Description
This Homemade Pollo Loco recipe features juicy, marinated chicken grilled to perfection with a vibrant citrus and spice blend. Infused with fresh orange and lime juices, garlic, and a mix of chili powder, cumin, and oregano, the chicken offers a flavorful Mexican-inspired dish perfect for tacos, burritos, or served alongside rice and beans.
Ingredients
Scale
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
- Prepare the Marinade: In a medium bowl, combine the orange juice, lime juice, olive oil, minced garlic, chili powder, paprika, ground cumin, dried oregano, onion powder, cayenne pepper if using, sugar, salt, and pepper. Whisk the ingredients together thoroughly until well blended.
- Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring each piece is fully coated with the flavorful mixture.
- Refrigerate: Seal the bag or cover the dish with plastic wrap and refrigerate the chicken for at least 2 hours, or up to 6 hours. For best results and maximum flavor infusion, marinate the chicken overnight.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat to prepare for cooking the chicken evenly and to achieve a nice char.
- Grill the Chicken: Remove the chicken from the marinade, discarding any excess marinade. Place the chicken on the grill and cook for about 6 to 8 minutes per side if using thighs, or 4 to 6 minutes per side for breasts. Grill until the internal temperature reaches 165°F (75°C), ensuring the chicken is fully cooked through.
- Rest the Chicken: After grilling, remove the chicken from the heat and let it rest for a few minutes. This allows the juices to redistribute, keeping the meat moist and tender.
- Serve: Slice the chicken and garnish with fresh lime wedges and chopped cilantro. Serve alongside Mexican rice, beans, or wrap in tortillas to enjoy as tacos or burritos.
Notes
- To intensify the flavor, marinate the chicken overnight instead of the minimum 2 hours.
- Adjust cayenne pepper quantity according to your preferred heat level or omit entirely for milder taste.
- Ensure the grill is properly preheated to prevent sticking and to achieve grill marks.
- Use a meat thermometer to guarantee the chicken is cooked to a safe internal temperature of 165°F (75°C).
- For a smokier flavor, consider using a charcoal grill or adding wood chips to your gas grill.
