Pollo Loco Recipes

EL POLLO LOCO CHICKEN

Steps:

• Marinate chicken in zip-lock bag over-nite.
• Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
• Grill over indirect heat, turning 4 times, 12 minutes each time.
• Serve with your favorite tortillas, rice and Borracho beans.

EL POLLO LOCO CHICKEN RECIPE (COPYCAT)

Steps:

• Combine all the ingredients with the exception of the chicken using a large bowl. Whisk the ingredients nicely, then save 1/4 of the cup of marinade in a small Tupperware. Place the chicken into the bowl, cover with plastic wrap and let marinate overnight. Heat the oven to 425F. Using a cast iron pan for grilling, place the chicken skin side up. Cook for about 25 minutes in the oven. Turn the stovetop on medium heat and add the pan using potholders. Use the canola oil spray to spray foil, and put sprayed side down over the top of the chicken. Now press the chicken eather with a foil wrapped brick, bacon press or using another pan. Pour the rest of the marinade, that you've saved over the chicken while it cookes. Cook for about 2-3 minutes and take away the bacon press, flip the chicken, pour more marinade and cook your final 2-3 minutes before ready to serve.

POLLO LOCO SANDWICH

Steps:

• For the chicken tenders: Place the flour, eggs and crushed tortilla chips into 3 separate shallow bowls or pie plates.
• Dredge the chicken tenders one at a time into the flour, shaking to remove excess. Then dip in the egg, allowing the excess to drip off and then dredge in the crushed chips, pressing to coat. Place on a baking sheet and repeat with the remaining tenders.
• Heat enough oil to come 1 inch up the sides of a large heavy-bottomed straight-sided skillet. When the oil is hot (a bit of flour will sizzle and bubble up) slip the chicken tenders, 4 at a time, into the hot oil. Fry until the outside is crisp and the inside is cooked through, 2 to 3 minutes per side. Remove with a spider to a wire-rack-lined-baking sheet.
• For the buffalo sauce: Put the butter in a small saucepan and melt over medium heat. Stir in the hot sauce, Worcestershire sauce and cayenne pepper. Remove from the heat.
• For the sandwich: Preheat a panini press. Slice the bread in half lengthwise. Spread a couple of tablespoons of ranch dressing onto each side of the bread. Add a layer of sliced tomato on one half of the bread. Dip each tender into the buffalo sauce, flipping to coat, and then place 3 or 4 pieces in a single layer on the tomatoes. Top with pickles and lettuce. Top with the other half of the bread. Place into the panini press, close and cook until the outside is toasted. Remove and slice in half.

POLLO LOCO - MEXICAN CHICKEN AND RICE RECIPE - (3.7/5)

Steps:

• Pour Baja Chipotle Marinade over chicken and let marinate in the refrigerator for 30 minutes or overnight. When ready, grill chicken until done (165 degrees). While the chicken is grilling prepare the rice. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and Southwestern or Taco Seasoning. Stir in onion flakes, tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Heat cheese dip according to package directions set aside. To assemble the Pollo Loco - place 1/4 of the rice on a plate, top with grilled chicken. Pour 2-3 Tbsp cheese dip over chicken and rice and top with chopped tomatoes.

EL POLLO LOCO CHICKEN MARINADE RECIPE - (3.7/5)

Steps:

• Mix vinegar, garlic, salt, oregano, pepper, chili peppers, pineapple juice, lime juice and vegetable oil together. You can save ¼ of a cup on the side to use for basting the chicken later to add even more flavor. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.

EL POLLO LOCO CHICKEN (COPYCAT RECIPE)

Steps:

• For marinade, mix all ingredients, except chicken, together.
• Add chicken and marinate for 4-24 hours.
• Remove chicken from marinade; discard marinade.
• Cook chicken on a hot grill for about 10 minutes on each side.
• Serve with tortillas and salsa.
• Time does not include marinating.

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).