Description
Mexican chicken lovers find pure delight in this pollo loco recipe that brings zesty flavors straight from authentic kitchens. Crispy, spiced chicken paired with fresh accompaniments creates a meal that satisfies deep cravings for bold, traditional Mexican cuisine.
Ingredients
Scale
- 2 lbs (900 g) chicken thighs or breasts (boneless, skinless)
- 1 cup milk (whole)
- 1 cup Mexican blend cheese (shredded)
- ¼ cup olive oil
- ¼ cup lime juice (freshly squeezed)
- 2 tbsps orange juice
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 2 cloves garlic (minced)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp chili powder
- Salt (to taste)
Instructions
- Marinade Preparation: Whisk olive oil, lime and orange juices, garlic, spices, and herbs in a large mixing bowl to create a zesty citrus-herb infusion.
- Chicken Marination: Thoroughly coat chicken pieces in the marinade, ensuring complete coverage. Refrigerate for 30 minutes to allow flavor penetration.
- Grill Preparation: Preheat grill to medium-high heat, creating a clean, lightly oiled surface to prevent adhesion.
- Grilling Process: Remove chicken from marinade, letting excess drip off. Place on hot grates, allowing each side to caramelize and develop a golden-brown crust.
- Cooking Technique: Rotate chicken for even charring, cooking until internal temperature reaches 165F with clear juices and no pink meat.
- Resting and Sauce Creation: Let chicken rest briefly while simultaneously preparing queso sauce by creating a roux with butter and flour, gradually whisking in milk.
- Sauce Finalization: Blend shredded cheese, garlic powder, and chili powder into the sauce until smooth and creamy.
- Plating and Presentation: Arrange grilled chicken over rice, drizzle with queso sauce, and garnish with fresh cilantro, lime wedges, warm tortillas, and roasted vegetables.
Notes
- Marinate Strategically: Allow chicken to soak in citrus-herb mixture for at least 30 minutes, but avoid exceeding 8 hours to prevent meat from becoming mushy or overly acidic.
- Grill with Precision: Maintain medium-high heat and clean grates to achieve perfect caramelization without burning, creating a crispy exterior while keeping interior juicy.
- Temperature Control: Use a meat thermometer to ensure chicken reaches 165F internally, preventing undercooking while avoiding dry, tough meat.
- Sauce Smoothness: Whisk constantly when preparing queso to prevent lumps, using low heat and gradually adding ingredients for a silky, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 3
- Calories: 590
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 140 mg