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Homemade Pollo Loco: Juicy Chicken Recipes

Citrus-marinated grilled chicken with smoky spices and creamy rice, ready in 25 minutes and packed with protein.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts or thighs boneless and skinless
  • 1 cup orange juice
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup white long-grain rice for side
  • 2 cups chicken broth for side
  • 1/2 cup heavy cream for side
  • 1/4 cup sour cream for side
  • 1/2 tsp garlic powder for side
  • 1/2 tsp onion powder for side
  • salt and pepper to taste, for side
  • chopped cilantro and lime wedges optional, for garnish

Equipment

  • grill or grill pan
  • large mixing bowl
  • medium saucepan
  • Instant read thermometer

Method
 

  1. In a large mixing bowl, whisk together the orange juice, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper to prepare the marinade.
  2. Add the chicken into the marinade and ensure that it's completely coated. Cover the bowl and let it sit in the refrigerator for at least one hour, or up to 8 hours for the best flavor.
  3. Preheat your grill or grill pan to medium-high temperature.
  4. Take the chicken out of the marinade and cook for 5-7 minutes per side until it reaches an internal temperature of 165°F (74°C) and is slightly charred.
  5. Let the chicken rest for five minutes before slicing or serving whole.
  6. To make the creamy rice: In a medium saucepan, mix the chicken broth and rice. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 15 minutes or until the rice is soft and liquid is absorbed.
  7. Stir in the heavy cream, sour cream, onion powder, garlic powder, salt, and pepper. Cook for another 2-3 minutes until the sauce is smooth.
  8. Serve the grilled chicken with the rice and garnish with fresh cilantro and lime wedges if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store chicken and rice separately for best results. Serving suggestions: Pairs well with guacamole, a fresh green salad, or inside tacos and burritos. Substitutions: Chicken breasts work well, but thighs are softer and more succulent. A grill pan or broiler can be used if an outdoor grill is unavailable. Pro Tip: For a smokier flavor, use a charcoal grill. If the rice gets too thick upon reheating, add a splash of cream or broth to restore the texture. Marinate the chicken overnight for maximum flavor.