Name: Pollo Loco (Grilled Citrus-Marinated Chicken with Charred Salsa)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 large boneless, skinless chicken breasts (about 1.5 lbs); 2 tbsp olive oil; 2 tbsp fresh lime juice (about 1 lime); 2 tbsp fresh orange juice (about 1/2 orange); 1 tbsp apple cider vinegar; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground coriander; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp dried oregano; 1/2 cup fresh cilantro, chopped (plus extra for garnish); 1 jalapeño, halved and seeded; 2 medium Roma tomatoes; 1/2 medium white onion, peeled and quartered; 1 small clove garlic (for salsa); 1/4 tsp salt (for salsa); 1/2 tsp lime juice (for salsa); Corn tortillas, for serving (ensure gluten-free); Lime wedges, for serving

Pollo Loco (Grilled Citrus-Marinated Chicken with Charred Salsa)

GlazedCorn7293

Pollo Loco brings the sunshine of Mexico to your table with juicy, citrus-marinated grilled chicken and a rustic, charred salsa that bursts with smoky flavor. Inspired by authentic techniques, you'll toast the vegetables directly on the grill for deep complexity, pairing perfectly with the tangy marinade. Wrapped in warm corn tortillas and finished with fresh cilantro and lime, this dish is perfect for a casual summer dinner or a festive gathering. It’s naturally wheat- and mushroom-free, full of vibrant flavor, and sure to become a repeat favorite.

Ingredients

Instructions

In a medium bowl, whisk together olive oil, lime juice, orange juice, apple cider vinegar, minced garlic, cumin, smoked paprika, coriander, salt, black pepper, oregano, and chopped cilantro.
Place chicken breasts between sheets of plastic wrap and gently pound to even 3/4-inch thickness for even cooking.
Add chicken to marinade, turning to coat evenly. Marinate at room temperature for 20-30 minutes while preparing salsa.
Heat a grill or grill pan over medium-high. When hot, add halved jalapeño, tomatoes, and onion quarters directly to grill. Char vegetables, turning occasionally, until blackened in spots and tender, 7-10 minutes. Remove and let cool slightly.
In a mortar and pestle or food processor, combine charred vegetables, small garlic clove, salt, and lime juice. Pulse or mash to a rustic salsa consistency. Taste and adjust seasoning with more lime or salt if desired.
Remove chicken from marinade, letting excess drip off. Grill chicken 4-5 minutes per side, until nicely charred and internal temperature reaches 165°F.
Let chicken rest 5 minutes, then slice into strips or chop.
Warm corn tortillas on the grill until pliable and lightly charred, about 20 seconds per side.
Serve grilled chicken in tortillas topped with charred salsa and extra cilantro. Garnish with lime wedges.