Jul 09 2026
Restaurants›Cabos Cantina & Grill 2›Pollo Ranchero Recipe

Pollo Ranchero Recipe

Inspired by Cabos Cantina & Grill 2
Time1h 30m
Serves4

Grilled marinated chicken covered with cheese, grilled onions and mushrooms, combined with a side of rice and beans & two flour tortillas.

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Ingredients

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Marinade

Toppings

Sides

Method

Marinating the Chicken

  1. 1

    Prepare the Marinade

    In a bowl, whisk together the olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper.

  2. 2

    Marinate the Chicken

    Place the chicken breasts in a resealable plastic bag or a shallow dish, pour the marinade over the chicken, and ensure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (or up to overnight for best flavor).

Cooking the Chicken

  1. 3

    Grill the Chicken

    Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F or 75°C).

  2. 4

    Prepare Toppings

    While the chicken is grilling, heat a skillet over medium heat. Add the sliced onions and mushrooms and sauté until they are tender and caramelized, about 5-7 minutes.

  3. 5

    Add Cheese

    Once the chicken is cooked, place it on a serving plate, top with the sautéed onions and mushrooms, and sprinkle shredded cheese on top. Optionally, cover the plate with foil for a few minutes to allow the cheese to melt.

Serving

  1. 6

    Prepare the Sides

    While the chicken rests, heat the cooked white rice and refried beans in separate pots until warmed through.

  2. 7

    Assemble the Dish

    Serve the grilled chicken topped with onions, mushrooms, and melted cheese alongside the rice and beans. Warm the flour tortillas on the grill for a minute on each side and serve on the side.

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