Grilled Pollo Loco Delight (Print Version)
Tender grilled chicken with zesty lime marinade, smoky spices, Mexican rice, queso dip, tomatoes, and fresh cilantro.
# What You'll Need:
→ Marinade
01 -
3 tablespoons olive oil
02 -
3 tablespoons fresh lime juice
03 -
1 teaspoon chicken bouillon base (optional)
04 -
1 teaspoon salt
05 -
2 teaspoons chili powder
06 -
1 teaspoon garlic powder
→ Main
07 -
4 boneless, skinless chicken breasts
→ Toppings and Garnishes
08 -
½ cup queso dip
09 -
1 cup diced tomatoes
10 -
¼ cup chopped fresh cilantro
11 -
2 cups cooked Mexican rice
# Steps to Follow:
01 -
Combine olive oil, lime juice, chicken bouillon base if using, salt, chili powder, and garlic powder in a large resealable plastic bag. Seal and press gently to mix and emulsify all ingredients.
02 -
Add chicken breasts to the bag, seal tightly, and massage to coat thoroughly with the marinade. Refrigerate for at least 2 hours or overnight to allow flavors to infuse and tenderize the meat.
03 -
Remove chicken from the refrigerator about 30 minutes before cooking to reach near room temperature. Preheat grill to medium-high heat, approximately 375 to 400°F.
04 -
Place chicken breasts on the grill and cook for 6 to 7 minutes per side, turning once, until internal temperature reaches 165°F and grill marks develop.
05 -
While grilling, heat the queso dip gently in a small pot or microwave until smooth and drizzly.
06 -
Serve grilled chicken over cooked Mexican rice, drizzle with warm queso, and garnish with diced tomatoes and chopped cilantro for a vibrant presentation.
# Additional Notes:
01 -
Marinate overnight for maximum flavor and tenderness.
02 -
Bring chicken to near room temperature before grilling to ensure even cooking.
03 -
Use a meat thermometer to confirm the safe internal temperature of 165°F.
04 -
Leftover grilled chicken can be stored in an airtight container in the refrigerator up to 4 days.