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Chicken Marinade

El Pollo Loco Marinade

Serves 4

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)
1 tablespoon vegetable oil
4 lbs frying chicken, cut up

Marinate chicken in ziplock bag over night. Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes After basting the final time. Grill over indirect heat, turning 4 times, 12 minutes each time. Serve with your favorite tortillas, rice and beans.

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