Description
This Homemade Pollo Loco recipe is a flavorful Mexican grilled chicken dish marinated in a zesty blend of orange and lime juices, garlic, achiote paste, and traditional spices. Perfectly charred and juicy, it is ideal for a vibrant main course served with classic Mexican sides like rice, beans, and tortillas.
Ingredients
Scale
Chicken
- 2 pounds bone-in, skin-on chicken thighs or drumsticks
Marinade
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons white vinegar
- 2 tablespoons soy sauce
- 2 tablespoons achiote paste or 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
For Serving
- Fresh cilantro
- Lime wedges
Instructions
- Prepare the Marinade: In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, white vinegar, soy sauce, achiote paste (or paprika), chili powder, ground cumin, oregano, salt, black pepper, and cayenne pepper if using to create a vibrant marinade.
- Marinate the Chicken: Add the chicken thighs or drumsticks to the marinade and toss thoroughly to coat each piece well. Cover the bowl and refrigerate for at least 2 hours; for best flavor, marinate overnight.
- Preheat the Grill: Heat your grill to medium-high heat, preparing for direct cooking to achieve a perfect char.
- Grill the Chicken: Remove chicken from marinade, letting excess drip off. Place chicken skin-side down on the grill and cook for 6 to 7 minutes until skin is nicely charred. Flip and continue to grill for another 6 to 8 minutes, basting occasionally with reserved marinade to keep the chicken moist and flavorful.
- Check for Doneness: Continue grilling until the internal temperature reaches 165°F (74°C) and the skin is crispy and slightly charred.
- Serve: Serve hot, garnished with fresh cilantro and lime wedges alongside Mexican rice, beans, and warm tortillas for a complete meal.
Notes
- If you don’t have a grill, bake the chicken at 400°F (200°C) for 35 to 40 minutes and then broil for 2 to 3 minutes to crisp the skin.
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat beautifully.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken piece
- Calories: 360
- Sugar: 2g
- Sodium: 660mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 135mg
