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From Top Secret Recipes, Lite! Serving size is 2 pieces and has 195 calories and 8 grams fat per serving. Needs to marinade 24-72 hrs.
- 1 skinless roasting chicken, skinned and cut into 8 pieces
- 1 cup water
- 1 cup apple juice
- 1 cup v- 8 vegetable juice
- 1 tablespoon lemon juice
- 1⁄2 cup pineapple juice
- 1 cup chopped onion
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 tablespoons canola oil, plus
- 1 teaspoon canola oil
- 1⁄2 cup thinly sliced onion
- 1 (10 3/4 ounce) can tomato puree
- 1⁄4 cup water
- 1 tablespoon white vinegar
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1 dash ground black pepper
- 1 dash garlic powder
- Combine all ingredients for marinade in medium bowl. Mix well.
- Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
- Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
- Saute onions until begins to blacken.
- Pour onions in medium saucepan with other baste ingredients.
- Bring to a boil, then reduce and simmer 5-7 minute.
- Remove from heat.
- When cool, cover the baste and chill until needed.
- To cook chicken, start grill to med heat.
- Grill chicken for 5-6 on each side.
- Turn chicken again and baste with sauce.
- Grill 5-6 minute and baste again.
- Continue turning and basting until done.
Since koo koo roo closed I started looking for an alternative. I have been making this for a couple years now and the family loves it. Today I didn't have all the juices so I just juiced a gala, granny smith apple, some carrots, celery, spinach, a few tomatoes, a lemon and half a lime for the marinade and added some salt, pepper and garlic powder. I did not have pineapple and used boneless breast. I was only able to marinate it for a few hours and had to broil it on a rack(was originally making something else and had cut the chicken too small for the grill), figure it was much healthier and cheaper this way, as buying all those juices adds up. I tossed it into a ziplock bag so the small amount of liquid would marinate all of the meat. Anyway, both my way and this recipe turn out great.
I followed the recipe exactly and marinated for 72 hours. The chicken was very moist and tasty, but in my opinion and that of my husband this recipe is not 100% the original Koo Koo Roo recipe. Although it is very similar, there was something missing in the taste (not sure if it's a missing ingredient or the measuring proportions), but rating it 1-10 with 10 being best, we gave this an 8, which is still decent and I would try it again with some modifications. Tastewise the flavor was a little heavy on the V-8 juice. Next time for the marinade I would use only 1/2 cup V-8. For the basting sauce I'll add 1 tablespoon brown sugar. The recipe is very close to the original, so maybe with these modifications will make a difference. Definitely worth trying again.
Sadly we couldn't eat this chicken. I didn't change anything from the recipe. I was hoping for a sweet and sour kind of taste. It didn't even smell good while cooking. Waste of money and time. I'm sorry mariposa13