Lucas Delgado
El Pollo Loco chicken is famous for its unique blend of spices and citrusy flavor. The chicken is marinated in a blend of citrus and pineapple juice, with some recipes calling for equal parts orange and pineapple juice. The chicken is then cooked over an open fire or grilled, resulting in a crispy skin and a warm orange tint. While the exact recipe for El Pollo Loco chicken is not publicly available, many people have attempted to recreate the dish at home, experimenting with different ingredients and cooking methods to capture the unique flavor and appearance of the original dish.
| Characteristics | Values |
|---|---|
| Taste | Citrusy, charred, smoky, juicy, flavorful |
| Ingredients | Chicken, orange juice, pineapple juice, lime juice, garlic, pepper, salt, turmeric, saffron, ancho chile, Mexican oregano, paprika, ground onion, cumin, coriander, oregano, oil |
| Marinade | Chicken is marinated in citrus and pineapple juice overnight |
| Cooking Method | Grilled over an open fire, oven-roasted in a cast-iron skillet, air-fried |
| Sides | Rice, beans, tortillas, salad, black beans, BBQ black beans, refried beans, nachos |
| Color | Golden, yellow, orange tint |
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What You'll Learn
El Pollo Loco chicken marinade ingredients
El Pollo Loco chicken is known for its distinct citrusy flavour and bright yellow or orange colour. While the exact recipe for the marinade is not publicly available, several sources have attempted to replicate it.
One recipe for the El Pollo Loco marinade calls for a blend of orange juice, pineapple juice, lime juice, garlic cloves, and whole peppercorns. This mixture is blended until smooth and then whisked together with ground ancho, paprika, ground onion, cumin, coriander, oregano, turmeric, salt, and oil. The chicken is then marinated in this mixture for 24 hours or overnight before being cooked.
Another recipe includes similar ingredients but also adds crushed pineapple and turmeric to the marinade, which is said to give the chicken its signature golden colour. This recipe also suggests basting the chicken with the marinade during cooking to enhance the flavour.
Some recipes for El Pollo Loco chicken marinade also include food colouring to achieve the bright orange colour that the chicken is known for. However, this is purely for aesthetic purposes and does not affect the flavour.
In addition to the marinade, the type of chicken used can also impact the flavour and texture of the dish. Some recipes call for bone-in, skin-on chicken thighs, while others suggest using boneless, skinless chicken thighs. The cooking method can also vary, with some recipes recommending grilling, oven-roasting, or air frying.
Overall, the key ingredients in the El Pollo Loco chicken marinade appear to be a blend of citrus juices, garlic, spices, and oil, creating a bold, smoky, and savoury flavour profile.
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El Pollo Loco cooking methods
El Pollo Loco chicken is famous for its distinct citrusy flavour and brick chicken quality. The chicken is marinated in citrus and pineapple juice overnight, and then cooked over an open fire. The restaurant also uses food colouring to give the chicken a more appealing look.
To mimic the El Pollo Loco experience, you can grill the chicken or oven-roast it in a cast-iron skillet. You can also use an air fryer, which is a less messy alternative to oven grilling and pan-frying.
- Mix all the ingredients except for the chicken into a large bowl. Whisk well and reserve 1/4 cup of the marinade in a small container.
- Add the chicken to the bowl and cover with plastic wrap. Marinate overnight.
- Preheat your oven to 425 degrees Fahrenheit.
- Place the chicken, skin side up, in a cast-iron grill pan.
- Cook in the oven for 25 minutes.
- Using potholders, carefully place the pan on the stovetop over medium-high heat.
- Spray some foil with canola oil spray and put the sprayed side down over the chicken.
- Press onto the meat with a bacon press, a foil-wrapped brick, or a second heavy pan.
- Once fully cooked, remove the chicken from the oven and transfer it to a plate or cutting board.
- Let the chicken rest for 15 minutes before carving.
You can also add some crushed pineapple to the marinade for extra flavour. Additionally, a pigtail flipper can be used to flip the chicken without damaging the skin.
Sides such as rice, beans, and salad typically accompany El Pollo Loco chicken.
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El Pollo Loco side dishes
El Pollo Loco chicken is marinated in citrus and pineapple juice overnight to give it a distinctive flavour. The chicken is then cooked over an open fire, although it can also be cooked indoors using a skillet or an air fryer.
As for side dishes, rice and beans are commonly served alongside El Pollo Loco chicken. Specifically, BBQ black beans and refried beans are mentioned as complementary options. In addition, a "Loco Salad" and tortillas are offered as sides by the restaurant. For those looking to recreate the El Pollo Loco experience at home, Spanish rice, chipotle black beans, Mexican corn salad, and flour tortillas are all recommended side dishes.
