Go Back
El Pollo Loco Chicken Marinade Recipe

El Pollo Loco Chicken Marinade Recipe

5 from 1 vote
This oven-roasted chicken recipe is the essence of everything you enjoy about El Pollo Loco Spanish style, but it’s so much simpler than going out to eat! This flavorful chicken has a citrus flavored marinade that gives it great depth of flavor and the oven creates such a beautiful color on the whole chicken, you won’t even need a grill!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Servings: 5
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 cup fresh orange juice
  • 1/2 cup pineapple juice no sugar added
  • 1/4 cup lime juice
  • 5 garlic cloves
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons ground ancho chile
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons ground onion
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Mexican dry oregano
  • 2 teaspoons kosher salt
  • 1/4 cup avocado oil or light olive oil
  • One whole chicken 4 to 5 pounds
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground onion
  • 1/2 teaspoon ground garlic
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Extra avocado oil for brushing

Equipment

  • Blender
  • 12 inch cast iron skillet
  • Kitchen shears
  • Mixing bowls
  • Large 2.5 gallon Ziploc bag or nonreactive container
  • Tongs
  • Aluminum foil
  • Meat thermometer

Method
 

  1. Blend the orange juice, pineapple juice, lime juice, garlic cloves and peppercorns until smooth.
  2. In a bowl, combine ancho chile, smoked paprika, coriander, cumin, ground onion, turmeric, oregano and kosher salt.
  3. Pour in the blended mixture and whisk.
  4. Add avocado oil. Mix well and set aside.
  5. Remove giblets and excess fat.
  6. Spatchcock the chicken by cutting along both sides of the backbone.
  7. Remove the backbone and press the chicken flat.
  8. Place the chicken breast side down in a large Ziploc bag or nonreactive dish.
  9. Pour in the marinade. Remove air, seal and move the chicken around so it is fully coated.
  10. Refrigerate for 24 hours.
  11. Preheat oven to 500°F with the cast iron skillet heating inside.
  12. Remove the chicken from the marinade.
  13. Brush lightly with oil, then season with smoked paprika, ground onion, ground garlic, kosher salt and black pepper.
  14. Carefully remove the hot skillet from the oven and lower heat to 425°F.
  15. Place the chicken breast side down in the skillet.
  16. Roast 20 to 30 minutes, then flip.
  17. Cover breast and wings with foil if getting too dark.
  18. Continue cooking until the thickest part of the breast reaches 165°F.
  19. Remove from skillet and rest 15 minutes before carving.

Video

Notes

Leftovers keep well for up to four days in the refrigerator. Store the chicken carved so it cools faster and stays juicy. Reheat in a 325°F oven for 10 to 12 minutes or warm gently in a skillet with a touch of oil. Avoid microwaving too long so the meat does not dry out.