Pollo Loco Tapatio Recipe

Pound and Marinate

If chicken breast is uneven, place between plastic wrap and gently pound to an even 3/4-inch thickness. Pat dry. In a small bowl combine olive oil, lime juice, garlic powder, smoked paprika, cumin, kosher salt and black pepper. Brush or rub the marinade evenly over both sides of the 10 oz chicken breast. Let rest 10 minutes at room temperature (or up to 30 minutes refrigerated).

Grill Chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Oil the grate or pan lightly. Grill the chicken 5-6 minutes per side, flipping once, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has good grill marks. Transfer chicken to a plate and tent loosely with foil to rest for 3-5 minutes.

Cook Bacon

While the chicken rests, slice bacon crosswise into 1/2-inch strips. In a medium skillet over medium heat, cook bacon until crisp, about 6-8 minutes, turning occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined plate, reserve 1 tablespoon of bacon fat in the pan (discard excess) and set bacon aside.

Sauté Mushrooms

If pan has less than 1 tbsp fat, add unsalted butter to the skillet and melt over medium-high heat. Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown, about 4-5 minutes. Add minced garlic and thyme, cook 30-60 seconds until fragrant. Season with salt and black pepper. Stir in the crisp bacon pieces, remove from heat.

Preheat broiler on high and position rack about 6 inches from the element (or use the grill with lid closed). Place the rested grilled chicken on a foil-lined baking sheet or ovenproof skillet. Spoon the warm bacon-and-mushroom mixture evenly over the top of the chicken breast.

Evenly sprinkle the shredded Monterey Jack and optional Oaxaca/mozzarella over the bacon-mushroom-topped chicken. Place under the broiler 1-2 minutes until cheese is melted and bubbling and lightly golden — watch closely to prevent burning. Alternatively, cover and return to the grill with lid closed until cheese melts.

Remove the chicken from the oven or grill. Let rest 1 minute. Garnish with chopped cilantro and serve with a lime wedge for squeezing over the top.

Suggested accompaniments: Mexican-style rice, warm tortillas, or a simple green salad.