Prep Time: 8 hrs | Cook Time: 30 mins | Total Time: 8 hrs 30 mins | Yield: 8 servings
This El Pollo Loco Chicken is a great copycat recipe that delivers the same delicious goodness! The chicken is marinated overnight in citrus and pineapple juice to ensure better results. The authentic recipe calls for yellow food coloring. This does not add to the flavor, but makes the chicken looks better! You can leave it out if desired. For the perfect meal, serve this El Pollo Loco Chicken with BBQ black beans.
Ingredients
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8 chicken thighs, bone-in and skin on
1 tbsp canola oil
2 cloves garlic, minced
1 tbsp white vinegar
1/2 tsp dried oregano
1 c. pineapple juice
1/4 jalapeno, seeded and minced very finely
2 tbsp lime juice
1/4 tsp ground pepper
1/2 tsp Kosher salt
How to make Copycat El Pollo Loco Chicken
Step 1: In a large bowl, add all the ingredients except for the chicken. Mix well until combined. In a small Tupperware, reserve 1/4 c of the marinade.
Step 2: To the bowl, add the chicken and tent using plastic wrap. Marinate the chicken overnight.
Step 3: Once ready to bake, prepare the oven. Preheat it to 425 degrees.
Step 4: Add the chicken to a cast-iron grill pan, skin-side up. Place in the preheated oven and bake for about 25 minutes. Transfer the pan to the stovetop over medium-high heat using potholders.
Step 5: Using canola oil spray, spray some foil and lay it on top of the chicken, sprayed side down. Press the foil onto the meat using either a bacon press, a foil-wrapped brick, or a second heavy pan.
Step 6: Over the chicken, while it cooks, spoon half of the reserved marinade. Continue to cook for 3 minutes more, then take the bacon press/brick off. Turn the chicken on the other side and add some extra marinade. Cook for additional 3 minutes.
Step 7: Serve and enjoy!
Note:
If adding yellow food coloring, use 6 drops.
Nutrition Facts:
Serving: 1g | Calories: 281 kcal | Carbohydrates: 4g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 233mg | Potassium: 270mg | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 4.9mg | Calcium: 16mg | Iron: 0.9mg
Ingredients
- 8 chicken thighs, bone-in and skin on
- 1 tbsp canola oil
- 2 cloves garlic, minced
- 1 tbsp white vinegar
- 1/2 tsp dried oregano
- 1 c. pineapple juice
- 1/4 jalapeno, seeded and minced very finely
- 2 tbsp lime juice
- 1/4 tsp ground pepper
- 1/2 tsp Kosher salt
Instructions
Step 1: In a large bowl, add all the ingredients except for the chicken. Mix well until combined. In a small Tupperware, reserve 1/4 c of the marinade.
Step 2: To the bowl, add the chicken and tent using plastic wrap. Marinate the chicken overnight.
Step 3: Once ready to bake, prepare the oven. Preheat it to 425 degrees.
Step 4: Add the chicken to a cast-iron grill pan, skin-side up. Place in the preheated oven and bake for about 25 minutes. Transfer the pan to the stovetop over medium-high heat using potholders.
Step 5: Using canola oil spray, spray some foil and lay it on top of the chicken, sprayed side down. Press the foil onto the meat using either a bacon press, a foil-wrapped brick, or a second heavy pan.
Step 6: Over the chicken, while it cooks, spoon half of the reserved marinade. Continue to cook for 3 minutes more, then take the bacon press/brick off. Turn the chicken on the other side and add some extra marinade. Cook for additional 3 minutes.
Step 7: Serve and enjoy!
Notes
If adding yellow food coloring, use 6 drops.
