By Oolala on May 29, 2007
"Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe."
Serving Size: 1 (519 g)
Servings Per Recipe: 4
"Oolala, we have an El Pollo Rico restaurant here in Northern Virgina. At lunch the line is out the door! Your recipe tastes exactly like theirs, even down to the "sticky" chicken skin. I made this exactly as directed and marinated fo 24 hours. Cooked it in my showtime rotisserie....Oh my goodness! DH and I were licking our fingers and smacking our lips. Thank you so much for sharing."
"My husband called the skin an 'explosion of flavours'. It was really good. I wish the flavour had gone deeper into the meat, perhaps next time I'll marinate for more than 24 hours.
Thanks for sharing."
"This recipe is GREAT! We are from Maryland. The home of El Pollo Rico. We now live in Charlotte, NC and have been trying to find good chicken. This is the next best thing. Thanks!"
"Tastes and smells awesome. Very authentic."
"I did it in the oven as I was out of gas for the barbecue but this recipe is a keeper. Good for summer get togethers. I did legs and split them into drums and thighs. Very tasty."
"This recipe was delicious, I actually used it on chicken thighs and let them marinate for about 6 hours. Cooked them on the grill, they were great. Thank you."
"This is a great marinade. Peruvian chicken is one of may favorite dishes of all time and I am always dragging my family for roasted chicken. Well now that I know how to make it at home, I can have it anytime I want. This is a great recipe and very easy. Instead of a whole roasting chicken, I used deboned chicken drumsticks. Delicious and easy!!!!"
"I thought this was great!"