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El Pollo Loco Chicken Marinade

Copycat El Pollo Loco Chicken Marinade Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1/2 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 2 tbsp pineapple juice
  • 4 cloves garlic, finely minced
  • 1 serrano pepper, seeded and minced
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried Mexican oregano
  • 1/4 tsp ground black pepper
  • 2 to 3 lbs chicken thighs or breasts

Method
 

  1. Whisk together olive oil, lime juice, orange juice, pineapple juice, garlic, serrano, salt, cumin, smoked paprika, oregano, and black pepper until the salt dissolves, about 1 minute.
  2. Place chicken in a bag or dish. Pour the marinade over it, coat well, and refrigerate 30 minutes to 4 hours.
  3. Grill over medium-high heat (400°F to 450°F) for 6 to 7 minutes per side for thighs, or until internal temperature reaches 175°F for thighs and 165°F for breasts.
  4. Rest the chicken 5 minutes, then slice and serve with a fresh squeeze of lime.

Notes

Marinating time (30 minutes to 4 hours) is not included in the prep time above. Pineapple juice is optional but traditional; a tablespoon of achiote paste can replace the smoked paprika for a more authentic color and flavor. Leftovers keep well in the fridge for up to 4 days.