Description
Pollo Loco is a vibrant and flavorful grilled chicken dish featuring a zesty marinade made with fresh lime and orange juices, garlic, and a blend of aromatic spices. Perfectly charred on the grill, this Mexican-inspired recipe is easy to prepare and bursting with bold, tangy flavors that make it an ideal option for a tasty weeknight dinner or backyard barbecue.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs
Marinade
- 3 cloves garlic, minced
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Garnish
- Fresh cilantro, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together the lime juice, orange juice, olive oil, minced garlic, ground cumin, smoked paprika, chili powder, dried oregano, salt, black pepper, and optional cayenne pepper until thoroughly combined.
- Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are coated well. Seal or cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
- Preheat the Grill: Heat a grill or grill pan to medium-high heat to get a good sear and char for the chicken.
- Grill the Chicken: Remove the chicken thighs from the marinade, letting the excess drip off. Place them on the hot grill and cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F and the exterior develops a nice charred crust.
- Rest and Garnish: Once cooked, let the chicken rest for 5 minutes to retain juices. Garnish with freshly chopped cilantro before serving to add a fresh herbal note.
Notes
- For a spicier kick, increase the amount of cayenne pepper or add diced jalapeños to the marinade.
- Chicken breasts can be substituted for thighs but adjust grilling time accordingly to prevent drying out.
- Marinating overnight will result in more intense flavors, but a minimum of 2 hours is sufficient.
- If you don’t have a grill, a grill pan or broiler can be used as alternatives.
- Ensure chicken reaches the safe internal temperature of 165°F (74°C) before serving.
