Name: Pollo Loco Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 1/4 cup plain Greek yogurt (or sour cream); 1/4 cup mayonnaise; 2 tablespoons lime juice; 1 tablespoon white vinegar; 3 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 4 boneless, skinless chicken breasts; 1 tablespoon olive oil (for grilling)

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If there’s one dish that can instantly transport me to a sun-soaked Mexican plaza, it’s Pollo Loco. This vibrant grilled chicken is marinated in a rich blend of tangy lime, creamy yogurt, earthy spices, and just enough heat to wake up your taste buds. With each bite perfectly charred and tender, Pollo Loco strikes that craveable balance between comfort food and a true fiesta for your senses. Whether you’re grilling for a weeknight dinner or planning a festive get-together, this is a recipe destined to earn requests for an encore.

Ingredients You’ll Need

What I love most about making Pollo Loco at home is how a handful of pantry staples can create layers of flavor. Each ingredient pulls its weight, working together to bring forward juicy, zesty, and savory chicken that’s sure to become a household favorite.

Chicken breasts: Boneless and skinless for quick cooking and a lean, protein-packed base; you can also swap in thighs for even more juiciness.
Greek yogurt (or sour cream): Adds tang and tenderizes the meat, locking in moisture for every bite.
Mayonnaise: Lends creaminess to the marinade, helping the spices cling and ensuring a golden, luscious chicken exterior.
Lime juice: Bright and citrusy, the acidity pounds flavor deep into the chicken and makes each bite pop.
White vinegar: Sharpens the marinade and gives extra depth to the overall flavor profile.
Garlic: Freshly minced for that unmistakable aromatic punch – don’t skimp here!
Ground cumin: Provides earthy, smoky warmth that dances beautifully with the grilled notes.
Smoked paprika: Gives the chicken its signature color and a subtle, campfire-like smokiness.
Chili powder: Just enough heat to keep things interesting without blowing out your palate.
Dried oregano: A touch of herbal flavor rounds out the savory elements.
Salt: Vital for seasoning and bringing all the marinade elements together.
Black pepper: For subtle spice and aromatic warmth.
Olive oil (for grilling): Prevents sticking and helps with those beautiful charred grill marks.

How to Make Pollo Loco

Step 1: Whip Up the Marinade

In a medium bowl, combine the Greek yogurt, mayonnaise, freshly squeezed lime juice, white vinegar, minced garlic, cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Whisk it all together until you have a velvety, sunset-hued marinade that not only smells irresistible but will tenderize the chicken beautifully.

Step 2: Marinate the Chicken

Place your chicken breasts into a large resealable bag or a shallow dish, then pour that glorious marinade over the top. Make sure each piece gets thoroughly coated! Cover and refrigerate for at least 2 hours (overnight is even better), so every bite is bursting with that signature Pollo Loco flavor.

Step 3: Fire Up the Grill

When you’re ready to cook, preheat your grill or grill pan to medium-high. Brush the grates with olive oil to prevent sticking and guarantee those beautiful grill marks. Remove your chicken from the marinade, letting any excess drip off—but don’t wipe it away; we want that flavor!

Step 4: Grill to Perfection

Lay those marinated chicken breasts on the hot grill and cook for 5 to 6 minutes on each side. You’re aiming for a glorious golden color, pronounced grill lines, and a juicy center. The internal temperature should reach 165°F; if you’re unsure, use a quick-read thermometer to check. Once done, let the chicken rest for 5 minutes—this makes all the difference for juicy results.

Step 5: Slice and Savor

Serve your freshly grilled Pollo Loco as is, or slice it for tacos, salads, or burrito bowls. Don’t forget to spoon over any resting juices—there’s so much flavor you don’t want to miss a drop!

How to Serve Pollo Loco

Garnishes

A sprinkle of freshly chopped cilantro, wedges of extra lime, and diced red onions can all amplify the freshness and bring extra color to your Pollo Loco plate. A little cotija cheese crumbled over the top turns this into a dish fit for a fiesta!

Side Dishes

Pair your Pollo Loco with classic sides like warm tortillas, fluffy rice, refried or black beans, or a smoky grilled corn salad. For an even more festive table, set out a bowl of tangy pico de gallo and a pile of jalapeño slices.

Creative Ways to Present

Don’t stop at the usual! Slice the chicken for loaded tacos, tuck it into burritos, top a zesty salad, or layer it over nachos for a crowd-pleasing twist. Pollo Loco also makes a flavorful filling for sandwiches, meal prep bowls, or even pizzas with a south-of-the-border flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover Pollo Loco can be stored in an airtight container in the fridge for up to three days. Slice before storing for easy access when building salads or wraps later in the week.

Freezing

For best texture, freeze fully cooled grilled chicken in a freezer-safe bag, removing as much air as possible. It’ll keep well for up to two months, making future dinners delightfully effortless.

Reheating

To keep the chicken juicy, reheat gently in a covered skillet over low heat, adding a splash of water or broth if needed. You can also microwave slices in 30-second bursts until warmed through, but beware of overcooking.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add even more flavor and stay extra juicy on the grill—the marinade works beautifully with both cuts, so use whichever you prefer.

How spicy is this Pollo Loco recipe?

The recipe has gentle warmth from the chili powder and smoked paprika, but it isn’t overly hot. For those who crave heat, just add a pinch of cayenne or sliced jalapeños when serving.

Do I have to grill Pollo Loco, or can I bake it?

No grill? No problem! Bake the marinated chicken at 425°F on a parchment-lined sheet for about 20 minutes, or until cooked through. You won’t get grill marks, but the flavor will still shine.

Is there a dairy-free option for the marinade?

If you need a dairy-free version, substitute your favorite plain non-dairy yogurt and mayo. The results are just as creamy and craveable!

Can I marinate the chicken too long?

Up to 24 hours in the marinade is perfect, but if you leave it much longer, the acids and dairy can start to break down the chicken too much, affecting texture. For best results, keep it under a day.

Final Thoughts

This Pollo Loco recipe is one of those unforgettable dishes you’ll want to make again and again. Every bite is juicy, vibrant, and packed with the kind of bold flavor that just begs to be shared. I can’t wait for you to fire up your grill and bring the spirit of a Mexican celebration right to your table—your next dinner just got a whole lot more exciting with Pollo Loco!

Pollo Loco Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

Author: admin
Total Time: 22 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Pollo Loco is a delicious grilled chicken dish marinated in a zesty blend of yogurt, lime, and spices, perfect for a flavorful meal with a Mexican flair.

Ingredients

Scale

Marinade:

1/4 cup plain Greek yogurt (or sour cream)
1/4 cup mayonnaise
2 tablespoons lime juice
1 tablespoon white vinegar
3 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Additional:

4 boneless, skinless chicken breasts
1 tablespoon olive oil (for grilling)

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Instructions

Prepare Marinade: In a bowl, mix yogurt, mayonnaise, lime juice, vinegar, garlic, cumin, paprika, chili powder, oregano, salt, and pepper.
Marinate Chicken: Coat chicken in the marinade, refrigerate for 2 hours or overnight.
Grill Chicken: Grill marinated chicken for 5–6 minutes per side until cooked through.
Rest and Serve: Let chicken rest before slicing. Serve with desired sides.