El Pollo Loco chain of restaurants is famous for its delicious signature menu item – flame grilled chicken marinated in a secret recipe of herbs, spices and citrus juices, following a recipe that was handed down from the founding family in Mexico.
While El Pollo Loco is a great choice for a fast food meal, I think I have made a version that is much more flavor.
Below is the recipe that I used as a guide:
6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
2 garlic cloves, minced
1⁄2 teaspoon salt
1⁄2 teaspoon dried oregano, crumbled
1⁄8 teaspoon ground pepper
1⁄4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
8 drops yellow food coloring (but accurate) (optional)
1 tablespoon vegetable oil
4 lbs frying chicken, cut up
Marinate chicken in zip-lock bag over-nite.
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time–we don’t want our Italian friend Sal Monilla to show up :-).
Grill over indirect heat, turning 4 times, 12 minutes each time.
Serve with your favorite tortillas, rice and Borracho beans.
About El Pollo Loco: