Description
Creamy Mexican pollo loco brings zesty flavors dancing across your plate with bold spices and tender chicken. Crisp textures and rich seasonings promise a mouthwatering experience you won’t forget.
Ingredients
Scale
Proteins:
- 2 pounds (900 grams) boneless, skinless chicken thighs or breasts
Liquid Ingredients:
- ¼ cup olive oil
- ¼ cup lime juice (freshly squeezed)
- 2 tablespoons orange juice
- 1 cup whole milk
Spices and Seasonings:
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- Salt to taste
Additional Ingredients:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup shredded Mexican blend cheese
Instructions
- Infuse the poultry with a vibrant citrus-herb marinade by whisking together olive oil, tangy lime and orange juices, minced garlic, smoky spices, and aromatic herbs in a large mixing container.
- Submerge chicken pieces completely in the marinade, ensuring every crevice is coated. Refrigerate for a minimum of 30 minutes, allowing flavors to deeply penetrate the meat.
- Heat the grill to a robust medium-high temperature, creating a clean, lightly oiled cooking surface to prevent sticking.
- Extract chicken from the marinade, letting excess liquid drip away. Place protein onto hot grates, allowing each side to caramelize and develop a rich, golden-brown exterior.
- Monitor cooking progress carefully, rotating chicken to achieve even charring. Cook until internal temperature reaches a safe 165F, with juices running clear and meat showing no pink.
- Remove chicken from grill and let it rest momentarily, allowing internal juices to redistribute and ensure maximum tenderness.
- Optional: Craft a velvety queso sauce by melting butter, incorporating flour to create a roux, then gradually introducing milk while whisking to eliminate lumps.
- Incorporate shredded cheese, garlic powder, and chili powder into the sauce, stirring until achieving a smooth, luxurious consistency.
- Plate the grilled chicken over fluffy rice, drizzling with optional queso sauce. Enhance the presentation with fresh cilantro, lime wedges, warm tortillas, and roasted vegetables.
Notes
- Marinate Masterfully: Longer marinating times (up to 8 hours) intensify the citrusy, smoky flavors, allowing spices to deeply penetrate the chicken meat.
- Grill with Precision: Pat chicken dry before grilling to achieve perfect golden-brown grill marks and prevent steaming instead of searing.
- Temperature Control: Use a meat thermometer to guarantee chicken reaches 165F without overcooking, ensuring juicy, tender results every time.
- Dietary Flexibility: Swap chicken thighs with skinless chicken breasts for a leaner option, or use plant-based chicken alternatives for vegetarian versions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 510
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 10 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 125 mg