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Homemade Pollo Loco: The Crazy-Good Chicken That's Better Than Takeout

A juicy, smoky, and citrusy copycat chicken recipe made with a simple marinade. It's easy, family-friendly, and beats the drive-thru every time.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 4 hours 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 412 kcal

Ingredients
  

For the Marinade:

  • 1/2 cup fresh lime juice {120 ml}
  • 1/3 cup olive oil {80 ml}
  • 1/4 cup soy sauce {60 ml}
  • 3 tablespoons honey or pure maple syrup {45 ml}
  • 4 cloves garlic minced
  • 1 tablespoon smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

For the Chicken:

  • 2 pounds boneless skinless chicken thighs or breasts {900 grams}
  • Salt to taste

Instructions
 

  • Make the Marinade: In a medium bowl, whisk together the lime juice, olive oil, and soy sauce. Add the honey and whisk until mostly dissolved. Whisk in the minced garlic, smoked paprika, cumin, oregano, and black pepper until well combined.
  • Marinate the Chicken: Place the chicken in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal or cover and refrigerate for a minimum of 4 hours, or ideally overnight.
  • Prepare to Cook: Remove the chicken from the fridge 20-30 minutes before cooking. Discard the used marinade. Pat the chicken pieces thoroughly dry with paper towels. Lightly season with salt.
  • Cook the Chicken (Grill Method): Preheat a grill to medium-high heat. Oil the grates. Grill the chicken for 5-7 minutes per side, without moving, until it releases easily and reaches an internal temperature of 165°F {74°C}.
  • Cook the Chicken (Oven/Broiler Method): Preheat oven to 425°F {220°C}. Place dried chicken on a wire rack set over a foil-lined baking sheet. Bake for 15-20 minutes. Switch oven to BROIL on high. Broil for 2-4 minutes per side, watching closely, until nicely charred and cooked through (165°F/74°C).
  • Rest and Serve: Transfer cooked chicken to a clean plate or cutting board. Let it rest for 10 minutes. Slice or chop, then serve with desired sides like rice, beans, tortillas, and fresh toppings.

Notes

For the best flavor and juiciness, use chicken thighs and marinate for at least 4 hours. Patting the chicken dry before cooking is crucial for getting a good sear. Leftovers can be stored in the refrigerator for 3-4 days and reheated gently in a skillet with a splash of water.