Yummy Pollo Regio Chicken Recipe- Perfect Grilled Chicken

If you’ve ever had Pollo Regio’s grilled chicken, you know it’s something special—juicy, smoky, and bursting with that perfect blend of citrus and spice. I first tasted it at a Pollo Regio in Texas, and it was love at first bite. The way the marinade sinks into the meat and the char from the grill makes every bite unforgettable. I spent ages tinkering in my kitchen to recreate that magic at home, and this recipe is as close as it gets! Whether you’re firing up the grill for a family barbecue or just craving a flavorful weeknight dinner, this Pollo Regio-inspired chicken will hit the spot.

Why You’ll Love This Recipe

This chicken is all about bold flavors and tender, juicy results. The marinade is a mix of citrusy tang, smoky spices, and just a hint of heat, making it versatile enough for tacos, bowls, or just straight off the grill with a side of salsa. Plus, it’s easy to prep ahead, and the ingredients are pantry staples. It’s become a go-to in my house, and I bet it’ll be one in yours too!

Ingredients

Here’s what you’ll need to make enough for 4-6 servings:

• Chicken: 3-4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or a whole chicken cut up)
• Orange juice: ½ cup, freshly squeezed (about 2 oranges)
• Lime juice: ¼ cup, freshly squeezed (about 2 limes)
• Olive oil: ¼ cup
• Garlic: 4 cloves, minced
• Chili powder: 1 tablespoon
• Cumin: 1 teaspoon
• Smoked paprika: 1 teaspoon (for that smoky Pollo Regio vibe)
• Oregano: 1 teaspoon (dried works fine)
• Salt: 1 ½ teaspoons
• Black pepper: ½ teaspoon
• Cayenne pepper: ¼ teaspoon (optional, for a little kick)

Note: Freshly squeezed juices make a huge difference here. The bottled stuff just doesn’t have the same zing.

Equipment Needed

• Large bowl or resealable plastic bag (for marinating)
• Grill (charcoal or gas) or grill pan
• Tongs
• Meat thermometer (optional, but helpful)
• Basting brush

Step-by-Step Instructions

This recipe is straightforward, but the marinade and grilling technique are what make it shine. Here’s how I do it:

1. Make the Marinade: In a large bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Give it a taste—it should be tangy, smoky, and a little spicy. Adjust the salt or cayenne if you want.
2. Marinate the Chicken: Add the chicken pieces to the bowl or a resealable plastic bag. Pour the marinade over, making sure every piece is well-coated. I like to massage it in a bit to get the flavors in there. Cover or seal and refrigerate for at least 2 hours, but 6-8 hours is ideal for maximum flavor. I’ve even let it sit overnight, and it’s amazing.
3. Prep the Grill: Preheat your grill to medium-high heat (about 375-400°F). If you’re using charcoal, get those coals nice and ashy for that authentic smoky flavor. Clean and oil the grates to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, letting the excess drip off. Place the chicken skin-side down on the grill. Cook for 6-8 minutes per side, turning occasionally, until the skin is crispy and slightly charred. If you’re using a meat thermometer, aim for an internal temperature of 165°F for breasts or 175°F for thighs and drumsticks. Baste with leftover marinade during the first half of cooking for extra flavor, but stop basting toward the end to ensure it’s fully cooked.
5. Rest and Serve: Once done, transfer the chicken to a platter and let it rest for 5 minutes to lock in the juices. Serve it hot with your favorite sides.

Tips for Success

• Don’t Skip the Marinade Time: The longer the chicken sits in the marinade, the better the flavor. I learned this the hard way when I rushed it once—still good, but not Pollo Regio good.
• Get That Char: The slight char on the skin is key to mimicking Pollo Regio’s flavor. Don’t be afraid of those grill marks!
• No Grill? No Problem: You can use a grill pan on the stovetop or bake the chicken at 400°F for 35-45 minutes, flipping halfway. It won’t be quite as smoky, but it’s still delicious.
• Storage: Leftovers keep in the fridge for up to 4 days in an airtight container. Reheat gently in the oven or microwave to avoid drying out.

Serving Suggestions

This chicken is so versatile, it works with tons of dishes. Here are some ways I love to serve it:

• Tacos: Shred the chicken and pile it into warm corn tortillas with cilantro, onion, and a squeeze of lime.
• Rice Bowls: Serve over Mexican rice with black beans, avocado, and a dollop of sour cream.
• With Sides: Pair with grilled veggies, Mexican street corn, or a simple green salad.
• Salsa on the Side: A fresh pico de gallo or salsa verde is a must to complete the Pollo Regio experience.

Why This Recipe Works

The combination of citrus juices tenderizes the chicken while the spices and olive oil add depth and richness. The smoked paprika is my secret weapon for that grilled, smoky flavor Pollo Regio is known for. Grilling over medium-high heat gives you that crispy skin and juicy meat that makes this dish so craveable. I’ve served this at summer cookouts, and it’s always gone in minutes!

FAQs

Can I use boneless chicken?
Absolutely! Boneless thighs or breasts work great, but reduce the cooking time to 4-6 minutes per side on the grill to avoid drying them out.

How spicy is this recipe?
The cayenne is optional, so it’s mild without it. If you love heat, add more cayenne or even some chopped jalapeño to the marinade.

Can I make this ahead?
Yes! Marinate the chicken the night before, and it’s ready to grill when you are. You can also grill it ahead and reheat, but fresh off the grill is best.

What if I don’t have fresh citrus?
Fresh is best, but in a pinch, you can use high-quality bottled orange and lime juice. Just don’t tell my Texan grandma I said that!

Pollo Regio Chicken Recipe

Recipe by Mamun

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

455

kcal

To make Pollo Regio Chicken, you’ll need a flavorful blend of ingredients for both the chicken and the marinade. Here’s a  list of what you’ll need

Ingredients

• 5 lbs whole chicken, cut into pieces

• 1/2 cup olive oil

• 6 cloves garlic

• 2 teaspoons cumin

• 2 teaspoons salt

• 2 teaspoons black pepper

• 1/2 cup fresh lime juice

• 1/2 cup fresh orange juice

• 2 teaspoons Mexican oregano

• 1 teaspoon chili powder

Directions

• In a pan, heat the olive oil over medium heat. Add the minced garlic, cumin, oregano, salt, pepper, and achiote paste.
• Cook for a few minutes, stirring occasionally, until the mixture is fragrant.
• Remove from heat and let it cool. Once cooled, transfer the mixture to a bowl and add the lime juice and orange juice. Mix well.
• Keep the chicken pieces in a large resealable bag or a bowl. Pour the marinade over the chicken to ensure all pieces are well-coated.
• Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
• Preheat your grill to medium-high heat. Now lightly oil the grill grates to prevent sticking.
• Remove the chicken from the marinade, letting any excess drip off.
• Keep the chicken on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
• Once cooked, remove the chicken from the grill and let it rest for a few minutes.
• Serve with traditional Mexican sides like rice, beans, grilled vegetables, fresh salsa, and guacamole.

Nutrition Information

• Calories: 455 Kcal; Carbs: 5g; Fat: 37g; Fat: 37g; Sodium: 865 mg; Potassium: 335mg; and Fiber: 1g.

Final Thoughts

This Pollo Regio-inspired chicken recipe brings all the smoky, citrusy goodness of the restaurant to your backyard. It’s perfect for gatherings or just a cozy dinner at home. I love how easy it is to make, yet it feels like a special treat every time. Try it out, and let me know how it goes—especially what sides you pair it with! Happy grilling!