Homemade Pollo Loco

Homemade Pollo Loco is a flavorful and satisfying Mexican-inspired dish featuring juicy marinated grilled chicken served over vibrant, seasoned rice. It’s a simple, affordable meal that tastes just like your favorite restaurant version—if not better. This dish is loaded with bold spices, zesty citrus, and fresh ingredients that bring warmth and comfort to every bite.

Why You’ll Love This Recipe

Pollo Loco is the kind of recipe that’s bursting with flavor but easy to make at home. The chicken is marinated in a tangy, spiced blend that ensures it’s juicy and tender when grilled or pan-cooked. Paired with zesty rice and your favorite toppings like salsa, avocado, or cheese, it’s a customizable crowd-pleaser. Whether you’re feeding the family or meal prepping, this dish is quick, wholesome, and totally satisfying.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade

• Boneless, skinless chicken thighs or breasts
• Orange juice
• Lime juice
• Olive oil
• Garlic (minced)
• Ground cumin
• Paprika
• Chili powder
• Oregano
• Salt
• Black pepper

For the Rice

• Long-grain white rice
• Chicken broth
• Tomato sauce or diced tomatoes
• Onion (finely chopped)
• Garlic
• Ground cumin
• Olive oil or butter
• Salt

Optional toppings

• Shredded cheese
• Avocado slices or guacamole
• Sour cream
• Salsa or pico de gallo
• Chopped cilantro
• Lime wedges

directions

1. Marinate the Chicken: In a large bowl or zip-top bag, combine orange juice, lime juice, olive oil, garlic, cumin, paprika, chili powder, oregano, salt, and pepper. Add chicken and toss to coat. Marinate in the refrigerator for at least 1 hour or up to overnight.
2. Cook the Rice: In a saucepan, heat olive oil over medium heat. Sauté onion and garlic until soft. Stir in rice and cook for 1–2 minutes to lightly toast. Add chicken broth, tomato sauce, cumin, and salt. Bring to a boil, then cover and simmer on low for 18–20 minutes until rice is tender. Fluff with a fork and set aside.
3. Cook the Chicken: Remove chicken from marinade. Grill over medium-high heat for 5–6 minutes per side (or pan-sear in a skillet) until cooked through and nicely charred. Let rest, then slice or chop.
4. Assemble: Serve chicken over a bed of seasoned rice. Add toppings of your choice such as cheese, avocado, salsa, or sour cream. Garnish with cilantro and lime wedges if desired.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 15 minutes
Marinating time: 1 hour or more
Cook time: 25–30 minutes
Total time: About 1 hour 45 minutes (with marinating)

Variations

• Make it spicy: Add cayenne or jalapeños to the marinade or serve with hot salsa.
• Add beans: Black or pinto beans make a great protein-packed addition to the rice base.
• Swap the protein: Use steak, shrimp, or tofu with the same marinade.
• Cheesy version: Add a cheese sauce over the top to mimic restaurant-style Pollo Loco.
• Vegetarian version: Use marinated grilled vegetables or plant-based chicken alternatives.

storage/reheating

Storage: Store leftover chicken and rice in separate airtight containers in the fridge for up to 4 days.
Freezing: Chicken and rice can be frozen separately for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Warm chicken and rice in the microwave or in a skillet over medium heat until heated through. Add a splash of broth or water to keep rice moist.

FAQs

What does “Pollo Loco” mean?

“Pollo Loco” means “crazy chicken” in Spanish, often referring to flavorful, marinated grilled chicken dishes popular in Mexican cuisine.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well—just be careful not to overcook them so they stay juicy.

Can I bake the chicken instead of grilling?

Absolutely. Bake at 400°F for 20–25 minutes or until internal temperature reaches 165°F.

Is this dish spicy?

It’s mildly spiced but not hot. You can increase the heat with cayenne or hot sauce if desired.

Can I make this in advance?

Yes! The chicken can be marinated a day ahead, and the rice reheats well for meal prep.

What rice works best for this recipe?

Long-grain white rice is traditional, but jasmine or brown rice can also be used.

Can I double the recipe for a crowd?

Yes, just scale the ingredients and use a large baking dish or pot if serving buffet-style.

What goes well with Pollo Loco?

Serve with tortillas, chips and salsa, grilled corn, or a fresh green salad.

How long should I marinate the chicken?

At least 1 hour, but for the best flavor, 4–8 hours or overnight is ideal.

Is this dish gluten-free?

Yes, as long as your chicken broth and spices are gluten-free.

Conclusion

Homemade Pollo Loco is a flavorful, easy-to-make dish that delivers all the boldness and comfort of your favorite Mexican restaurant meal—right from your own kitchen. With tender marinated chicken, zesty rice, and endless topping options, it’s a wholesome and delicious choice for any day of the week. Once you try it, you’ll want it on regular dinner rotation.

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