Elpollolocomarinadecopycat Recipes

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EL POLLO LOCO CHICKEN (COPYCAT RECIPE)

One thing (there are many) that I miss in California...was the El Pollo Loco Chicken places!! I found this recipe on a copy cat site! I serve this with warm tortillas and salsa!!

Provided by katie in the UP

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10



El Pollo Loco Chicken (Copycat Recipe) image

Steps:

  • For marinade, mix all ingredients, except chicken, together.
  • Add chicken and marinate for 4-24 hours.
  • Remove chicken from marinade; discard marinade.
  • Cook chicken on a hot grill for about 10 minutes on each side.
  • Serve with tortillas and salsa.
  • Time does not include marinating.

Nutrition Facts : Calories 390.8, Fat 20.4, SaturatedFat 4.8, Cholesterol 92.8, Sodium 791.6, Carbohydrate 16.7, Fiber 3.2, Sugar 9.8, Protein 32

3/4 cup Heinz Chili Sauce
1 lemon, juice of
1 large orange, juice of
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Tabasco sauce
4 boneless chicken breasts

EL POLLO LOCO MARINADE COPYCAT

Found this on the internet awhile back. Haven't tried it yet. Prep time does not include marination time.

Provided by Kerena

Categories     Whole Chicken

Time 1h5m

Yield 2 chickens, 10 serving(s)

Number Of Ingredients 9



El Pollo Loco Marinade Copycat image

Steps:

  • Combine all ingredients and let chicken marinade a minimum of 1 hour.
  • Grill chicken until done.

Nutrition Facts : Calories 783, Fat 64, SaturatedFat 15.1, Cholesterol 195.1, Sodium 417.2, Carbohydrate 0.6, Sugar 0.2, Protein 45.8

1 cup white vinegar
1 cup olive oil
1/2 cup white wine
garlic, to taste
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon Tabasco sauce
2 whole chickens, cut in half

EL POLLO LOCO CHICKEN MARINADE RECIPE - (3.7/5)

Provided by AzWench

Number Of Ingredients 10



El Pollo Loco Chicken Marinade Recipe - (3.7/5) image

Steps:

  • Mix vinegar, garlic, salt, oregano, pepper, chili peppers, pineapple juice, lime juice and vegetable oil together. You can save ¼ of a cup on the side to use for basting the chicken later to add even more flavor. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.

1 tablespoon white vinegar
2 cloves of garlic minced
1/2 teaspoon salt
1/2 teaspoon crumbled dried oregano
1/8 teaspoon ground pepper
1/4 teaspoon mild chili peppers finely minced (the key is to make sure they are VERY finely minced)
6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon vegetable oil
4 pounds of chicken for frying, cut up in the size you plan to serve

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