Description

This homemade Pollo Loco recipe features tender, marinated grilled chicken packed with bold and zesty flavors. Inspired by the famous dish, this version is juicy, smoky, and perfect for tacos, burritos, or serving over Mexican rice. Enjoy a healthier and more customizable twist on this restaurant classic at home!

Ingredients

Units Scale

For the Chicken Marinade:

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup orange juice
2 tablespoons lime juice
2 tablespoons white vinegar
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

For Serving (Optional):

Warm tortillas
Mexican rice
Pico de gallo
Guacamole

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Instructions

Prepare the Marinade:
In a large mixing bowl, whisk together olive oil, orange juice, lime juice, white vinegar, minced garlic, paprika, cumin, chili powder, oregano, smoked paprika, salt, and pepper.
Marinate the Chicken:
Place the chicken breasts in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Grill the Chicken:
Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and let any excess drip off. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
Rest and Serve:
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes. Slice or shred the chicken as desired. Serve with your choice of sides like warm tortillas, Mexican rice, or fresh salsa.

Notes

For an extra smoky flavor, add a small amount of chipotle pepper in adobo sauce to the marinade.
You can also bake the chicken at 400°F (200°C) for 25-30 minutes if grilling isn’t an option.
Double the marinade recipe if you’d like extra to use as a sauce (cook it separately to avoid cross-contamination).