El Pollo Loco Chicken

El Pollo Loco Chicken marinated in citrus and pineapple juice overnight for the PERFECT El Pollo Loco copycat recipe! 


  • 1 tablespoon white vinegar
  • ▢2 cloves garlic minced
  • ▢1/2 teaspoon Kosher salt
  • ▢1/2 teaspoon dried oregano
  • ▢1/4 teaspoon ground pepper
  • ▢1/4 jalapeno seeded and minced very finely
  • ▢1 cup pineapple juice
  • ▢2 tablespoons lime juice
  • ▢1 tablespoon canola oil
  • ▢8 chicken thighs bone in and skin on


  • Mix up all the ingredients except for the chicken into a large bowl.
  • Whisk well then reserve ¼ cup of the marinade in a small tupperware.
  • Add the chicken to the bowl and cover with plastic wrap.
  • Marinade overnight.
  • Preheat your oven to 425 degrees.
  • In a cast iron grill pan add the chicken skin side up.
  • Cook in the oven for 25 minutes.
  • Using potholders, add the pan to the stovetop on medium high heat.
  • Spray some foil with canola oil spray and put sprayed side down over the top of the chicken.
  • Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken.
  • Spoon half the reserved marinade over the chicken while it cooks.
  • Cook for another 3 min then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.

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