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El Pollo Loco Marinade (M, TNT)
Source: Orange County Register
Serves: 6

6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground pepper
1/4 teaspoon mild chili pepper (Anaheim or California), remove stem and seeds from chiles, finely minced
8 drops yellow food coloring, optional (but accurate)
1 tablespoon vegetable oil
4 pounds frying chicken, cut up

In a small bowl, combine all ingredients except chicken, measure out 1/4 cup marinade and reserve for basting while grilling.

Place chicken in a shallow glass baking dish and cover with marinade. Cover with lid or plastic wrap and refrigerate overnight, turning at least once. Refrigerate reserved marinade.

Remove chicken from refrigerator 45 minutes before cooking time. Drain chicken and grill over medium coals for 25 to 35 minutes or until no traces of pink color remain, turning every 10 minutes. Baste frequently with the reserved 1/4 cup marinade while cooking.

Poster's Notes:
By the way, El Pollo Loco is a chain of restaurant/take-out places that feature grilled chicken.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A