A vibrant and flavorful Mexican-inspired grilled chicken dish, Pollo Loco brings together zesty citrus, warm spices, and juicy chicken thighs. I like to serve it up when I want something bold, festive, and full of personality. It’s perfect for backyard cookouts, family dinners, or anytime I’m craving a lively, no-fuss meal that packs a punch.
Why You’ll Love This Recipe
I love this Pollo Loco recipe because it’s simple yet loaded with flavor. The marinade is a zippy mix of lime, orange, garlic, and spices that soaks deep into the chicken for that irresistible, tangy warmth. Grilling adds a smoky char that makes the dish unforgettable. It’s also easy to prep ahead, making it ideal for busy nights or entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup fresh orange juice
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional for heat)
Fresh cilantro, chopped (for garnish)
Directions
I start by whisking together lime juice, orange juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, pepper, and cayenne in a bowl.
I place the chicken thighs in a large resealable bag or a shallow dish and pour in the marinade. Then I make sure every piece is coated well.
After sealing the bag or covering the dish, I let it marinate in the fridge for at least 2 hours—overnight if I have time.
When I’m ready to cook, I preheat my grill or grill pan to medium-high heat.
Then I remove the chicken from the marinade and shake off any excess before grilling.
I grill each thigh for about 6–7 minutes on each side, until the internal temperature hits 165°F and the outside is beautifully charred.
Once done, I let the chicken rest for 5 minutes before garnishing with fresh chopped cilantro.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Marinating Time: 2 hours
Cooking Time: 15 minutes
Total Time: 2 hours 25 minutes
Calories per serving: 280 kcal
Variations
I sometimes swap the chicken thighs for boneless chicken breasts or even drumsticks, adjusting grill time as needed. For a smoky twist, I use chipotle powder instead of chili powder. If I’m after a more tropical flavor, I add a splash of pineapple juice to the marinade. And when I want extra heat, I definitely include the cayenne—or even a diced jalapeño.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using a skillet over medium heat to keep the chicken juicy. It also reheats well in the microwave, but I cover it with a damp paper towel to prevent it from drying out. For longer storage, I freeze the cooked chicken for up to 2 months and thaw it overnight in the fridge before reheating.
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FAQs
How long should I marinate the chicken?
I recommend marinating for at least 2 hours, but overnight gives the best flavor.
Can I cook Pollo Loco without a grill?
Yes, I sometimes use a grill pan or even a regular skillet on the stovetop. Just make sure the chicken cooks through and has a nice sear.
What sides go well with Pollo Loco?
I like serving it with Mexican rice, grilled corn, black beans, or a fresh avocado salad.
Can I use bottled citrus juice instead of fresh?
Fresh juice gives the brightest flavor, but in a pinch, bottled lime and orange juice work. I just make sure they’re 100% juice without added sugar.
Is this recipe spicy?
It has a mild kick, especially with the cayenne. If I want it less spicy, I leave out the cayenne pepper.
Conclusion
Pollo Loco is one of those dishes I keep coming back to—it’s easy to make, packed with flavor, and always a crowd-pleaser. Whether I’m grilling for friends or prepping a weeknight dinner, it delivers bold, smoky, citrusy goodness every time.
📖 Recipe:
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Pollo Loco
- Total Time: 2 hours 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant and flavorful Mexican-inspired grilled chicken dish, Pollo Loco features juicy chicken thighs marinated in citrus juice and spices, then grilled to perfection for a smoky, zesty meal.
Ingredients
4 boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
Fresh cilantro, chopped (for garnish)
Instructions
- Whisk together lime juice, orange juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, pepper, and cayenne in a bowl.
- Place the chicken thighs in a resealable bag or shallow dish and pour in the marinade. Coat well.
- Seal the bag or cover the dish and marinate in the fridge for at least 2 hours or overnight.
- Preheat grill or grill pan to medium-high heat.
- Remove chicken from marinade and shake off excess.
- Grill each thigh for 6–7 minutes per side, until internal temperature reaches 165°F and exterior is charred.
- Let chicken rest for 5 minutes, then garnish with chopped cilantro before serving.
Notes
Marinate overnight for deeper flavor.
Swap chicken thighs with breasts or drumsticks, adjusting grill time.
Add pineapple juice to the marinade for a tropical twist.
Use chipotle powder instead of chili powder for a smoky flavor.
Store leftovers in the fridge up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 thigh
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
