El Pollo Loco’s grilled chicken has a unmistakably flavorful citrus-spice taste that pulls everyone in, and with this homemade version you can experience that same flavor in your own kitchen.
The marinade was inspired by Restaurant grilled chicken, and every step is simple and full of flavor.
The fresh juices, warm spices, and natural coloring make this recipe feel authentic… but not difficult.
Why You’ll Love This El Pollo Loco Grilled Chicken?
You’ll love this chicken because the citrus and spices and color along with smoke brings the same bright flavor straight from El Pollo Loco – perhaps even better.
The marinade penetrates deep into the meat to infuse each bite with warmth, sweetness, and a gentle spice. It is juicy, tender, lightly smoky, and full of Sinaloa-style character.
Ingredients Required for El Pollo Loco Grilled Chicken Recipe
Gather all the following ingredients, before you start making this El Pollo Loco Grilled Chicken
- 1 whole chicken (about 5 pounds), spatchcocked and halved
- 1/4 cup orange juice
- 1/2 cup rice vinegar
- 1/4 cup pineapple juice
- 1/4 cup lime juice
- 1/4 cup canola oil
- 6 garlic cloves, minced
- 2 tsp ancho chili powder
- 2 tsp paprika
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/4 tsp ground coriander
- A few pinches safflower (for natural color)
- 1 tsp turmeric
- Kosher salt and black pepper, to taste
Kitchen Utensils Required
- Large mixing bowl
- Whisk
- Cutting board
- Knife
- 2.5-gallon zip-top bags
- Tongs
- Gas or charcoal grill
- Instant-read thermometer
Preparation & Cooking Time
Prep Time: 20 minutes
Cooking Time: 1 hour 20 minutes
Copycat El Pollo Loco Grilled Chicken Recipe
Just follow this simple step by step guideline to make your homemade version of El Pollo Loco Grilled Chicken in a delicious way.
1. In a bowl, combine all juices, oil, garlic, spices, safflower, turmeric, salt, and pepper. Iris very well.
2. Add the halved chicken into a large zip-top bag. Add the marinade on top of the chicken.
3. Seal the bag and shake the chicken around until it’s thoroughly coated.
4. Put in the refrigerator overnight to get the best flavor.
5. Preheat the grill to 350–375°F. Make sure you are using indirect heat.
6. Lay the chicken skin side up and facing away from the heat source.
7. Put the lid down, and check on it from time to time during the cooking.
8. Cook until the chicken reaches 165°F in the thigh and 160–161°F in the breast.
9. You can also rotate the chicken during the cooking process to get color if you wish.
10. Let the chicken rest for 10 minutes, then slice and serve.
Delicious Ways to Customize and Serve This El Pollo Loco Grilled Chicken
Here are some Variations and Customizations ideas you can try to enjoy this El Pollo Loco Grilled Chicken deliciously
1. With Our El Pollo Loco Rice
Honestly, this is our go-to combo. The bright citrus chicken and the warm, tomato-corn rice taste like a full plate straight from the restaurant. If you haven’t tried them together yet, you absolutely should.
2. Over Mexican rice
This grilled chicken sits perfectly over a bowl of fluffy Mexican rice. The citrusy marinade mixes with the rice and makes every bite extra flavorful.
3. With charro beans
We often pair it with smoky charro beans. The juicy chicken and the rich beans balance each other in the best way.
4. As a burrito bowl
Sometimes we skip the tortilla and build a bowl with rice, corn, salsa, lettuce, and avocado. It turns into a fresh, filling meal.
5. With grilled corn on the cob
The sweet char on the grilled corn goes amazingly well with the smoky chicken. We brush the corn with lime butter for extra flavor.
6. Chopped into a salad
When we want something lighter, we chop the chicken and toss it with greens, tomatoes, black beans, and a tangy dressing. It makes a perfect summer meal.
7. With roasted potatoes
We’ve tried it with crispy roasted potatoes, and the combination always hits the spot. The bright citrus from the chicken cuts through the richness of the potatoes.
8. Inside quesadillas
Leftovers make the best quesadillas. We add cheese, a little salsa, and chopped chicken for a quick, melty snack.
9. With homemade salsa and chips
We like setting it out as a simple platter with different salsas. It turns the whole meal into a fun dipping experience.
