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Homemade Pollo Loco Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 30 minutes (including marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Homemade Pollo Loco recipe features tender, juicy chicken marinated in a zesty blend of fresh orange and lime juices, garlic, and bold Mexican spices. Grilled to perfection, this flavorful chicken is perfect for a quick weeknight dinner or a festive gathering, served with lime wedges, fresh cilantro, and your favorite Mexican sides like rice, beans, or tortillas.

Ingredients

Chicken

  • 4 boneless, skinless chicken thighs (or breasts)

Marinade

  • 1/4 cup fresh orange juice (from about 1 orange)
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and pepper to taste
  • 1/2 teaspoon sugar (optional, for balancing acidity)

To Serve

  • Lime wedges
  • Fresh cilantro, chopped
  • Mexican rice, beans, or tortillas (optional)

Instructions

  1. Prepare the Marinade: In a medium bowl, combine the orange juice, lime juice, olive oil, minced garlic, chili powder, paprika, cumin, oregano, onion powder, cayenne pepper (if using), sugar, salt, and pepper. Whisk everything together until the mixture is well combined and smooth.
  2. Marinate the Chicken: Place the chicken thighs or breasts into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated by massaging the bag or turning the pieces in the dish.
  3. Refrigerate to Marinate: Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours to allow the flavors to penetrate. For best results, marinate overnight but no longer than 6 hours if using lime juice to prevent the meat from getting mushy.
  4. Preheat the Grill: About 10 minutes before cooking, preheat your outdoor grill or grill pan over medium-high heat to get an even sear and perfect grill marks.
  5. Cook the Chicken: Remove the chicken from the marinade and discard any leftover marinade to avoid contamination. Place the chicken on the grill and cook for 6-8 minutes per side for thighs, or 4-6 minutes per side for breasts, until the internal temperature reaches 165°F (75°C).
  6. Rest the Chicken: After grilling, transfer the chicken to a plate and let it rest for a few minutes. This helps retain the juices and keeps the chicken moist when sliced.
  7. Serve and Garnish: Serve the grilled chicken with fresh lime wedges and chopped cilantro for a bright, fresh finish. Pair with Mexican rice, beans, or warm tortillas for a complete meal experience like tacos or burritos.

Notes

  • Marinating overnight develops deeper flavors but avoid exceeding 6 hours to prevent the citrus juice from breaking down the chicken texture excessively.
  • Adjust cayenne pepper to control the spice level.
  • Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F (75°C).
  • Bone-in chicken can be used, but cooking times will be longer.
  • If no grill is available, use a grill pan or broil the chicken in the oven for similar results.

Find it online: https://slsrecipes.com/homemade-pollo-loco-recipe/