Authentic El Pollo Loco Chicken Marinade
This deliciously spicy El Pollo Loco chicken marinade is flavored with lime juice, oregano, garlic, and chilies. The recipe calls for yellow food coloring so the finished chicken resembles the chicken you get at El Pollo Loco but you can leave this out if you want. It will taste identical with or without, and some people do not like to add artificial color to their food anyway.
To prepare the chili pepper, you need to remove the stem and seeds and then mince it finely. It is a good idea to wear gloves while you do this or to wash your hands immediately afterwards with hot soapy water; chilies can be an irritant to the skin. Perhaps you do not like spicy food but are attracted to the rest of the recipe. When making homemade marinades you can simply omit anything you do not want.
You will need to reserve a little of the marinade for basting. Keep this separate from the raw chicken, since the raw chicken would contaminate it else. Basting adds even more flavor to the chicken while it is cooking, and also helps to add moisture. Marinated chicken is already juicy but basting it makes it even more so.
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 6 oz pineapple juice
- ⅛ teaspoon black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon finely minced chili pepper (Anaheim or similar)
- 2 whole minced garlic cloves
- ½ teaspoon salt
- 9 drops yellow food coloring
- 4 lbs chopped fryer chicken
- 1 tablespoon vegetable oil
- Combine everything except the chicken in a small bowl.
- Measure out ¼ cup of the marinade and reserve it for basting.
- Put the chicken in a shallow glass dish and cover it with marinade.
- Cover the dish with plastic wrap and refrigerate overnight, turning once or twice.
- Remove the chicken from the refrigerator 45 minutes before cooking it.
- Drain the chicken and grill it for about 30 minutes over medium coals or until no pinkness remains inside.
- Turn it every 10 minutes as it cooks and baste it often with the reserved ¼ cup of marinade.
The chicken is served with asparagus and rice, and decorated with strips of red bell pepper (or chilies) and fresh herbs, for an attractive presentation. This spicy chicken goes well with relatively plain side dishes because it is very flavorful already and offers some spice of its own because of the chilies in the marinade, so make the chicken the star of the meal and do not serve anything which might clash with its flavor. You can see how appealing its golden brown exterior is, and imagine how tasty and juicy the chicken will be.
Leave a Reply
- Mojo Rojo Sauce September 2, 2014
- Crockpot Tomato Ketchup September 1, 2014
- Traditional Tartar Sauce August 31, 2014
- Nantua Sauce for Seafood August 30, 2014
- Gorgeous Green Goddess Sauce August 29, 2014
- Rich and Creamy Alfredo Sauce August 28, 2014
- Marie Rose Sauce for Crab Louis August 27, 2014
- Creamy Carbonara Sauce August 26, 2014
- Mignonette Condiment for Oysters August 25, 2014
- Classic 3-Ingredient White Sauce August 24, 2014
- Home (56040 Views)
- Triple Citrus Chicken Marinade Recipe with Cilantro (9372 Views)
- The Best Sirloin Steak Marinades (6745 Views)
- The Best Grilled Chicken Marinades (3992 Views)
- Authentic El Pollo Loco Chicken Marinade (3901 Views)
- Jalapeno Lime Grilled Chicken Marinade Recipe (3637 Views)
- Deliciously Simple Steak Marinade (3408 Views)
- Best Steak Marinade with Meat Tenderizer (3369 Views)
- Ginger and Pineapple Marinade for Chicken Wings (2857 Views)
- Steak Marinade with Beer and Garlic (2571 Views)