Oh how I love to bite into the chicken at Pollo Tropical! It’s so tasty all grilled and marinated! I have a particular fondness for the Chicken Caesar Sandwiches that they used to make. Now you are lucky to get the chicken and a bun. You have to ask for the romaine lettuce and you have to ask for the Caesar dressing and make it yourself. Plus, if you are like us, you might have to drive a ways to get to a Pollo Tropical, or worse (gasp!) not have one at all!
Never fear though! We have you covered! You will want to sink your teeth into this tasty sandwich and once you do, you will be craving it!
I think this chicken is best grilled, however, you could cook it up on a griddle or in a frypan. It’s best on the grill, if at all possible. Think about making up some extra so you can make some Chicken Caesar Salad or have leftovers for another Chicken Caesar sandwich!
Pollo Tropical Chicken Recipe | Tropic Pollo Marinade
- 1/4 c. Sour Orange Juice
- Buy commercially (or use 2 parts orange juice, 1 part lemon juice and 1 part lime juice. Mix together.)
- 1 T. Pineapple juice
- 2 Packets Goya Coriander and Annatto Seasoning
- 1 t. Salt
- 1/2 t. Black Pepper
- 1/2 t. Garlic Powder
- 1/2 t. Cumin
- 1/4 t. Oregano
Chicken. For sandwiches be sure to use chicken breasts. If you aren’t making sandwiches, any chicken will work. If using Cornish game hens, split in half first.
Mix all ingredients into a large bowl. Add chicken and mix to coat chicken. Put in a shallow dish and cover with a lid or plastic wrap. Place dish in the fridge and allow the chicken to marinate for at least 4 hours.
I wish you could smell this marinade! It sure smelled divine!
Put the chicken on a pre-lit grill. Allow larger pieces of chicken to cook up to 45 minutes, turning occasionally. (Chicken breasts won’t take that long to grill.). Cook until the chicken reaches an internal temperature of 185º.
Chicken Caesar Sandwiches:
Put chicken on a brioche bun. Add romaine lettuce, grated Parmesan cheese and The Best Creamy Caesar Dressing Recipe on top.
This dinner was served with yellow rice, black beans and sautéed plantains.
Bon appetite!
From Pantry to Table 