Description
Pollo Loco Style Baked Chicken Dinner brings vibrant citrus and spice to your table. Tender, juicy chicken baked to perfection, just like my kitchen chaos.
Ingredients
Scale
- Chicken & Marinade Base:
- 1 (3-4 lb) whole chicken, cut into 8 pieces (or 6–8 bone-in, skin-on chicken pieces)
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 2 tbsp apple cider vinegar
- Fresh Aromatics & Zest:
- 6 cloves garlic, minced
- 1 tbsp orange zest (optional, for extra aroma)
- Flavor Boosters & Spices:
- 1 tbsp achiote paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 1 ½ tsp salt
- ½ tsp black pepper
- Finishing Touches & Sides:
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prep the Chicken & Marinade Base:: Okay, first things first, get that chicken ready. Pat it super dry with paper towels – this is where I always remember my soggy chicken oops moment! In a big bowl, whisk together your orange juice, lime juice, and apple cider vinegar. This forms the zesty base for your Pollo Loco Style Baked Chicken Dinner. You’ll start to smell that bright citrus immediately, which always makes me excited for what’s to come.
- Craft Your Pollo Loco Style Baked Chicken Dinner Marinade:: Now, let’s get serious about flavor. Add the achiote paste, minced garlic, cumin, dried oregano, smoked paprika, olive oil, salt, and pepper to your citrus mixture. Whisk everything until it’s beautifully combined and the achiote paste has dissolved into a gorgeous reddish-orange liquid. This is where the magic happens, honestly! Make sure there are no lumpy bits of achiote; you want that smooth, vibrant marinade to coat every piece of chicken.
- Marinate the Chicken:: Add your chicken pieces to the bowl with the marinade. Get your hands in there (gloves if you want to avoid orange fingers, haha!) and really rub that marinade into every nook and cranny. Make sure each piece is thoroughly coated. Cover the bowl and let it chill in the fridge for at least 4 hours, or even better, overnight. I swear, the longer it marinates, the deeper the flavor for your Pollo Loco Style Baked Chicken Dinner. I’ve sometimes only done 2 hours, and it’s good, but overnight? Chef’s kiss!
- Get Ready to Bake:: When you’re ready to bake, preheat your oven to a good, hot 400°F (200°C). Line a large baking sheet with foil for easier cleanup – trust me on this, the marinade can get sticky! Place a wire rack on top of the foil-lined sheet. This setup helps the hot air circulate around the chicken, giving you that lovely crispy skin. I usually spray the rack with a little cooking spray too, just to be safe. Pull the chicken out of the fridge about 30 minutes before baking to let it come to room temp, it helps it cook more evenly.
- Bake Your Pollo Loco Style Baked Chicken Dinner:: Arrange the marinated chicken pieces in a single layer on the wire rack, making sure not to overcrowd them. Pop the baking sheet into your preheated oven. Bake for about 40-50 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. You’ll see the skin getting beautifully golden and crispy, and your kitchen will start smelling absolutely incredible. If the skin is browning too fast, you can tent it loosely with foil, but honestly, I rarely have that problem!
- Rest and Serve:: Once cooked, remove the Pollo Loco Style Baked Chicken Dinner from the oven. This part is crucial: let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, keeping your chicken incredibly moist and tender. I usually just cover it loosely with foil. The final result should be juicy chicken with a wonderfully zesty, slightly smoky, and beautifully golden-brown skin. It’s truly a sight to behold!