El Pollo Loco Marinade

Recipe Ingredients

6 oz	170g	Pineapple juice
2 tablespoons	30ml	Lime juice
1 tablespoon	15ml	White vinegar
2		Garlic - minced
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Dried oregano - crumbled
1/8 teaspoon	0.6ml	Ground pepper
1/4 teaspoon	1.3ml	Mild chile pepper - (Anaheim or Ca) *, finely minced
8		Yellow food coloring
1 tablespoon	15ml	Vegetable oil
4 lbs	1816g / 64oz	Frying chicken - cut up

Recipe Instructions

*Remove stem and seeds from chiles

In a small bowl, combine all ingredients except chicken, measure out 1/4 cup marinade and reserve for basting while grilling. Place chicken in a shallow glass baking dish and cover with marinade. Cover with lid or plastic wrap and refrigerate overnight, turning at least once.

Remove chicken from refrigerator 45 minutes before cooking time. Drain chicken and grill over medium coals for 25 to 35 minutes or until no traces of pink color remain, turning every 10 minutes. Baste frequently with the reserved 1/4 cup marinade while cooking.

Source:
Orange County Register

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.