El Pollo Loco Chicken (Copycat)
User Reviews
4.1
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Prep Time
8 hrs
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Cook Time
30 mins
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Total Time
8 hrs 30 mins
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Servings
8 Servings
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Calories
281 kcal
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Course
Main Course
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Cuisine
Mexican
El Pollo Loco Chicken (Copycat)
Description
This copycat recipe for El Pollo Loco Chicken uses bone-in, skin-on chicken thighs marinated overnight in a blend of pineapple juice, lime juice, white vinegar, garlic, jalapeño, oregano, salt, black pepper, and canola oil. The marinade combines bright acidity and a touch of heat from jalapeño, delivering a flavorful, tender result after cooking.
The chicken is baked skin side up in a cast iron grill pan at high heat to render fat and crisp the skin, then transferred to the stovetop where it is pressed with foil and a heavy weight to promote even cooking and hold the skin flat while basted with reserved marinade. This produces a juicy interior with a crisp, flavorful crust.
The recipe mentions that authentic versions use yellow food coloring solely for appearance, which is optional here. The preparation technique is focused on achieving the characteristic texture and flavor balance associated with the dish rather than relying on additives.
This method creates a nicely seasoned chicken perfect for serving with complementary sides, capturing the essence of the restaurant-style grilled chicken at home.
Ingredients
- 1 tablespoon white vinegar
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon oregano dried
- 1/4 teaspoon black pepper ground
- 1/4 jalapeño , 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
Instructions
- 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.
Notes
- Adding yellow food coloring is optional and mainly for traditional color; it does not affect flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 281kcal | 14% |
| Carbohydrates | 4g | 1% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 233mg | 10% |
| Potassium | 270mg | 6% |
| Sugar | 3g | 6% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 16mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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