Pollo Loco Recipe

Make the marinade

In a bowl or large measuring cup, whisk together 1/4 cup lime juice, 1/4 cup orange juice, 3 tbs olive oil, minced garlic, minced chipotle in adobo, cumin, smoked paprika, oregano, 1.5 tsp kosher salt and 1/2 tsp black pepper until smooth.

Marinate the chicken

Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, massaging it to coat evenly. Seal or cover and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for deeper flavor.

Bring to room temperature

About 30 minutes before cooking, remove chicken from fridge and let sit at room temperature to ensure even cooking.

Preheat grill or oven

If grilling: preheat grill to medium-high (about 400°F / 200°C). If using oven: preheat oven to 425°F (220°C) and prepare a rimmed baking sheet with a wire rack.

Cook the chicken

Brush chicken lightly with 1 tbs olive oil. Grill over direct heat for 5-7 minutes per side with lid closed, turning once, until the skin is charred in spots and internal temperature reaches 165°F (74°C). If oven-roasting, sear skin-side down in a hot cast-iron skillet 3-4 minutes until golden, then transfer to the oven on the rack and roast 20-25 minutes until 165°F (74°C). Remove and rest 5-10 minutes before slicing.

Char and cook vegetables

While chicken is marinating or resting, char the red bell pepper and jalapeño directly over a gas flame, under a hot broiler, or in a hot dry skillet until skin is blackened and blistered on all sides (8-10 minutes total), turning occasionally. If using corn raw, char the corn kernels in a hot skillet with 1 tsp oil until lightly browned, about 4-6 minutes.

Peel and chop

Transfer the charred peppers to a bowl and cover with plastic wrap for 10 minutes to steam. Peel off the skins, remove seeds and stems, and chop the flesh finely. Finely dice the jalapeño if not fully deseeded.

Combine salsa

In a medium bowl combine the charred corn, chopped red pepper, diced jalapeño, 1/2 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tbs lime juice, 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Set aside at room temperature for flavors to meld.

Blend crema

In a blender or food processor, combine 1 ripe avocado (peeled and pitted), 1/4 cup plain Greek yogurt, 1 tbs lime juice, 1/2 clove garlic, 1/4 tsp salt and 2 tbs water. Blend until smooth and creamy, adding more water (1 tsp at a time) if you want a thinner consistency. Transfer to a bowl and refrigerate until ready to serve.

Slice and assemble

Slice rested chicken into pieces. Warm tortillas or plate rice. Spoon a little avocado crema where desired, add sliced chicken, top with a generous spoonful of charred pepper & corn salsa, sprinkle with chopped cilantro and serve with lime wedges.

Storage

Leftover chicken (up to 3 days refrigerated) reheats well in a 350°F (175°C) oven covered for 10-12 minutes; salsa keeps 2-3 days refrigerated; crema keeps 1-2 days and may brown slightly — stir before using.