This Pollo Loco Recipe is a game-changer! Juicy grilled chicken, smoky Mexican rice, and a generous drizzle of creamy queso—easy and delicious!
Okay, that might be a slight exaggeration. I’ll never completely swear off takeout (because, let’s be honest, some nights are just “let someone else cook” nights). But this Pollo Loco Recipe made me realize that I don’t have to run to my favorite Mexican spot every time I crave it. I can make it at home. In like, 30 minutes. And it tastes just as good. Maybe even better.
Let’s rewind a little. The first time I had Pollo Loco, I wasn’t even planning on ordering it. I had my usual in mind (probably tacos because I’m a creature of habit), but then I saw someone else’s plate go by—steaming grilled chicken sitting on fluffy, golden rice, completely drenched in creamy, melted queso—and I knew immediately I’d made a mistake. I flagged the server down like my life depended on it.
And wow. That first bite? It was over. I didn’t even consider ordering anything else for months. It became my thing.
But, like all restaurant obsessions, it had its drawbacks—mainly my wallet crying every time I went. So, I decided to figure it out myself. And I did. And now, I can make restaurant-level Pollo Loco anytime, without leaving my kitchen. And now you can too.
Why You’ll Love This Pollo Loco Recipe?
- It’s fast. (30 minutes from start to finish? Yes, please.)
- It’s incredibly flavorful. Smoky, cheesy, and ridiculously good.
- It’s easy. If you can grill chicken and cook rice, you’ve got this.
- It makes you feel like a chef. When you plate this up, you’ll think, Wow, I did that.
Ingredient Notes:
I don’t believe in stuffing a recipe with unnecessary ingredients. Everything in this dish has a purpose:
- Chicken Breasts – I like using boneless, skinless breasts because they grill up tender and juicy. But hey, if you’re more of a chicken thigh person, go for it.
- Lawry’s Baja Chipotle or Mesquite Marinade – This stuff is magic. It gives the chicken that deep, smoky flavor without needing a dozen spices. If you can’t find it, mix lime juice, smoked paprika, cumin, and garlic for a similar effect.
- Long-Grain Rice – No instant rice here. Long-grain rice soaks up all the flavors and gets perfectly fluffy.
- Garlic Salt & Taco Seasoning – Just enough spice and seasoning to make the rice pop.
- Chicken Broth & Tomato Sauce – This combo transforms plain rice into rich, buttery, restaurant-style Mexican rice.
- White Queso (Like Gordo’s Cheese Dip) – The real reason you’re making this. Because what’s chicken and rice without an over-the-top cheese drizzle?
- Chopped Tomatoes – A fresh, juicy contrast that keeps things balanced.
How To Make Pollo Loco?
If you can marinate chicken, grill it, and cook rice, you’re golden.
Step 1: Marinate & Grill the Chicken
Start by marinating your chicken in Lawry’s Baja Chipotle (or Mesquite) marinade. Let it sit for at least 30 minutes, but if you can do overnight, even better.
Heat your grill (or stovetop grill pan) to medium-high. Toss on the chicken and cook for 6-7 minutes per side, or until it reaches 165°F internally. Let it rest while you get the rice going.
Step 2: Cook the Rice
While the chicken grills, grab a large saucepan and heat 3 tablespoons of vegetable oil over medium heat. Add the uncooked rice and stir constantly until it turns golden and slightly puffed. This step? Absolutely necessary. It adds that deep, nutty flavor that makes Mexican rice so good.
Once it’s golden, sprinkle in garlic salt and taco seasoning. Stir in minced onion flakes, tomato sauce, and chicken broth. Bring to a boil, then cover and simmer for 20-25 minutes until the rice is fluffy and perfect.
Step 3: Heat the Queso & Assemble
While the rice finishes, warm up your queso according to the package directions.
Want To Save This Recipe?
Now, let’s put this masterpiece together. Scoop ¼ of the rice onto a plate, place a grilled chicken breast on top, and drown it in warm queso. Add some chopped tomatoes, and you’re done.
