El Pollo Loco Style Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 whole Chicken
1/4 C Orange Juice
1/2 C Rive Vinegar
1/4 C Pineapple Juice
1/4 C Lime Juice
1/4 C Canola Oil
6 Cloves Garlic (Minced finely)
2t Ancho Chili Powder
2t Paprika
1t Ground Cinnamon
1/4t Ground Allspice
1/4t Cheyanne Pepper
1/4t ground Clove
1/4t Ground Coriander
Large Pinch Safflower (aka Pho-Saffron, see note below)
1t Turmeric
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Directions: |
Directions:Split chicken in half and place into a large Zip-lock™ bag.
In a mixing bolw (or quart sized jar with a lid) add all wet and dry ingredients and mix well. Pour over chicken in Zip-lock and marinate for 24-48 hours) |
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Number Of
Servings: |
Number Of
Servings:2-4 |
Preparation
Time: |
Preparation
Time:10 minutes to mix ingredients, marinate time, plus 1 1/2 hour cook time. |
Personal
Notes: |
Personal
Notes: 1. Safflower is available at Mexican stores. I'm not sure how much flavor it imparts, but it was called for in the original recipe. You could use saffron but I'm not sure how widely used it is in Sinaloa Mexico.
For you "dark meat only eaters" use four leg/thigh quart pieces (make sure they're attached to each other).
Try and cook on a grill, over in-direct heat. The temperature should be around 350º and cook for 1¼ to 1½ hours. The skin should be a nice caramel color. Not burn it!
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