Grilled Pollo Loco Delight (Print Format)
Tender lime-infused grilled chicken topped with warm queso, fresh tomatoes, and cilantro for vibrant smoky flavor.
# Ingredients:
→ Marinade
01 -
1/4 cup olive oil
02 -
1/4 cup fresh lime juice
03 -
1 teaspoon Better Than Bouillon chicken base (optional)
04 -
1 teaspoon salt
05 -
1 teaspoon chili powder
06 -
1 teaspoon garlic powder
→ Main
07 -
4 skinless, boneless chicken breasts (170-200 grams each)
→ Toppings
08 -
1 cup queso dip, warmed
09 -
1/2 cup diced tomatoes
10 -
1/4 cup chopped fresh cilantro
# Steps:
01 -
Combine olive oil, fresh lime juice, Better Than Bouillon chicken base, salt, chili powder, and garlic powder in a large resealable plastic bag. Mix thoroughly to blend ingredients evenly.
02 -
Add chicken breasts to the bag and massage marinade over chicken ensuring full coating. Seal the bag and refrigerate for at least 2 hours or overnight for optimal flavor.
03 -
Preheat grill to medium-high heat, approximately 375–400°F (190–204°C) for steady cooking.
04 -
Place marinated chicken breasts on hot grill and cook for 6–7 minutes per side until internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes.
05 -
Arrange grilled chicken on a bed of Mexican rice, drizzle with warmed queso dip, then garnish with diced tomatoes and chopped fresh cilantro before serving.
# Tips:
01 -
Marinate chicken overnight for deeper flavor and juicier texture. Bring chicken to room temperature before grilling for even cooking. Use a meat thermometer for best results.