El Pollo Loco chain of restaurants is famous for its delicious signature menu item – flame grilled chicken marinated in a secret recipe of herbs, spices and citrus juices, following a recipe that was handed down from the founding family in Mexico.
While El Pollo Loco is a great choice for a fast food meal, I think I have made a version that is much more flavor.
Below is the recipe that I used as a guide: 

6 ounces pineapple juice
2  tablespoons lime juice
1  tablespoon white vinegar
2  garlic cloves, minced
1⁄2 teaspoon salt
1⁄2 teaspoon dried oregano, crumbled
1⁄8 teaspoon ground pepper
1⁄4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
8  drops yellow food coloring (but accurate) (optional)
1  tablespoon vegetable oil
4  lbs frying chicken, cut up


Marinate chicken in zip-lock bag over-nite.
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
Grill over indirect heat, turning 4 times, 12 minutes each time.
Serve with your favorite tortillas, rice and Borracho beans.

Lyle doe hit me barbecue another day I was talking to somebody that I used to hang out with and we are living in San Diego and we were talking about some of the restaurants that we're coming around there that we like and one of them was a restaurant called El Pollo Loco and I really wasn't a huge fan of it but that was like one of his favorite places so I said you know it let me come up with El Pollo Loco and spire chicken recipe so that's what I'll be doing I am making some changes but you know it in the description box I'm going to put a link to the rest because I saw that seem to be kind of considered an authentic El Pollo Loco recipe so I don't know but this is going to be awesome

come in take a look what I'm working with will get this going and I really didn't like about El Pollo Loco was it to me flavors were little bit Bland so I'm going to be kind of change it up a little bit whatever you think here is some limeade they typically will use a pineapple or orange juice we have some time cumin oregano I just have some additional chipotle peppers onion powder coriander tumeric now what they use in their recipe is some yellow food coloring I'm figuring tumeric will do better than the food color maybe not give you the yellow look quite as much more health benefits in there I have some Habaneros that have been dried out that

I'm going to use messed up for days of garlic and I have some diced up serrano peppers we're also going to be using some apple cider vinegar I believe they use white vinegar in their recipe for chicken that I'm using those user in the barbecue know what spatchcocking is for those of you that don't know they see what you do is you take some kitchen shears or a knife and you cut the breastbone and the backbone out of the chicken so it lays flat like this number to you now is I'm going to start getting this marinade ready and just going to go in the refrigerator overnight first thing I'm going to do is get my pot that I'm going to have it marinating and I'm going to take a few of these habanero peppers I just admire these are serrano peppers my garlic now like I said we're going to be going with tumeric for the color

so let's go a little heavy on that are coriander I'm not measure anything out I'm trying to put this up a little bit because the rest Piazza was basically adding a little of this and a little of that and it didn't seem like it was going to get enough flavor for me so I'm kind of winging this but I am using the recipe is a guide with a few changes and adding more stuff chipotle peppers you know what I just had that leftovers let's have some of that are cumin excuse me my oregano and when it comes to marinades does not need to be exact you do not need to be exact when it comes to marinate just try to get the flavor in that's the main thing we're trying to do and are cumin so there's that we're going to be going with I want to go with half of a limeade might use the rest for a barbecue sauce or something coming up set that aside

now Stuart some vinegar this is going to be about quarter of a cup of vinegar and some water once I get this to the level I want I'm going to throw it on the stove that's going to be about a quart and a half of water when I get this on the stove bring this up to a simmer shut it off and the reason I'm going to do that is to get all these flavors kind of coming out that I forgot to add canola oil so we're going to go with what's called a quarter of a cup maybe a little less than that I forgot myself I'm not going to be afraid of that let's call that about 4 tbsp coming up to a boil right now going to shut this down as soon as this / Semoran and once it cools will meet back at a chance to cool I tasted it and trust me this is a seriously hot marinade right here drop this chicken in there about 9 at night we're going to probably start grilling this at about 3 tomorrow

so she can have a good long time to sit in that marinade for hours I'm going to go ahead and over here and let this kind of play some of that liquid run off of it going to go get this Weber fired up and I'll meet you outside this chicken on the grill I'm going to take it to we get 265 degrees and I'm going to have this Grill trying to get up close to 300 325 degrees it does look like that tumeric did have some color on that hopefully it's not too too much color but I guess we'll see you in a bit of this chicken we're at 165, go ahead and take this off and taking inside it should be time to cut this thing up and see if it tastes as good as it looks like it does look like we did get that nice yellow coloring from the tumeric so I'm happy about that we have some refried beans and cilantro lime rice just some quick guacamole nothing special and then I have some salsa roasted salsa with our tortilla take off some of this chicken breast

maybe some of this excellent let's get this drumstick meat in here with the skin cuz the skin is all crispy go to work get some of these beans guacamole and some of that right a little you let me taste this chicken first before I taste with all that other stuff on it definitely from what I remember more flavor than what I remember it El Pollo Loco I did pump up that marinade so that was like I got a bunch of serious stuff in that puts up part of the color color looks good you know I can take another bite but let me get into this Tortilleria equipment like I said I was inspired to make this by El Pollo Loco I'm not saying that this is a recipe as a matter of fact I'm glad on a limb and say this is much better than the rest of the chicken is much more flavor than what I remember so anyway I do like that turmeric give me that yellow color as opposed to food coloring anyway I'm going to put the link or the recipe to one of the El Pollo Loco recipes that kind of got inspiration from in the description box anyway you like chicken try it out thanks for stopping by no hippie BBQ comment subscribe and I'm out