CUBAN-STYLE POLLO A LA PLANCHA

Steps:

• Using a blender or food processor, purée garlic, orange juice, lime juice, cumin, oregano, black pepper, allspice (if using), and 1 teaspoon kosher salt until smooth.
• f using chicken breast halves, cut into cutlets following our instructions here, pounding to an even thickness of about 1/4 inch (if desired, you can butterfly the breast halves by not fully cutting all the way through, so that they open like a book; butterflied breasts also need to be pounded to an even thickness).
• Place chicken cutlets in a large zipper-lock bag or shallow baking or glass storage dish. Add marinade, making sure it coats chicken evenly all over. Press out excess air and seal zipper-lock bag, or cover dish with plastic or a lid. Refrigerate for 30 minutes; if chicken is in a dish, turn it once halfway through.
• Remove the chicken breasts from the marinade and wipe off any excess. In a stainless steel skillet, heat oil over medium-high heat until shimmering. Working in batches if necessary to prevent crowding the pan, add the chicken cutlets and cook until golden brown on each side, 2 to 3 minutes per side. Transfer cooked cutlets to a platter and cover with foil or place in a low oven to keep warm. Repeat with remaining chicken, adding more oil if the pan gets too dry.
• In the same skillet that you cooked the chicken, add more oil if the pan is dry and heat over medium-high heat until shimmering. Add the onion rings, season with salt, and sauté until the onions have softened a bit and started to brown, 7 to 10 minutes; lower heat and/or add a small splash of water if the contents of the pan threaten to burn.
• Arrange cutlets on serving plates and top with browned onions.