El Pollo Loco Chicken
Transport your taste buds straight to the heart of Mexico with this flavorful El Pollo Loco Chicken recipe. Perfectly marinated in a zesty blend of fresh orange and lime juices, garlic, oregano, and a smoky kick of chipotle pepper, this dish captures the bold, citrusy, and slightly spicy essence of authentic grilled chicken. The skin-on, bone-in chicken leg quarters are infused with the marinade overnight, ensuring every bite is tender, juicy, and bursting with flavor. Grilled to golden perfection with just the right amount of char, this dish pairs beautifully with warm tortillas, rice, or beans for a satisfying family meal. Whether you’re hosting a backyard barbecue or simply craving a taste of bold Mexican flavors, this El Pollo Loco Chicken recipe is sure to be a hit.
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Recipe Information
Ingredients
- 4 pieces Chicken leg quarters (skin-on, bone-in)
- 0.5 cups Fresh orange juice
- 0.25 cups Fresh lime juice
- 2 tablespoons White vinegar
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves (minced)
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoons Chili powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1 whole Chipotle pepper in adobo sauce (optional)
- 2 tablespoons Fresh cilantro (chopped, optional for garnish)
Instructions
In a large mixing bowl, whisk together the orange juice, lime juice, white vinegar, olive oil, minced garlic, oregano, cumin, paprika, chili powder, salt, black pepper, soy sauce, and the optional chipotle pepper in adobo sauce if you prefer extra heat.
Place the chicken leg quarters in a large gallon-sized zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap, and marinate in the refrigerator for at least 4 hours or up to overnight for best flavor.
When ready to cook, preheat your grill to medium-high heat (about 375°F to 400°F). Oil the grates lightly to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the chicken on the grill, skin-side down, and cook with the lid closed for 20 minutes. Flip the chicken and continue grilling for another 20 to 25 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer and the skin is golden and slightly charred.
Remove the chicken from the grill and let it rest for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired. Serve with warm tortillas, rice, beans, or your favorite sides.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 13.4 g | ||
| Protein | 149.6 g | 299% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 198 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
