Pollo Bandido

For the Marinated Chicken

Ingredients

• 2 lbs boneless, skinless chicken breasts or thighs
• ⅛ cup olive oil
• ¼ cup fresh lime juice
• 2 tbsp Better than Bouillon® Roasted Chicken Base
• 1 tsp salt
• 1 tsp chili powder
• ½ tsp garlic powder

Instructions

1. Combine olive oil, lime juice, Better than Bouillon® Roasted Chicken Base, salt, chili powder, and garlic powder in a bowl or resealable bag.
2. Add chicken and coat thoroughly with marinade.
3. Marinate in refrigerator for at least 2 hours, or up to 8 hours.
4. Remove chicken from marinade and discard excess marinade.
5. Grill over medium-high heat for 6-7 minutes per side, or pan-sear in a hot skillet until internal temperature reaches 165°F.
6. Let rest for 5 minutes before slicing.

Prep: 10 min • Cook: 15 min • Wait: 2 hours

For the Seasoning Blend

Mix this spice blend fresh for the boldest flavor - pre-ground spices lose their fire faster than a wet fuse

Ingredients

• ⅛ cup salt
• ⅛ cup chili powder
• ¼ tsp smoked paprika
• ¼ tsp cayenne pepper

Instructions

1. Mix all seasoning ingredients together in a small bowl.
2. Sprinkle over cooked chicken before adding cheese sauce.

Prep: 2 min • Cook: No time • Wait: No time

For the Cheese Sauce

Ingredients

• 1 15 oz can queso
• ¼ cup chunky salsa

Instructions

1. Combine queso and salsa in a saucepan.
2. Warm over medium-low heat, stirring frequently until heated through.
3. Pour generously over seasoned chicken.

Prep: 3 min • Cook: 3 min • Wait: No time