Total Time
24hrs 48mins
Prep 24 hrs
Cook 48 mins

El Pollo Loco knock-off recipe. This is it, from Nancy Berry from the Orange County Register newspaper. The company used to sell a dry seasoning packet that you just added the juice too, but I cant find it anymore. This is as close as you will get to the origianal

Ingredients Nutrition

  • 6 ounces pineapple juice
  • 2 tablespoons lime juice
  • 1 tablespoon white vinegar
  • 2 garlic cloves, minced
  • 12 teaspoon salt
  • 12 teaspoon dried oregano, crumbled
  • 18 teaspoon ground pepper
  • 14 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


  1. Marinate chicken in zip-lock bag over-nite.
  2. 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 :-).
  3. Grill over indirect heat, turning 4 times, 12 minutes each time.
  4. Serve with your favorite tortillas, rice and Borracho beans.
Most Helpful

5 5

This is the TRUE recipe that El Pollo uses; I think it's funny one reviewer said "didn't taste anything like it." Hahahah :) Just goes to show you that you can't believe all reviewers.

5 5

This was great, it really does taste like EPL. With the overnight marinating time, the flavors fully permeate the chicken for a juicy flavorful result.

5 5

This is an absolutely wonderful marinade for chicken that you must try. I found this recipe in the same newspaper several years ago and have made it many times over. It is one that I always go back to and it smells/tastes great. I use dried California mild chili peppers with fine results. Definitely a keeper!