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recipe for pollo loco chicken

recipe for pollo loco chicken

This Pollo Loco Chicken recipe is as versatile as it is delicious, making it the perfect addition to any meal plan or gathering. The combination of smoky, spicy, and tangy flavors will leave everyone coming back for more.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 325
Ingredients Equipment Instructions Notes

Ingredients
  

4 boneless, skinless chicken thighs (or chicken breasts)
3 tbsp olive oil
3 tbsp lime juice
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp chili powder
1 tbsp cumin
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp cayenne pepper (optional for heat)
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Sliced red onion, avocado, or other toppings (optional)

Equipment

  • Grill or oven
  • Mixing bowl
  • Resealable plastic bag or shallow dish for marinating
  • Meat thermometer (optional, but recommended)
  • Tongs (for grilling)
  • Baking sheet (if using the oven)

Method
 

Prepare the marinade: In a medium-sized bowl, mix the olive oil, lime juice, soy sauce, chili powder, cumin, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper.
    Marinate the chicken: Place the chicken thighs into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 24 hours for more flavor.
      Cook the chicken: Preheat your grill or oven (375°F/190°C). If grilling, cook the chicken for 6-7 minutes on each side, or until it reaches an internal temperature of 165°F (75°C). For baking, place the chicken on a baking sheet and bake for 20-25 minutes.
        Rest the chicken: Let the chicken rest for 5 minutes before slicing or serving.
          Serve: Serve with fresh cilantro, avocado, red onion, or your choice of sides.

            Notes

            • For lower-calorie options: Use chicken breasts instead of thighs and reduce or eliminate the oil in the marinade.
            • For extra flavor: You can experiment with adding a touch of orange juice or chipotle peppers to the marinade for a citrusy or smoky twist.
            • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the chicken for up to 3 months.