My Personal Experience and Some Tips on This El Pollo Loco Grilled Chicken Recipe
1. Marinate overnight if you can.
We’ve found the chicken tastes juicier and brighter when it sits in the fridge all night.
2. Use fresh citrus.
Bottled juice works, but fresh orange and lime always make the flavor pop more.
3. Don’t skip the garlic.
Garlic brings the whole marinade together. We’ve tried it without, and it always tastes “missing.”
4. Mix the marinade really well.
The spices settle at the bottom, so whisk until everything blends smoothly.
5. Spatchcocking helps it cook evenly.
When the chicken lays flat, the breasts and thighs finish closer to the same time.
6. Cook on indirect heat first.
We always start the chicken away from the flame. It keeps the outside from burning.
7. Finish over direct heat for color.
A quick sear at the end gives that beautiful golden char the restaurant chicken has.
8. Use a thermometer.
We pull the chicken at 165°F in the thigh for the perfect juicy bite every time.
9. Let it rest.
Resting 10–15 minutes keeps the juices inside instead of running onto the board.
10. Try safflower and turmeric for color.
These give a natural golden color without using food dye, and we think the flavor is way better.
How to Store and Reheat Leftover El Pollo Loco Grilled Chicken Properly?
If you have any leftover (hopefully you don’t have) you can process them properly as follows,
Store leftover chicken in an airtight container for up to 4 days. To keep the chicken juicy, you can reheat it in a 300°F oven for 10–12 minutes, or warm it gently in a covered pan.
If you choose to microwave, do not microwave the chicken for too long, as it could dry out the meat. You may also choose to shred the leftover chicken and use them for tacos or bowls.
FAQs on this El Pollo Loco Grilled Chicken Recipe
When you give this El Pollo Loco Grilled Chicken Recipe a try, you might have a few questions. Don’t worry-we’ve rounded up answers to the most common ones to help you out.
1. What kind of chicken does El Pollo Loco use?
From what we’ve seen, they use whole, split chickens cooked bone-in. We do the same because it gives the best flavor and juiciness.
2. What makes El Pollo Loco chicken taste so unique?
It’s the citrus-heavy marinade. The orange, lime, and spice mix create that bright, smoky flavor we all recognize.
3. What does El Pollo Loco put on their chicken?
Their marinade is packed with citrus, spice, garlic, and a little sweetness. Ours uses similar ingredients, plus safflower and turmeric for natural color.
4. Is this recipe spicy?
Only slightly. The cayenne adds heat, but it’s gentle. You can add more if you want it hotter.
5. Can I use boneless chicken?
You can, but in our experience, bone-in always tastes juicier and more like the real thing.
6. Do I need to grill it?
Grilling gives the best smoky flavor. But we’ve also baked it at 375°F and finished it under the broiler—still delicious.
7. What grill temp works best?
We’ve had the most success around 350–375°F. It cooks evenly without drying out.
8. How long should the chicken marinate?
At least 4 hours, but overnight gives the flavor time to really soak in.
9. What is Pollo Loco made of?
It’s basically citrus-marinated grilled chicken. The magic is in the spices and slow grilling.
10. What kind of rice does El Pollo Loco have on the side?
They serve Mexican-style rice. We’ve paired this chicken with homemade Mexican rice many times, and it tastes amazing together.
El Pollo Loco Grilled Chicken Recipe
Ingredients
Equipment
Method
- In a bowl, combine all juices, oil, garlic, spices, safflower, turmeric, salt, and pepper. Iris very well.
- Add the halved chicken into a large zip-top bag. Add the marinade on top of the chicken.
- Seal the bag and shake the chicken around until it’s thoroughly coated.
- Put in the refrigerator overnight to get the best flavor.
- Preheat the grill to 350–375°F. Make sure you are using indirect heat.
- Lay the chicken skin side up and facing away from the heat source.
- Put the lid down, and check on it from time to time during the cooking.
- Cook until the chicken reaches 165°F in the thigh and 160–161°F in the breast.
- You can also rotate the chicken during the cooking process to get color if you wish.
- Let the chicken rest for 10 minutes, then slice and serve.
Video
Notes
This El Pollo Loco style grilled chicken brings bright citrus, warm spices, and juicy texture straight to your table. It’s easy to make, full of flavor, and works well for weeknight dinner or weekend grilling.
Don’t forget to try on your family and let me know how your homemade chicken stands up to the restaurant classic!
We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.
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Delicious
Thanks Amin