Pollo Pimenton de la Vera a la Plancha

In-Season Summer Recipes Chicken

At OTRA, we prepare this chicken on a “plancha,” which is a heavy metal plate that is heated to high temperatures. The recipe works just as well on a very hot cast-iron skillet or the backyard grill.

By Brian Kingsford | June 22, 2021

Ingredients

½ cup Pimenton de la Vera (smoked Spanish paprika)
½ cup kosher salt
High quality extra-virgin olive oil
1½ pounds (6 ounces each) fresh chicken cutlet, pounded thin
Fresh cilantro for garnish
1–2 fresh limes, cut into wedges

Preparation

Mix paprika and salt together in a small bowl. You can adjust the smokiness by increasing or decreasing the paprika to your desired taste. Start by rubbing the chicken cutlets with some olive oil. Season both sides of the chicken with the salt mixture. (Note: You will not need all of the seasoning; reserve the remainder for next time.)

Place the chicken on a hot preheated grill. Cook for approximately 2 to 3 minutes per side. Remove from heat and allow the chicken to rest on a platter for about 3 to 5 minutes. Drizzle chicken with more extra-virgin olive oil and garnish with cilantro leaves and lime wedges.

Serve alongside the OTRA Summer Salad with a jar of the extra dressing. Serves 4.