Pollo Lucas Tacos Chicken Tacos Recipes

BAJA GRILLED CHICKEN TACOS

Steps:

• Combine cumin, oregano, sazon, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make the marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
• Spray canola oil onto the tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

POLLO LUCAS TACOS - CHICKEN TACOS

Steps:

• In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
• To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
• Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
• Remove to a platter. Cut into thin strips or dice.
• To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
• Note: The chicken may be roasted instead of grilled.

EL POLLO LOCO CHICKEN (COPYCAT)

Steps:

• Mix up all the ingredients except for the chicken into a large bowl.
• Whisk well then reserve 1/4 cup of the marinade in a small tupperware.
• Add the chicken to the bowl and cover with plastic wrap.
• Marinade overnight.
• Preheat your oven to 425 degrees.
• In a cast iron grill pan add the chicken skin side up.
• Cook in the oven for 25 minutes.
• Using potholders, add the pan to the stovetop on medium high heat.
• Spray some foil with canola oil spray and put sprayed side down over the top of the chicken.
• Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken.
• Spoon half the reserved marinade over the chicken while it cooks.
• Cook for another 3 minutes then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.