Pollo Loco Salsa's Recipe

Pound and season

Trim any visible fat from the 10 oz chicken breast. If the breast is uneven thickness, place between plastic wrap and gently pound to an even thickness about 1/2 inch (so it cooks evenly). Pat dry with paper towels.

In a small bowl combine 1 tbs olive oil, 1 tsp garlic powder, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Rub this spice mixture evenly over both sides of the chicken breast. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking. Grill the chicken 4–6 minutes per side, flipping once, until the internal temperature registers 165°F (74°C) and the exterior has good grill marks. (Timing varies slightly with thickness.) Remove from heat and let rest 5 minutes before slicing or leaving whole for plating.

While chicken rests, make the cheese sauce. In a small saucepan melt 1 tbs unsalted butter over medium-low heat until foamy but not browned.

Add 1 tbs all-purpose flour and whisk continuously for 30–45 seconds to form a roux and cook off the raw flour taste.

Slowly whisk in 3 tbs whole milk and 60 ml half-and-half (or additional milk) a little at a time, whisking until smooth and slightly thickened, about 1–2 minutes.

Stir in 30 g softened cream cheese until fully incorporated and smooth. Continue heating gently; do not boil.

Reduce heat to low and add 1/2 cup shredded Monterey Jack and 1/2 cup shredded cheddar, a handful at a time, stirring until melted and the sauce is smooth. If sauce becomes too thick, add up to 1–2 tbs additional milk to reach desired pourable consistency.

Season the sauce with 1/4 tsp ground white pepper, 1/2 tsp salt and 1/8 tsp cayenne (optional for a mild kick). Taste and adjust seasoning.

Keep the sauce warm over the lowest heat or in a small thermos or warm bowl while finishing plating; stir occasionally to maintain smooth texture.

Place the rested grilled 10 oz chicken breast on a serving plate. If desired, slice the breast into 4–6 slices on a diagonal.

Ladle or pour the warm cheese sauce over the top of the chicken, covering generously (about 3–4 tablespoons or to taste).

Garnish with 1 tbs chopped fresh cilantro and serve with lime wedges on the side. Squeeze lime over the chicken just before eating if desired.