Pollo Loco Recipe Easy – Juicy Dump-and-Bake Mexican Chicken Dinner
Pollo Loco Recipe Easy – Juicy Dump-and-Bake Mexican Chicken Dinner
Imagine a busy weeknight dinner that practically cooks itself, filling your kitchen with the vibrant aromas of Mexican cuisine. That’s the magic of Pollo Loco! This ‘crazy chicken’ recipe brings authentic Mexican flavors directly to your table with minimal effort. Whether you’re cooking for a family of four or meal prepping for the week, this recipe delivers juicy, flavorful chicken every time.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 lime, juiced
- Fresh cilantro for garnish
Directions: Pollo Loco Recipe
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, cayenne pepper, salt, and black pepper.
- Pat chicken thighs dry with paper towels. Rub olive oil over chicken, then coat evenly with spice mixture.
- Place chicken thighs skin-side up in a baking dish. Bake for 35-40 minutes until internal temperature reaches 165°F.
- Remove from oven, squeeze fresh lime juice over chicken, and garnish with cilantro.
Expert Tips
- For crispier skin: Broil for the last 2-3 minutes of cooking
- Spice level: Adjust cayenne pepper to taste
- Meal prep: Double the recipe and store leftovers for up to 3 days
- Serving suggestion: Perfect with Mexican rice and black beans
FAQ
- Can I use chicken breasts instead of thighs?
- Yes, but reduce cooking time by 5-7 minutes as breasts cook faster.
- Is this recipe spicy?
- The cayenne adds heat, but you can omit it for a milder version.
- Can I make Pollo Loco ahead of time?
- Yes, prep the spice rub up to 3 days in advance.
Pollo Loco Recipe Easy – Juicy Dump-and-Bake Mexican Chicken Dinner
Imagine a busy weeknight dinner that practically cooks itself, filling your kitchen with the vibrant aromas of Mexican cuisine. This ‘crazy chicken’ recipe brings authentic Mexican flavors directly to your table with minimal effort, delivering juicy, flavorful chicken perfect for family dinners or meal prep.
Ingredients
Method
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, cayenne pepper, salt, and black pepper.
- Pat chicken thighs dry with paper towels. Rub olive oil over chicken, then coat evenly with spice mixture.
- Place chicken thighs skin-side up in a baking dish. Bake for 35-40 minutes until internal temperature reaches 165°F.
- Remove from oven, squeeze fresh lime juice over chicken, and garnish with cilantro.
Notes
For crispier skin: broil for the last 2-3 minutes. Adjust cayenne pepper to taste for spice level. Perfect with Mexican rice and black beans. Meal prep: double the recipe and store leftovers for up to 3 days.
