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Homemade Pollo Loco Recipe

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This juicy, marinated grilled chicken is infused with bold Mexican flavors and served with creamy queso sauce for a delicious meal.

Ingredients

Scale

For the Chicken Marinade:

  • 2 lbs (900 g) boneless, skinless chicken thighs or breasts
  • 1/4 cup olive oil
  • 1/4 cup lime juice (freshly squeezed)
  • 2 tbsp orange juice
  • 2 cloves garlic (minced)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Queso Sauce (Optional):

  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded Mexican blend cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • Salt to taste

Instructions

Marinate the Chicken:

  1. Prepare the Marinade:
    • In a large bowl or resealable plastic bag, combine olive oil, lime juice, orange juice, garlic, smoked paprika, cumin, chili powder, oregano, salt, and pepper.
  2. Marinate the Chicken:
    • Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.

Grill the Chicken:

  1. Preheat the Grill:
    • Preheat your grill to medium-high heat. Oil the grates to prevent sticking.
  2. Cook the Chicken:
    • Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes before serving.

Make the Queso Sauce (Optional):

  1. Prepare the Sauce:
    • In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth.
  2. Add the Cheese:
    • Reduce the heat to low and stir in the shredded cheese, garlic powder, chili powder, and a pinch of salt. Cook, stirring, until the cheese is fully melted and the sauce is creamy.

Serve:

  1. Plate the Dish:
    • Serve the grilled chicken over rice, topped with the queso sauce if desired. Add tortillas, beans, or grilled vegetables on the side. Garnish with fresh cilantro and lime wedges.

Notes

  • For extra heat, add a pinch of cayenne pepper or diced jalapeños to the marinade.
  • If you don’t have a grill, you can cook the chicken in a skillet over medium-high heat or bake it in the oven at 400°F (200°C) for 20-25 minutes.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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