This Homemade Pollo Loco Recipe brings restaurant-style, juicy, grilled chicken to your backyard with a simple Mexican-style citrus marinade. Perfect for easy weeknight dinners or summer cookouts, you’ll love its spicy, tangy flavor and tender texture.
Why You’ll Love This Recipe
- Restaurant-style flavor at home without takeout fees
- Juicy, tender marinated chicken every time
- Quick prep—marinade comes together in 10 minutes
- Customizable spice level: mild to fiery hot
- No oven needed—perfect for grilling season
- Ready in under an hour (including marinading)
- Budget-friendly and family-approved
- Great for tacos, bowls, salads, or meal prep
Ingredients
- 4 boneless, skinless chicken thighs (about 1½ lbs; breasts can be substituted)
- ¼ cup fresh orange juice (about 1 small orange)
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (for smoky depth)
- ½ teaspoon chili powder or cayenne (adjust for spice)
- ¼ cup chopped fresh cilantro (optional; parsley works too)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Lime wedges and extra cilantro for garnish
Directions
- Make the Marinade
In a medium bowl, whisk together orange juice, lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and chopped cilantro until fully combined. (Tip: grate a bit of orange zest for extra aroma.) - Marinate the Chicken
Place chicken in a large zip-top bag or glass dish. Pour in the citrus-spice mixture, seal, and massage. Refrigerate at least 30 minutes (up to 4 hours) to let flavors penetrate. For a quick weeknight boost, aim for at least 15 minutes. - Preheat the Grill
Heat outdoor grill or indoor grill pan over medium-high heat (around 400°F). Oil grates lightly to prevent sticking and help char those edges. - Grill to Perfection
Remove chicken from marinade, shake off excess, and grill 6–8 minutes per side, brushing once with leftover marinade. Look for golden char marks and an internal temperature of 165°F. - Rest and Slice
Transfer chicken to a plate, tent loosely with foil, and let rest 5 minutes—this locks in juices and keeps your Pollo Loco extra tender. - Serve and Enjoy
Slice against the grain for the best bite. Arrange on a platter, garnish with lime wedges and cilantro, and serve with warm tortillas, fluffy rice, or a crisp salad.
Servings & Timing
- Yields: 4 servings
- Prep Time: 15 minutes
- Marinating Time: 30 minutes–4 hours
- Cook Time: 12 minutes
- Total Time: ~1 hour (including 30-minute marinade)
Variations
- Smoky Chipotle: replace chili powder with 1 Tbsp chipotle powder.
- Honey-Lime Glaze: stir 2 Tbsp honey into the marinade.
- Spicy Mango: add ½ cup diced mango and 1 Tbsp chopped jalapeño.
- Herb Fusion: swap cilantro for 2 Tbsp chopped oregano and thyme.
- Sheet Pan Style: bake chicken and veggies at 425°F for 20 minutes.
- Vegan Twist: use firm tofu or cauliflower steaks with the same marinade.
Storage & Reheating
- Fridge: store cooled chicken in an airtight container for up to 4 days.
- Freezer: freeze portions in freezer bags for up to 3 months.
- Reheat: gently warm in a skillet with a splash of water or microwave, covered, until hot.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just reduce cook time to 5–7 minutes per side to avoid drying out.
Q: How long should I marinate for best results?
A: Ideally 30 minutes to 2 hours; marinating longer adds more flavor but avoid over-marinating past 6 hours or the acids can start to “cook” the meat.
Q: Is this recipe very spicy?
A: You control the heat—start with ½ teaspoon chili powder and adjust up or down to suit your taste.
Q: Can I grill this indoors?
A: Yes! An indoor grill pan or broiler works great—just watch closely for char marks.
Q: What sides go well with Pollo Loco?
A: Mexican rice, black beans, grilled veggies, avocado salad, or warm tortillas are perfect companions.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer; the internal temp should read 165°F at the thickest part.
Q: Can I double or halve this recipe?
A: Yes—just adjust marinade ingredients proportionally and use a larger container if doubling.
Q: Can I prep ahead for a party?
A: Marinate overnight and grill just before guests arrive for maximum convenience.
Conclusion
Bright citrus, authentic Mexican-style spices, and a hot grill come together in this easy Homemade Pollo Loco Recipe for irresistibly delicious chicken you’ll crave again and again. Whether it’s taco night, a backyard BBQ, or a simple family dinner, this dish delivers juicy, restaurant-style flavor in under an hour. Give it a try, share your tweaks in the comments, and explore more of my grilling recipes for endless summer inspiration!
Homemade Pollo Loco Recipe
Ingredients
- 4 boneless skinless chicken thighs (about 1½ lbs; breasts can be substituted)
- 1/4 cup fresh orange juice (about 1 small orange)
- 1/4 cup fresh lime juice (about 2 limes)
- 2 tablespoons extra-virgin olive oil (or avocado oil)
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (for smoky depth)
- 1/2 teaspoon chili powder (adjust spice level)
- 1/4 cup fresh cilantro chopped (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- lime wedges and extra cilantro for garnish
Instructions
- Whisk together orange juice, lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and chopped cilantro in a medium bowl until emulsified.
- Place chicken in a zip-top bag or glass dish and pour in the marinade, ensuring all pieces are coated. Refrigerate for at least 30 minutes, up to 4 hours.
- Heat your grill or grill pan over medium-high heat (around 400°F) and oil the grates to prevent sticking.
- Remove chicken from marinade, shake off excess, and grill for 6-8 minutes per side until internal temperature reaches 165°F and nice char marks appear.
- Transfer grilled chicken to a plate and tent with foil for 5 minutes, then slice against the grain for the best texture.
- Arrange sliced Pollo Loco on a platter, garnish with lime wedges and fresh cilantro, and enjoy with tortillas, rice, or a fresh salad.
Notes
Nutrition
