El Pollo Loco Chicken
photo by Gillian Spence
- Ready In:
- 24hrs 48mins
- Ingredients:
- 11
- Yields:
-
1 chicken dinner
- Serves:
- 4
ingredients
- 170.09 g pineapple juice
- 29.58 ml lime juice
- 14.79 ml white vinegar
- 2 garlic cloves, minced
- 2.46 ml salt
- 2.46 ml dried oregano, crumbled
- 0.61 ml ground pepper
- 1.23 ml mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
- 0.52 ml yellow food coloring (but accurate) (optional)
- 14.79 ml vegetable oil
- 1814.36 g frying chicken, cut up
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
see 10 more reviews