Pollo Loco Recipe
If you’re craving a meal that’s a little wild, a lot zesty, and irresistibly satisfying, you’re in the right place! Pollo Loco is a vibrant dish featuring citrus-marinated, char-grilled chicken slices atop tomato-infused rice, all swirled with creamy queso and finished with bright garnishes. It’s my go-to for family dinners, casual weekends, or anytime I want to bring the flavors of Mexican street food into my kitchen. Trust me, once you try this, Pollo Loco will earn a permanent spot in your rotation.
Ingredients You’ll Need
The magic of Pollo Loco comes from its simple, fresh ingredients, each one bringing its own spark to the party. From juicy citrus to savory spices, these essentials work together to create layers of flavor you’ll crave.
- Chicken breasts: Boneless, skinless for quick cooking and maximum juiciness—try to select evenly sized pieces for best grilling.
- Orange juice: Delivers a sweet, tangy note that tenderizes and brightens the chicken.
- Lime juice: Adds sharp, zesty acidity to balance the richness of the olive oil and queso.
- Olive oil: Coats the chicken for a luscious texture and helps the marinade infuse every bite.
- Garlic cloves: Six big, flavorful cloves pack a serious punch and give the marinade a wonderful aroma.
- Ground cumin: Earthy, warm, and totally essential for that classic Mexican chicken flair.
- Dried oregano: One teaspoon is plenty to bring subtle herbal layers that mingle with the other spices.
- Smoked paprika: For a touch of smoky heat and appealing color (smoked is a must here!).
- Salt and pepper: Season to taste—don’t be shy, great seasoning takes Pollo Loco up a notch.
- Long-grain white rice: The perfect fluffy base to soak up all those mouthwatering juices and queso.
- Low-sodium chicken broth: Enriches every grain and ensures the rice is never bland.
- Tomato sauce: Stirred right into the rice for an extra hint of acidity and a gorgeous pink hue.
- White queso dip (or Monterey Jack): Warm, gooey cheese ties every element together—use your favorite variety.
- Chopped cilantro and lime wedges (optional): These bring color and zingy freshness to the final dish—highly recommended!
How to Make Pollo Loco
Step 1: Whip Up the Flavor-Packed Marinade
Grab a medium bowl and whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, salt, and pepper. This marinade is where all the big, bold flavors begin—the citrus helps tenderize the chicken, and the blend of spices creates that signature aroma Pollo Loco is famous for.
Step 2: Get Your Chicken Soaking
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade right over and give everything a little toss to coat. Seal or cover, then refrigerate for at least 30 minutes, but if you have time, let those flavors work their magic for 2–4 hours. The longer it sits, the more vibrant your Pollo Loco will be!
Step 3: Fluffy Tomato Rice Time
While the chicken marinates, move on to the rice. Combine the chicken broth and tomato sauce in a medium saucepan and bring to a boil. Stir in the rice, then reduce the heat, cover, and let it simmer gently for about 18–20 minutes, until the rice is tender and all the liquid has been absorbed. This step is simple, but the result is impossibly flavorful.
Step 4: Sizzle That Chicken
Fire up your grill or skillet to medium-high heat. Take the chicken out of its marinade and slap it onto the hot surface. Grill for 5–7 minutes per side, until you see gorgeous char marks and the chicken is cooked through. Let the chicken rest for five minutes before slicing—this keeps all those flavorful juices locked inside!
Step 5: Assemble and Drizzle
Now comes the fun part. Spoon generous helpings of tomato rice onto each plate, top with slices of juicy grilled chicken, then drizzle with warm queso dip (or scatter shredded cheese if you prefer). For that true Pollo Loco experience, finish with a shower of chopped cilantro and a few lime wedges on the side.
How to Serve Pollo Loco
Garnishes
This dish absolutely shines with a sprinkle of vibrant cilantro and fresh lime wedges—don’t skip them if you love a burst of green and citrusy zip. They cut through the richness and add a restaurant-worthy finish that makes Pollo Loco pop on any table.
