El Pollo Loco Flame Broiled Chicken Recipes

EL POLLO LOCO CHICKEN

El Pollo Loco Chicken image

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

Ingredients

6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground pepper
1/4 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

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.

CITRUS EL POLLO LOCO CHICKEN

Citrus El Pollo Loco Chicken image

EDIT after several reviews general opinion says that it's NOT the real deal. Be that as it may I still think that it makes a fine flavored chicken EDIT. Reportedly this is the real thing. Please decide for yourself, I can't say as I have never had chicken from this restaurant. While I don't know if it's "The Real Deal" I do know that it's mighty good chicken.

Provided by Annacia

Categories Chicken

Time 23m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

8 chicken pieces (with skin on)
canned chicken broth, as needed (for simmering meat)
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1/3 cup canola oil or 1/3 cup vegetable oil
1 teaspoon turmeric
1/2 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper (or to taste)

Steps:

Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce.
Arrange the chicken pieces skin-side up on broiler pan in single layer and baste with enough of mixture to evenly coat skin side. Turn and baste other side. Turn again to skin side up and broil 6" from the heat, brushing with additional sauce every few minutes until skin is really crispy and golden brown, approximately 5 to 8 minutes for large pieces.
BASTING MIXTURE.
Mix juices, oil, turmeric, garlic salt and pepper. This makes enough to baste nine pieces.

Nutrition Facts : Calories 86.8, Fat 9.1, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 1.9, Fiber 0.2, Sugar 0.4, Protein 0.1

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