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Mexican-inspired · Lunch, dinner

Pollo Loco-Style Chicken

Photograph of the finished dish Photograph of the finished dish
Photograph of the finished dish Photograph of the finished dish

Background

This recipe is inspired by the citrus-marinated, flame-grilled chicken associated with El Pollo Loco, a restaurant chain founded in Mexico. It is a homemade interpretation, not the restaurant’s proprietary formula.

Ingredients

  • 8 bone-in, skin-on chicken thighs
  • 120 ml orange juice
  • 60 ml lime juice
  • 3 tablespoons neutral oil
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper

How to cook

  1. Combine all ingredients except chicken. Marinate the chicken under refrigeration for 4 to 12 hours.
  2. Heat a grill for two-zone cooking. Remove chicken from marinade and discard the marinade.
  3. Grill skin-side down over medium heat until browned, then move to indirect heat. Cover and cook, turning occasionally, until the thickest pieces reach 74°C, about 25 to 35 minutes.
  4. Rest for 5 minutes before serving.

Recipe photographs link to their original publishers.