Go Back
Victoria Haneveer

El Pollo Loco Copycat Chicken Marinade

This El Pollo Loco copycat chicken marinade combines pineapple juice, lime, vinegar, garlic, oregano and mild chili. Marinate bone-in chicken pieces, then grill them until browned and tender.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 4 hours 55 minutes
Servings: 6
Course: Marinade
Cuisine: Mexican-American
Ingredients Method Notes

Ingredients
 

  • 3 ½ to 4 pounds (1.6 to 1.8 kg) bone-in, skin-on chicken pieces
  • ¾ cup (180 ml) canned or shelf-stable pineapple juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon finely minced Anaheim chili or another mild green chili

Method
 

  1. Whisk the pineapple juice, lime juice, vegetable oil, vinegar, garlic, oregano, salt, black pepper and chili together in a bowl.
  2. Set aside ¼ cup (60 ml) of the marinade for brushing over the chicken during cooking.
  3. Put the chicken pieces in a large zip-top bag or covered container. Pour the remaining marinade over the chicken and coat each piece well. Refrigerate for 4 to 8 hours.
  4. Prepare the grill for two-zone cooking, with one medium-high area and one cooler area.
  5. Remove the chicken from the marinade and discard the marinade that touched the raw chicken.
  6. Put the chicken skin-side down over the hotter part of the grill. Cook for 4 to 5 minutes, or until browned. Turn the chicken over, then move it to the cooler area of the grill.
  7. Cover and cook for another 25 to 35 minutes, turning every 8 to 10 minutes. Brush it occasionally with the reserved clean marinade.
  8. Chicken breasts are ready when the thickest part reaches 165°F (74°C). Thighs and drumsticks have a better texture at about 175°F (80°C).
  9. Rest the chicken for 5 minutes before serving or chopping.

Notes

  • Canned or shelf-stable pineapple juice is best for this recipe. Fresh pineapple contains an enzyme that can soften the surface of the chicken if it marinates for several hours.
  • Don’t leave the chicken at room temperature for 45 minutes as the old recipe instructed. About 15 to 20 minutes while the grill heats is enough.
  • To bake the chicken, arrange it on a lined baking sheet and cook at 425°F (220°C) for 35 to 45 minutes, depending on the size of the pieces.
  • Yellow food coloring isn’t needed. A small pinch of annatto powder can be added for color if you already have some.