The unique flavour of El Pollo Loco chicken is often attributed to its citrus marinade, which includes orange, pineapple, and lime juices. Some recipes also incorporate crushed pineapple, turmeric, corn starch, and food colouring to enhance the colour and taste of the dish.
While the chicken is typically served with sides of rice and beans, it can also be used as taco meat, in a burrito, or on top of nachos. The versatility of the dish allows for various combinations and presentations.
Overall, the key to capturing the essence of El Pollo Loco chicken lies in its marinade and cooking method, resulting in a dish that evokes memories of family gatherings and weekend traditions.
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El Pollo Loco copycat recipes
El Pollo Loco chicken is known for its distinct citrusy flavour and brick chicken quality, with a bright yellow or orange tint. While the restaurant uses food colouring to achieve this colour, it is not necessary when making the dish at home.
To make a copycat version of El Pollo Loco chicken, you can use a combination of citrus and pineapple juice for the marinade. The chicken is then cooked over an open fire or grilled in a skillet. Here is a step-by-step guide to making this dish:
Ingredients:
- Chicken (bone-in, skin-on thighs or breasts)
- Orange juice
- Pineapple juice
- Lime juice
- Garlic cloves
- Whole peppercorns
- Ground ancho
- Paprika
- Ground onion
- Cumin
- Coriander
- Oregano
- Turmeric
- Salt
- Oil
- Pickled jalapeños (optional)
Instructions:
- Prepare the marinade by blending orange juice, pineapple juice, lime juice, garlic cloves, and whole peppercorns until smooth.
- Pour the blended mixture into a bowl and whisk in the ground ancho, paprika, ground onion, cumin, coriander, oregano, turmeric, salt, and oil until fully combined.
- Place the chicken breast-side down on a cutting board and remove any giblets or remaining feathers. Cut along both sides of the backbone and remove it. Trim any excess skin or fat.
- Transfer the chicken to a large zip-loc bag and pour in the marinade. Remove excess air, seal the bag, and refrigerate for 24 hours or overnight.
- Preheat your oven to 425 degrees Fahrenheit.
- Place the chicken skin-side up in a cast-iron grill pan. Cook in the oven for 25 minutes.
- Remove the pan from the oven and place it on the stovetop over medium-high heat. Spray foil with canola oil and place it sprayed side down over the chicken. Use a bacon press, foil-wrapped brick, or a second heavy pan to press the chicken and create a crispy skin.
- Serve with rice, beans, and salad, or use it as taco meat, in a burrito, or on top of nachos.
For a lighter version of the recipe, you can use boneless, skinless chicken thighs and cook them in an air fryer at 400 degrees Fahrenheit for 8 minutes per side. You can also add crushed pineapple to the marinade for extra flavour. If you want to achieve the signature yellow or orange colour, you can brush on some ketchup and Sriracha sauce near the end of cooking.
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El Pollo Loco history
El Pollo Loco, which translates to “The Crazy Chicken" in English, was founded by Pancho Ochoa, a Mexican former shoe salesman who immigrated to the United States. He brought with him his mother's chicken recipe, which he used to open a small storefront on Alvarado Street in Los Angeles. There, he fire-grilled chicken on the bone, attracting customers who would line up around the block.
El Pollo Loco's menu is inspired by Mexican traditions, with a focus on serving authentic, hand-prepared chicken. The chain has expanded to include about 500 company-owned and franchised restaurants, primarily in the Southwestern United States. The company has been publicly traded on the NASDAQ stock exchange under the ticker LOCO since 2014.
The restaurant's signature dish is its citrus-marinated chicken, which is grilled over an open fire. This technique gives the chicken its distinctive charred skin and flavour. The marinade includes orange, pineapple, and lime juices, as well as garlic and a blend of spices, creating a smoky, savoury taste. The bright yellow colour of the chicken is achieved through the use of turmeric and, in some cases, food colouring.
El Pollo Loco has a strong connection to its Hispanic roots, with 81% of its employees identifying as Hispanic. During National Hispanic Heritage Month, the company celebrates its history and culture through advertisements and stories published in the Los Angeles Times, shared with employees.
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Frequently asked questions
Yes, El Pollo Loco chicken contains orange juice. It is marinated in a blend of citrus juices, including orange, pineapple, and lime.
In addition to the citrus juices, El Pollo Loco chicken is also marinated in a blend of garlic and spices, which may include paprika, onion, cumin, coriander, oregano, turmeric, saffron, and black pepper.
El Pollo Loco chicken is typically cooked over an open fire or grilled. It can also be cooked in a cast-iron skillet or an air fryer. The chicken is usually cooked with the skin on, which gives it a crispy texture.
