Description
This Homemade Pollo Loco recipe features juicy, marinated chicken thighs or breasts grilled to perfection with a zesty blend of citrus juices and Mexican spices. The flavorful marinade infuses the chicken with bold notes of orange, lime, garlic, chili powder, and cumin, making it a vibrant dish perfect for summer grilling or a festive meal. Serve with lime wedges, fresh cilantro, and traditional sides like Mexican rice, beans, or tortillas for authentic Mexican-inspired flavors.
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, garlic, chili powder, paprika, cumin, oregano, onion powder, cayenne pepper (if using), sugar, salt, and pepper. Whisk everything together until well combined.
- Marinate the Chicken: Place the chicken thighs or breasts in a resealable plastic bag or shallow dish, then pour the marinade over, ensuring all pieces are evenly coated.
- Refrigerate: Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or up to 6 hours. For maximum flavor, marinate overnight.
- Preheat the Grill: Preheat your grill or grill pan over medium-high heat to prepare for cooking.
- Cook the Chicken: Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for about 6-8 minutes per side if using thighs, or 4-6 minutes per side for breasts, until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Rest the Chicken: Once grilled, remove the chicken from the grill and let it rest for a few minutes before slicing to allow juices to redistribute.
- Serve: Garnish with lime wedges and freshly chopped cilantro. Pair with Mexican rice, beans, or tortillas for tacos or burritos as desired.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- If you prefer less heat, omit the cayenne pepper or adjust according to taste.
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- If you don’t have a grill, a grill pan or skillet can be used on the stovetop as an alternative.
- To keep the chicken moist, avoid overcooking and let it rest before cutting.
