilla with some rice or a salad to balance out the flavors and add some greens to your plate.

If you are looking to add some heat and spice to your dish, you can pair your pollo a la parilla with some guacamole or avocado salsa. The creaminess of the avocado will complement the smokiness of the grilled chicken, while the spiciness of the salsa will add a nice kick to your meal.

For those who prefer a heartier meal, you can serve your pollo a la parilla alongside some grilled veggies, like zucchini, eggplant, or mushrooms. The grilled veggies will add a smoky and earthy flavor that will complement the chicken perfectly.

In conclusion, pollo a la parilla is a delicious and easy-to-make dish that can be paired with a variety of sides and flavors. Whether you prefer a fresh and crunchy pico de gallo or a creamy avocado salsa, there is an option that will suit your taste buds. So fire up your grill and get ready to enjoy some mouthwatering pollo a la parilla!

Make-Ahead, Storing and Reheating

 The perfect summertime dish for any backyard BBQ
The perfect summertime dish for any backyard BBQ

Pollo a la Parilla is a dish that can be prepared in advance, making it a great option for meal planners. You can marinate the chicken breasts for up to 24 hours in the refrigerator to enhance the flavors. You can also grill the chicken ahead of time and store it in the refrigerator for up to three days.

If you’re planning on making this dish ahead of time, it’s important to store the chicken properly. Allow the chicken to cool down to room temperature before storing it in an airtight container or a resealable plastic bag. You can also store the chicken in a shallow dish and cover it with plastic wrap. When reheating the chicken, make sure it’s heated to an internal temperature of 165°F to ensure it’s safe for consumption.

Another option is to freeze the marinated chicken breasts for up to three months. When you’re ready to prepare them, simply thaw the chicken in the refrigerator overnight and grill it as directed in the recipe.

Pollo a la Parilla is a versatile dish that can be served in a variety of ways. You can serve it with rice, beans, and a side salad, or use it as a protein in tacos, burritos, or quesadillas. It’s also delicious served cold on top of a bed of greens for a refreshing summer salad.

Whether you’re meal planning for the week or looking for a quick and easy dinner option, Pollo a la Parilla is a great choice. With its flavorful marinated chicken breasts and endless serving possibilities, this dish is sure to become a family favorite.

Tips for Perfect Results

 A tantalizing aroma that will have your taste buds on high alert
A tantalizing aroma that will have your taste buds on high alert

Grilling chicken can be tricky, but with these tips, you can achieve perfectly grilled Pollo a La Parilla every time. Here are my top tips for getting the most flavorful and juicy chicken on the grill.

1. Marinate the Chicken

To infuse the chicken with flavor and keep it moist, marinate it in a mixture of lime juice, garlic, cumin, and adobo seasoning for at least 30 minutes or overnight. The acid in the lime juice helps to break down the fibers in the chicken, making it more tender and flavorful.

2. Use Boneless Skinless Chicken Breasts

Boneless skinless chicken breasts are the best cut of chicken to use for Pollo a La Parilla. They cook more evenly and are less likely to dry out on the grill. Pound the chicken breasts to an even thickness for even cooking.

3. Preheat the Grill

Preheat the grill to medium-high heat (around 375-450°F) before adding the chicken. This ensures that the chicken will cook evenly and prevents sticking.

4. Oil the Grill Grates

Before adding the chicken, brush the grill grates with oil to prevent sticking. You can use a high smoke point oil like canola or vegetable oil.

5. Grill the Chicken Over Direct Heat

Grill the chicken over direct heat for 6-8 minutes per side or until the internal temperature reaches 165°F. Avoid flipping the chicken too often as this can cause it to dry out.

6. Let the Chicken Rest

Once the chicken is cooked, remove it from the grill and let it rest for 5-10 minutes before slicing or serving. This allows the juices to redistribute throughout the chicken, making it more tender and juicy.

By following these tips, you can make the most delicious and juicy Pollo a La Parilla that will impress your friends and family.


