Ell Pollo Loco Chicken Recipe 455 Recipes

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EL POLLO LOCO CHICKEN (COPYCAT)



El Pollo Loco Chicken (Copycat) image

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

1 tablespoon white vinegar
2 cloves garlic (minced)
1/2 teaspoon Kosher salt
1/2 teaspoon dried oregano
1/4 teaspoon ground pepper
1/4 jalapeno (seeded and minced very finely)
1 cup pineapple juice
2 tablespoons lime juice
1 tablespoon canola oil
8 chicken thighs (bone in and skin on)

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

ELL POLLO LOCO CHICKEN RECIPE - (4.5/5)



Ell Pollo Loco Chicken Recipe - (4.5/5) image

Provided by carvalhohm2

Number Of Ingredients 10

Marinade:
5 pounds chicken thighs
1 cup white wine vinegar
1 cup olive oil
1/2 cup white wine
1 tablespoon oregano
1 teaspoon thyme
3 teaspoons salt
10 garlic cloves, minced
1 1/2 teaspoons Tabasco sauce

Steps:

  • Place chicken in a large zip plastic bag. Mix all marinade ingredients and marinate several hours in refrigerator. Remove chicken from marinade. Grill chicken slowly for about 5 minutes or until done.

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

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

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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