El Pollo Loco Grilled Chicken is marinated in a blend of citrus juice and spices, and then grilled on the barbecue until juicy and delicious.
El Pollo Loco Grilled Chicken
By Sue Lau | Palatable Pastime
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El Pollo Loco Grilled Chicken is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring chicken recipes. Glad you could join us!
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My recipe today is inspired by the fast food chicken franchise El Pollo Loco. We were introduced to them years ago when my husband was stationed in Florida in the Air Force.
They serve a delicious and juicy seasoned grilled chicken, and we missed it dearly after moving to Ohio. You see, the chain doesn’t extend this far north. But with this copycat recipe you can make it no matter where you live.
And if you’ve never had their chicken, well, this will enable you to try it. This results in a really tasty and moist chicken. We had it with a boxed rice side dish and canned green beans and that made for a satisfying and filling dinner.
From Our Dinner Table
Easy Chicken Recipes
- Air Fryer Lemon Chicken Thighs from Jen Around the World
- Creamy Chicen Tortellini Soup from Art of Natural LIving
- El Pollo Loco Grilled Chicken from Palatable Pastime
- Green Chile Chicken and Rice Skillet from A Kitchen Hoor’s Adventures
- Loaded Chicken Casserole from Creative Cynchronicity
- Oven Roasted Drumsticks and Carrots from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
El Pollo Loco Grilled Chicken
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El Pollo Loco Grilled Chicken
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El Pollo Loco Grilled Chicken
Equipment
- 1 Grill
Ingredients
- For the marinade:
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup pineapple juice
- 1 tablespoon minced garlic
- 1/4 cup olive oil
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 2 tsp salt
- For the chicken:
- 3-1/2 pounds cut-up chicken pieces one whole fryer
Instructions
- Mix marinade and add chicken; marinate 6 hours or overnight.
- Remove chicken from fridge and let warm up for about half an hour.
- Drain the marinade; if you wish to use it as a grilling baste, bring to a boil and boil for three minutes, then cool.
- Grill over indirect heat at 325F for about 45 minutes, basting occasionally, until the internal meat temp is 165F., or the juices run clear.
Notes
Nutrition
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