Take a picture. Stare at it. Then devour it.
Storage Options:
This dish rarely makes it to the next day, but just in case:
- Fridge: Store the chicken, rice, and queso separately in airtight containers for up to 3 days.
- Freezer: The chicken and rice freeze well for up to 3 months. Queso? Not so much. It tends to separate.
- Reheat: Warm the chicken and rice in the microwave or a skillet. Heat queso slowly on the stove, stirring constantly to keep it creamy.
Variations and Substitutions:
Wanna mix things up? Here are some ideas:
- Make it spicier – Add chopped jalapeños or a drizzle of hot sauce.
- Cheesier? Always. Stir shredded pepper jack into the queso before pouring.
- Try a different protein – Swap the chicken for shrimp, steak, or even tofu.
- Go low-carb – Serve over cauliflower rice instead.
What to Serve with Pollo Loco?
This meal is already a showstopper, but if you want the full spread:
- Black Beans – Classic.
- Guacamole & Chips – Because duh.
- Mexican Street Corn (Elote) – If you know, you know.
- Cilantro Lime Slaw – Light, fresh, perfect.
Frequently Asked Questions:
Can I use a different cheese?
Yep! If you don’t have white queso, try cheddar-based queso or Monterey Jack.
Can I cook the chicken another way?
Absolutely! If you’re not in the grilling mood, bake at 375°F for 25 minutes or pan-sear it.
Can I make this ahead of time?
Yes! Marinate the chicken the night before, and cook the rice in advance. Just reheat when ready.
This Pollo Loco Recipe is quick, easy, and packed with smoky, cheesy, flavor-packed goodness. It’s the kind of meal that’ll make you forget takeout exists.
So, are you making it? Have you had a similar restaurant obsession? Tell me all about it! I love hearing about food cravings and kitchen wins.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pollo Loco Recipe
Ingredients
- 4 boneless skinless chicken breasts
- 1 bottle Lawry’s Baja Chipotle Marinade or Lawry’s Mesquite Marinade
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice not instant
- 1 tablespoon dried minced onion flakes
- 1 teaspoon garlic salt
- 1 teaspoon Southwestern seasoning or taco seasoning
- 2 cups chicken broth
- ½ cup tomato sauce
- 1 container refrigerated white Mexican queso such as Gordo’s Cheese Dip
- 1 chopped tomato for garnish
Instructions
Marinate and Grill the Chicken
- Place the chicken breasts in a large dish or a resealable plastic bag. Pour the Lawry’s Baja Chipotle or Mesquite Marinade over the chicken, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or for best results, overnight.
- When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Once fully cooked, transfer the chicken to a plate and let it rest while preparing the rice.
Prepare the Mexican Rice
- In a large saucepan over medium heat, add 3 tablespoons of vegetable oil. Once heated, add the uncooked long-grain rice and stir constantly until the rice becomes golden and slightly puffed, approximately 3-4 minutes. This process enhances the rice’s nutty flavor.
- Sprinkle the garlic salt and Southwestern or taco seasoning over the rice, stirring to coat. Then, add the dried minced onion flakes, tomato sauce, and chicken broth. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and allow to simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and fluff the rice with a fork.
Heat the Queso and Assemble the Dish
- While the rice is cooking, heat the white queso according to the package instructions. Stir occasionally to ensure even heating and a smooth texture.
- To serve, divide the prepared rice evenly among four plates. Place one grilled chicken breast on top of each portion of rice. Drizzle 2-3 tablespoons of warm queso over the chicken and rice. Garnish with chopped tomatoes and serve immediately.
Notes
- Ensure that the marinade does not contain any gluten-based additives. If necessary, substitute with a homemade marinade using lime juice, smoked paprika, garlic powder, cumin, and olive oil.
- Use a gluten-free taco seasoning blend or prepare your own with cumin, paprika, chili powder, and garlic powder.
- Verify that the chicken broth and queso dip are labeled gluten-free to avoid any hidden gluten ingredients.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
