A juicy, citrusy spin on classic Mexican grilled chicken, this Homemade Pollo Loco Recipe delivers smoky, spicy notes you’ll crave—whether you’re firing up the backyard grill or popping it in the oven. It’s simple, authentic, and bound to become a family favorite.
Why You’ll Love This Recipe
- Bursting with authentic Mexican flavors—no extra sauces needed
- Citrusy marinade tenderizes chicken for melt-in-your-mouth texture
- Ready in under two hours (including a hands-off marinating time)
- Perfect for outdoor barbecues or an easy weeknight dinner
- Versatile: grill hot and fast or oven-bake on a busy night
- Minimal ingredients you probably already have in your pantry
- Crowd-pleaser for gatherings, taco nights, or meal prep
- Gluten-free and easily dairy-free—just skip the crema topping
Ingredients
- 2 lbs boneless, skinless chicken thighs (or breasts, if you prefer)
- ¼ cup extra-virgin olive oil (I love California Olive Ranch)
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup fresh orange juice (one medium orange)
- 4 garlic cloves, minced (or 1 tsp garlic powder in a pinch)
- 2 tsp chili powder (mild or hot—your call)
- 1 tsp smoked paprika (gives that authentic grill smokiness)
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if you can find it)
- 1 tsp kosher salt (Diamond Crystal or Morton both work)
- ½ tsp freshly ground black pepper
- 2 Tbsp chopped fresh cilantro (stems discarded)
- Optional: ¼ tsp red pepper flakes for extra heat
Directions
- Marinate the Chicken
In a large bowl, whisk olive oil, lime juice, orange juice, garlic, chili powder, paprika, cumin, oregano, salt, pepper, cilantro, and red pepper flakes (if using). Add the chicken and toss until each piece is well coated. Tip: For best results, let it rest for at least 1 hour—overnight if you can. - Preheat Your Grill (or Oven)
If grilling, heat to medium-high and oil the grates well. If oven-baking, preheat to 400 °F and line a baking sheet with foil for easy cleanup. - Grill the Chicken
Lay thighs on the hot grill. Cook 6–8 minutes per side, flipping once. You’re aiming for an internal temperature of 165 °F—use a reliable instant-read thermometer (I swear by ThermoPro). - Oven-Bake Option
Bake in your 400 °F oven for about 20 minutes, flipping halfway through. If you want a slight char, broil for 2–3 minutes at the end—watch it closely! - Rest and Slice
Remove the chicken, tent loosely with foil, and let it rest 5 minutes. Resting locks in juices and keeps your pollo loco juicy. - Serve and Garnish
Slice against the grain, sprinkle more fresh cilantro, and offer lime wedges on the side. Pair with warm tortillas, avocado slices, or a crisp salad.
Servings & Timing
- Yield: 4 servings
- Prep Time: 15 minutes prep
- Marinating Time: 1 hour (or up to 8 hours for max flavor)
- Cook Time: 20 minutes grilling or baking
- Total Time: About 1 hour 35 minutes (including marinating)
Variations
- Smoky Chipotle: Stir in 1 Tbsp chopped chipotle in adobo for extra depth.
- Mango-Habanero Kick: Add ¼ cup mango puree and ½ tsp habanero powder to the marinade.
- Herb-Roasted Oven Bake: Swap cilantro for rosemary and thyme, then roast at 375 °F for 25 minutes.
- Cilantro-Lime Chicken Tacos: Warm tortillas and top sliced pollo loco with cabbage slaw and crema.
- Dairy-Free Twist: Skip crema and serve with guacamole or mashed avocado.
- Sheet-Pan Meal: Toss peppers, onions, and zucchini on the same pan for a one-dish dinner.
Storage & Reheating
Store leftover pollo loco in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months—thaw overnight in the fridge. To reheat, warm in a 350 °F oven for 8–10 minutes or microwave on medium power, covered, for 1 – 2 minutes. Avoid overcooking: you want warmth, not rubbery chicken!
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Absolutely—just adjust the cooking time (breasts may take 2–3 minutes less per side on the grill).
Q: How long should I marinate for maximum flavor?
A: At least 1 hour, though 4–6 hours is ideal. Overnight yields the most tender, flavored chicken.
Q: My grill marks didn’t show—what happened?
A: Make sure your grill is fully preheated and clean; oil the grates and pat the chicken dry before grilling.
Q: Can I bake this without broiling at the end?
A: Yes—skip the broil step. You’ll miss a slight char, but the flavor is still wonderful.
Q: Is this recipe spicy?
A: It’s mild-medium by default; ramp up the chili powder or add red pepper flakes to taste.
Q: Any tips for oven-only cooks?
A: Use a wire rack on your baking sheet so air circulates and you don’t steam the chicken on the foil.
Q: Can I double the recipe for a crowd?
A: Sure—keep pieces in a single layer or use two pans, and watch your cooking time (it may go up slightly).
Q: What should I serve with Pollo Loco?
A: Rice, beans, grilled veggies, or stuffed into tacos—feel free to get creative!
Conclusion
This Homemade Pollo Loco Recipe is your go-to for bright, zesty Mexican flavors with minimal fuss. Whether you grill under open skies or roast in your kitchen, each bite bursts with citrusy, smoky goodness. Give it a whirl tonight, drop me a comment below, and explore my other marinades and Mexican-inspired dishes—you’ll be hooked!
Homemade Pollo Loco Recipe
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/4 cup extra-virgin olive oil (California Olive Ranch recommended)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup fresh orange juice (one medium orange)
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons fresh cilantro chopped
- 1/4 teaspoon red pepper flakes optional
Instructions
- In a large bowl, whisk together olive oil, lime juice, orange juice, garlic, chili powder, smoked paprika, cumin, oregano, salt, pepper, cilantro, and red pepper flakes until smooth.
- Add chicken thighs to the marinade, toss well, cover, and refrigerate for at least 1 hour or up to 8 hours for deeper flavor.
- Heat your grill to medium-high, oil the grates, or preheat oven to 400°F and line a baking sheet with foil.
- Grill thighs 6–8 minutes per side until 165°F internal temperature, or bake for 20 minutes at 400°F, flipping halfway through.
- Let chicken rest under foil for 5 minutes, slice against the grain, garnish with additional cilantro and lime wedges, then enjoy.
Notes
Nutrition
