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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.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

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

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, oregano, cayenne pepper, salt, and black pepper.
  3. Pat chicken thighs dry with paper towels. Rub olive oil over chicken, then coat evenly with spice mixture.
  4. Place chicken thighs skin-side up in a baking dish. Bake for 35-40 minutes until internal temperature reaches 165°F.
  5. 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.