El Pollo Loco Copycat
Bring the bold, smoky flavors of “El Pollo Loco” home with this easy copycat recipe. Whether fire-grilled or oven-roasted in a cast iron skillet, this juicy chicken delivers on flavor and tenderness.
Ingredients
Marinade - Wet
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/2 cup rice wine vinegar (or apple cider vinegar)
- 1/4 cup cooking oil of your choice (I use avocado oil)
Marinade - Spices
- 2 tsp ancho chili powder
- 2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp ground black pepper
- 1 tsp turmeric (gives the chicken its unique color)
- 1 tsp kosher salt
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper
- 1/4 tsp ground clove
- 1/4 tsp ground coriander (cilantro seed)
- 6 cloves minced garlic (or 2 tsp garlic powder)
Instructions
- Spatchcock chicken: Lay the chicken, breast side down. Using a pair of kitchen scissors cut along both sides of the backbone, through the ribs. And, remove the backbone. Identify the sternum (cartilage) where the breastbone starts and cut though it. Flip the chicken and press firmly over the breast until it lays flat. Remove any excess skin and fat. Transfer inside a large zip lock bag. Set aside until needed.
- Combine the juices, garlic, and peppercorn in a blender and process until smooth. In a medium bowl, combine all of the spices, 2 tsp salt, and oil. Pour in the blended citrus mix and whisk to combine. Pour the marinade over the chicken. Remove as much air as you can from inside the bag, and seal. Move the marinade around until the entire chicken is exposed to it. Place in the fridge and marinade overnight or 24 hrs.
- Before grilling: Let the chicken sit at room temperature for about 15-20 minutes before grilling. That way, it cooks more evenly.
- Set up a two temperature grilling method. Half of the grill with charcoal (high heat zone) and half without it (indirect heat zone.) Lay the chicken on the indirect heat zone as soon as the grill reaches about 400°F, breast side up. Brush some of the marinade and sprinkle additional salt. Oil spray a few pieces of aluminum foil and cover the wings. Also, partially cover the side directly facing our high heat zone. Cover the grill. Half way through cooking brush oil over the skin and cover again. Remove the foils at any time you feel necessary.
- Flip over to the hot zone, breast side down until it browns. Then, lay it back, on its original position over the indirect heat zone. Finish cooking.
- The chicken is done when the thickest part of the breast reaches a safe internal temperature of 165°F. Remove from the grill and let it rest for 10 minutes before carving into it.
Notes
I have used Sazon with annato in the past instead of garlic powder. Make sure to rest your bird for 15 minutes after it comes off the grill. I have pulled off the leg quarters and removed the breasts from the grill to continue cooking the quarters.