EL POLLO LOCO CHICKEN MARINADE RECIPE - (3.7/5)
Provided by AzWench
Number Of Ingredients 10
Steps:
- Mix vinegar, garlic, salt, oregano, pepper, chili peppers, pineapple juice, lime juice and vegetable oil together. You can save ¼ of a cup on the side to use for basting the chicken later to add even more flavor. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.
EL POLLO LOCO CHICKEN (COPYCAT)
El Pollo Loco Chicken marinated in citrus and pineapple juice overnight for the PERFECT El Pollo Loco copycat recipe!
Provided by Sabrina Snyder
Categories Main Course
Time 8h30m
Number Of Ingredients 10
Steps:
- Mix up all the ingredients except for the chicken into a large bowl.
- Whisk well then reserve 1/4 cup of the marinade in a small tupperware.
- Add the chicken to the bowl and cover with plastic wrap.
- Marinade overnight.
- Preheat your oven to 425 degrees.
- In a cast iron grill pan add the chicken skin side up.
- Cook in the oven for 25 minutes.
- Using potholders, add the pan to the stovetop on medium high heat.
- Spray some foil with canola oil spray and put sprayed side down over the top of the chicken.
- Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken.
- Spoon half the reserved marinade over the chicken while it cooks.
- Cook for another 3 minutes then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 281 kcal, Carbohydrate 4 g, Protein 18 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 233 mg, Sugar 3 g
EL POLLO LOCO CHICKEN (COPYCAT RECIPE)
One thing (there are many) that I miss in California...was the El Pollo Loco Chicken places!! I found this recipe on a copy cat site! I serve this with warm tortillas and salsa!!
Provided by katie in the UP
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- For marinade, mix all ingredients, except chicken, together.
- Add chicken and marinate for 4-24 hours.
- Remove chicken from marinade; discard marinade.
- Cook chicken on a hot grill for about 10 minutes on each side.
- Serve with tortillas and salsa.
- Time does not include marinating.
Nutrition Facts : Calories 390.8, Fat 20.4, SaturatedFat 4.8, Cholesterol 92.8, Sodium 791.6, Carbohydrate 16.7, Fiber 3.2, Sugar 9.8, Protein 32
EL POLLO LOCO CHICKEN
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
Provided by LsuGrrl
Categories Poultry
Time P1DT48m
Yield 1 chicken dinner, 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
FRIED CHICKEN
Steps:
- Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
- Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
- Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
- Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
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- Add vinegar, garlic, oregano, salt, black pepper and jalapeno pepper to a bowl and mix well. Add pineapple juice and juice of one half lime. Mix well.
- Place chicken into a large resealable bag or shallow dish and coat with marinade. Let set overnight in the refrigerator to marinate.
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