Side Dishes
Pollo Loco pairs beautifully with classic sides like black beans, pickled jalapeños, grilled corn, or a cooling dollop of sour cream. If you want an effortless feast, toss together a crisp green salad or scoop up tortilla chips for that irresistible crunch.
Creative Ways to Present
Why not turn Pollo Loco into burritos or bowls for a playful twist? Layer rice, chicken, and queso in a wrap with shredded lettuce and avocado, or serve everything family-style and let everyone build their own plate. The more colorful and customizable, the more fun you’ll have!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, stash the chicken and rice in separate airtight containers in the fridge. Everything will keep well for up to three days, and the flavors often deepen overnight, making tomorrow’s lunch extra special.
Freezing
Pollo Loco freezes like a champ! Simply freeze the cooked chicken and rice separately for up to two months. Portioning before freezing makes for quick, easy meals later—just let the containers thaw overnight in the fridge when you’re ready to enjoy again.
Reheating
For best results, reheat chicken gently in a covered skillet or microwave, adding a splash of broth to keep things moist. Warm the rice separately and microwave the queso until it’s melty and smooth. Then assemble and garnish just as you would with a fresh batch.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a delicious, juicier alternative that soak up the marinade beautifully. Just adjust the grilling time as they may take a few minutes longer to cook through compared to chicken breasts.
How spicy is Pollo Loco?
As written, Pollo Loco is very flavorful but not spicy—great for all ages! If you want some heat, simply add a chopped jalapeño or a dash of your favorite hot sauce to the marinade.
What’s the secret to super tender chicken?
The citrus marinade is key! The combination of orange and lime juice not only adds incredible flavor but also helps break down the chicken for a melt-in-your-mouth texture. Just don’t marinate for more than 4 hours or the chicken can get too soft.
Can I make this if I don’t have a grill?
No grill? No problem. You can cook Pollo Loco in a cast-iron skillet or even broil the chicken in your oven for a charred effect. Any method that gives you a nice sear will do the trick.
Is there a way to make this dish dairy-free?
Sure thing! You can skip the queso or use a plant-based cheese dip on top. The chicken and rice are naturally dairy-free and still deliver all that mouthwatering Pollo Loco flavor.
Final Thoughts
Pollo Loco is more than just a recipe—it’s a celebration of fresh flavors, vibrant colors, and pure comfort. I hope you make it soon, share it with loved ones, and fall for it just as hard as I did. Give it a try, and let this zesty dish bring some delicious excitement to your table!
Print
Pollo Loco Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Pollo Loco is a vibrant and flavorful Mexican-inspired dish featuring grilled citrus-marinated chicken served with savory Mexican rice and topped with creamy queso dip. This recipe is bursting with zesty and smoky flavors that will transport your taste buds south of the border.
Ingredients
For the Marinade:
- 4 boneless, skinless chicken breasts
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup olive oil
- 6 garlic cloves (minced)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Mexican Rice:
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup tomato sauce
For Serving:
- ½ cup white queso dip (or shredded Monterey Jack)
- Chopped cilantro and lime wedges for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together orange juice, lime juice, olive oil, garlic, cumin, oregano, paprika, salt, and pepper. Marinate chicken breasts in the mixture for at least 30 minutes.
- Prepare the Mexican Rice: In a saucepan, bring chicken broth and tomato sauce to a boil. Add rice, cover, and simmer for 18–20 minutes until tender.
- Grill the Chicken: Preheat grill or skillet. Grill marinated chicken for 5–7 minutes per side until fully cooked.
- Serve: Slice chicken and serve over Mexican rice. Drizzle with queso dip and garnish with cilantro and lime wedges.
Notes
- Bone-in chicken pieces can be used for more flavor but will require longer cooking.
- For a spicier version, add a chopped jalapeño to the marinade.
- Substitute cauliflower rice for a low-carb option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chicken breast with rice and queso
- Calories: 585
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 110 mg
