Grilled Pollo Loco Flavor (Printer-Friendly Version)
Smoky chicken marinated in lime, herbs, served with queso, tomato, and cilantro on Mexican rice.
# Ingredients Needed:
→ Marinade
01 -
3 tablespoons 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
→ Protein
07 -
4 boneless skinless chicken breasts
→ Toppings
08 -
1 cup queso dip
09 -
1/2 cup diced tomatoes
10 -
1/4 cup chopped fresh cilantro
# Step-by-Step Directions:
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 well by massaging the ingredients together.
02 -
Add the chicken breasts to the marinade bag. Seal and massage to ensure all chicken pieces are evenly coated. Refrigerate for at least 2 hours or overnight for optimal flavor.
03 -
Preheat the grill to medium-high heat, approximately 375°F to 450°F (190°C to 230°C).
04 -
Grill the marinated chicken breasts for 6 to 8 minutes per side, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
05 -
While the chicken cooks, gently warm the queso dip on the stovetop or microwave until heated through.
06 -
Place grilled chicken on a serving plate, drizzle with warm queso, and garnish with diced tomatoes and chopped cilantro. Serve immediately.
# Helpful Hints:
01 -
Marinating the chicken overnight intensifies the flavor and helps tenderize the meat.
02 -
Use a reliable meat thermometer to ensure the chicken is fully cooked and safe to eat.