Now, let’s address some common questions that may arise while making Pollo a La Parilla. Here are the answers to some of the frequently asked questions.

What is Pollo ala Parilla?

This recipe features juicy charbroiled chicken breast, topped with a flavorful combination of sautéed onions, bell peppers, fresh avocado and tomato slices.

What is pollo asado a la parrilla?

This recipe features a deliciously grilled chicken breast, topped with savory sautéed onions. It is served with a fresh combination of lettuce, tomato, and onion, along with creamy sliced avocado, fluffy rice, hearty refried beans and warm tortillas for a satisfying meal.

How to cook chicken on a Santa Maria grill?

Before starting to cook, make sure to preheat your grill to a medium-high temperature. Next, using a paper towel, pat the chicken dry to remove any excess moisture. Then, generously season the chicken with Kinder’s Santa Maria Rub to add a delicious flavor to your dish.

Place the chicken on the grill directly over the heat and let it cook for 2-4 minutes on each side, until it’s seared and has a nice golden-brown color. Once the chicken is seared, move it to the indirect heat area of the grill and continue cooking until the internal temperature of the chicken reaches 165°F. This will ensure that the chicken is fully cooked and safe to eat.

Bottom Line

In conclusion, Pollo a La Parilla is a must-try recipe for anyone who loves grilled chicken. With its juicy and tender meat, bold and flavorful seasoning, and easy-to-follow steps, it’s a dish that will make your taste buds dance with joy. Whether you’re looking for a quick and delicious weeknight meal or a show-stopping dish for your next barbecue party, Pollo a La Parilla is the perfect choice. So, gather your ingredients, fire up the grill, and get ready to enjoy the deliciousness of this classic Latin American dish. Trust me, once you try it, you’ll be hooked!

Pollo a La Parilla (Grilled Chicken) Recipe

One of my favorite things to make is Arrachera (which I have my personal recipe for on here) but I threw a party once that some of the guests don’t eat beef so I wanted to make a Chicken option so I made this up. I love mangos so I thought by marinading the meat in mango nectar and lime juice it would give the meat a nice flavor and I was right! I hope you like it.

  • 2 lbs boneless skinless chicken breasts
  • 1 whole white onion, sliced into rings
  • 4 -6 garlic cloves, peeled and chopped
  • adobo seasoning
  • cumin
  • pico de gallo
  • mango nectar
  • lime juice
  1. For steak tacos I have the steak run through a machine so it is flat. I haven’t tried pounding the chicken flat when making this but I think it may work better. Consider this an optional step, as every time I’ve made it without pounding it, it still comes out fantastic but it takes a while to cook. Maybe split breasts would be good.
  2. Season meat by sprinkling with Adobo, Cumin, and Pico de Gallo seasoning. I like to use the adobo that has cumin in it and if you choose to go this route, you don’t need to use any extra cumin. If you like spicy food use more pico seasoning, if you like mild use a smaller amount.
  3. Rub seasoning into meat thoroughly.
  4. Layer meat, onions, and garlic in a deep pan or bowl. I have also begun layering lime slices along with it.
  5. Pour mango nectar and lime juice over meat so that the liquid just covers the top of the meat. I use about a 3 part mango nectar, 1 part lime juice mix.
  6. Let sit for several hours or over night.
  7. Cook on hot grill.
  8. Serve with warm tortillas and desired taco toppings.
  9. An alternate cooking method:
  10. I had the guy at the meat counter cut up the chicken into taco meat, if you shop at a hispanic grocery store they’ll know exactly what you mean if you ask them to cut it for tacos but basically its just cutting it into small chunks. I still marinaded everything the same way, rubbing the seasonings into the meat is more difficult but still doable. Instead of grilling the meat however, after everything marinaded I put the whole mixture, marinade and all in a slow cooker. I wouldn’t use lime slices in the marinade for this though so you won’t have to pick them out.
Main Course
Latin American
< 60 Mins, Chicken, Chicken Breast, Healthy, High In…, High Protein, Meat, Mexican, Poultry, Summer, Very Low Carbs
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