---
title: "Juicy Griddled Chicken Breast with Salad — Pollo a la Plancha"
description: "Versión en Español. Juicy griddled chicken breast is butterflied chicken marinated for 2 hours in garlic, parsley, and lemon juice, seasoned, and seared on a hot griddle for 3 to 4 minutes per side, t..."
url: https://www.chileanfoodrecipes.com/juicy-griddled-chicken-breast-pollo-a-la-plancha-recipe/
date: 2026-10-06
modified: 2026-10-06
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/juicy-grilled-chicken-breast-salad-featured.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Juicy Griddled Chicken Breast with Salad — Pollo a la Plancha

[Versión en Español](https://comidaschilenas.com/receta-de-pollo-a-la-plancha-jugoso/)

![Juicy griddled chicken breast with fresh salad](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/juicy-grilled-chicken-breast-salad-featured.jpg)*Griddled chicken breast with salad*

Juicy griddled chicken breast is butterflied chicken marinated for 2 hours in garlic, parsley, and lemon juice, seasoned, and seared on a hot griddle for 3 to 4 minutes per side, then served with a fresh salad of tomato, onion, olives, lettuce, and arugula dressed with olive oil. It takes 2 hours and 15 minutes of preparation, mostly marinating, and 10 minutes of cooking, and serves 4.

A nutritious, low calorie meal that fits a balanced diet without giving up flavor.

Contents

- [1. How to Make Griddled Chicken Breast?](#How_to_Make_Griddled_Chicken_Breast)
- [2. Nutritional Information](#Nutritional_Information)
- [3. Juicy Griddled Chicken Breast Recipe](#Juicy_Griddled_Chicken_Breast_Recipe)
  - [3.1. Ingredients](#Ingredients)
  - [3.2. Instructions](#Instructions)
- [4. Additional Tips](#Additional_Tips)
  - [4.1. Thaw safely](#Thaw_safely)
  - [4.2. Even thickness](#Even_thickness)
  - [4.3. Use a thermometer](#Use_a_thermometer)
  - [4.4. Let it rest](#Let_it_rest)
- [5. Frequently Asked Questions (FAQs)](#Frequently_Asked_Questions_FAQs)
  - [5.1. 1. Can I cook the breast without oil?](#1_Can_I_cook_the_breast_without_oil)
  - [5.2. 2. How do I know the chicken is cooked?](#2_How_do_I_know_the_chicken_is_cooked)
  - [5.3. 3. What salad goes best with the chicken?](#3_What_salad_goes_best_with_the_chicken)
  - [5.4. 4. Can I use other chicken cuts?](#4_Can_I_use_other_chicken_cuts)
- [6. Did You Know?](#Did_You_Know)
- [7. Recommended](#Recommended)

## How to Make Griddled Chicken Breast?

The marinade and the cooking are the keys. The marinade concentrates flavor and adds extra juiciness, and a short, hot sear cooks the breast through while keeping it moist.

## Nutritional Information

Each serving of griddled chicken breast with salad contains approximately 250 kcal, 7 g of carbohydrates, 10 g of fat, 33 g of protein, 3 g of fiber, 2 g of sugars, and 350 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

## Juicy Griddled Chicken Breast Recipe

**Preparation:** 2 hours 15 minutes (including marinating)
**Cooking:** 10 minutes
**Servings:** 4

### Ingredients

- 4 chicken breasts
- 2 garlic cloves
- 2 tomatoes
- 2 lemons
- 1 onion
- 1 tablespoon of parsley
- Lettuce
- Arugula
- Black olives
- Olive oil
- Apple cider vinegar
- Fine salt
- Black pepper

### Instructions

1. In a medium bowl, combine the peeled, chopped garlic, the parsley, and the seedless lemon juice, stir, and let it sit for about 5 minutes. Butterfly the chicken breasts with a sharp knife, cutting through the middle without slicing all the way, open them out, and lay them cut side up on a large plate.

![Skinless chicken breasts ready to butterfly and marinate](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/skinless-chicken-breasts-griddled.jpg)*Skinless Chicken Breasts*

1. Pour the marinade over the breasts and spread it evenly, cover with plastic wrap, and refrigerate for about 2 hours. Drain the breasts and season with salt and pepper. Heat a griddle or grill pan over medium high heat with a few drops of olive oil and carefully lay the breasts cut side up.

![Garlic for the lemon and parsley chicken marinade](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/garlic-chicken-marinade.jpg)*Garlic*

1. Cook for 3 to 4 minutes until golden, flip, and cook another 3 to 4 minutes; times vary with the size and thickness of the meat, so watch that it does not dry out. In a large bowl, combine the peeled tomatoes cut into half moons, the onion in thin strips, olives to taste, and the washed, drained lettuce and arugula leaves.

![Olive oil to dress the salad for griddled chicken](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/10/olive-oil-chicken-salad.jpg)*Olive Oil*

1. Dress the salad with olive oil, salt, and pepper, and optionally a squeeze of lemon or a splash of apple cider vinegar, and toss. Serve the chicken right away on a large plate with a generous portion of fresh salad.

## Additional Tips

### Thaw safely

If the breasts are frozen, seal them in a zip top bag and submerge it in cold water, changing the water as it chills, to speed up thawing without risk of contamination.

### Even thickness

Butterflying gives an even thickness, so the breast cooks through before the outside dries.

### Use a thermometer

The chicken is done at an internal temperature of 74°C (165°F).

### Let it rest

Rest the chicken 2 minutes before slicing so the juices stay inside.

| Original ingredient | Substitute | Ratio | Flavor note |
| --- | --- | --- | --- |
| Lemon juice | Lime juice | 2 fruits | More aromatic |
| Parsley | Cilantro | 1 tbsp | Fresher, herbal |
| Breast | Boneless thigh | 4 pieces | Juicier, longer cooking |
| Apple cider vinegar | Red wine vinegar | To taste | Sharper |

## Frequently Asked Questions (FAQs)

### 1. Can I cook the breast without oil?

Yes, in a good nonstick pan, although a little oil improves the texture and keeps it from sticking.

### 2. How do I know the chicken is cooked?

It should reach an internal temperature of 74°C (165°F). A kitchen thermometer gives the most precision; by touch, the meat should feel firm but juicy.

### 3. What salad goes best with the chicken?

A fresh salad of crisp vegetables such as lettuce, arugula, tomato, and onion, dressed with olive oil, vinegar, and lemon.

### 4. Can I use other chicken cuts?

Yes, although pieces with bone or skin need different cooking times and turn out juicier; the breast is ideal for a light, low fat meal.

## Did You Know?

The earliest remains of chickens eaten by humans date back about 8,000 years to the Neolithic and were unearthed in Hebei province, China.

## Recommended

- [Grilled Lemon Chicken Recipe](https://www.chileanfoodrecipes.com/grilled-lemon-chicken-pollo-asado-al-limon-recipe/)
- [Chicken and Vegetable Quiche Recipe](https://www.chileanfoodrecipes.com/chicken-vegetable-quiche-quiche-de-pollo-recipe/)
- [Chilean Chicken Chop Suey Recipe](https://www.chileanfoodrecipes.com/chilean-chicken-chop-suey-chapsui-de-pollo-recipe/)
- [Honey Mustard Vinaigrette Recipe](https://www.chileanfoodrecipes.com/honey-mustard-vinaigrette-vinagreta-de-mostaza-y-miel-recipe/)