Embark on a culinary journey with this El Pollo Loco inspired grilled chicken recipe. The zesty marinade and expert grilling techniques will transport you to sunny California with every bite. Perfect for outdoor gatherings or a family dinner, this recipe promises a mouth-watering experience.
Ingredients:
- 1 whole chicken, 4-5 pounds
- 1/4 cup lime juice (about 2-3 limes)
- 1/2 cup orange juice (about 2-3 oranges)
- 5 large garlic cloves
- 1 teaspoon whole black peppercorns
- 2 teaspoons ground ancho chile
- 1 teaspoon paprika
- 2 teaspoons onion powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon Mexican dry oregano
- 1/2 teaspoon ground turmeric
- 1/4 cup olive oil
- 2 teaspoons kosher salt, plus extra for sprinkling
- Aluminum foil for covering parts of the chicken
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Prep Time: 20 minutes + 24 hours for marinating
Cook Time: 40-60 minutes
Total Time: About 25 hours (with marinating time)
Servings: 4-6
Equipment:
- Kitchen scissors or a knife
- Ziploc bag (large)
- Blender
- Grill
- Leave-in meat thermometer
- Brush for oiling
- Aluminum foil
Instructions:
1. Prepare the Chicken: With the chicken breast side down, use kitchen scissors to cut along each side of the backbone to remove it. Identify the sternum, or the cartilage between the breasts, and cut through it. Flip the chicken, push down to flatten it, and remove any excess fat or skin, particularly under the leg area. Transfer the prepared chicken to a large Ziploc bag.
2. Make the Marinade: In a blender, combine the lime juice, orange juice, garlic, and whole black peppercorns. Blend until smooth. In a separate bowl, mix the ground ancho chile, paprika, onion powder, ground coriander, ground cumin, Mexican oregano (making sure to remove any sticks and crushing it), and ground turmeric. Stir in the olive oil and the blended citrus-spice mixture. Lastly, whisk in 2 teaspoons of kosher salt.
3. Marinate the Chicken: Pour the marinade into the bag with the chicken, ensuring an even coat. Expel as much air as possible before sealing the bag. Massage the marinade around the chicken, then refrigerate to marinate for at least overnight, ideally for 24 hours.
4. Grill the Chicken: Remove the chicken from the refrigerator and let it sit for 15-20 minutes to come to room temperature. Prepare your grill for two-zone cooking, with hot coals on one side for high heat and no coals on the other side for indirect heat. When the grill reaches 400°F (204°C), place the chicken breast side up in the indirect heat zone. Brush with additional marinade and sprinkle with salt. Wrap the wing tips with oiled foil to prevent burning and place a foil strip under the chicken side nearest to the high heat.
5. Cook to Perfection: Insert a leave-in thermometer into the thickest part of the breast, cover the grill, and maintain a temperature close to 400°F (204°C). Halfway through cooking, check the chicken and remove foil from wings, brushing with more oil if needed. Continue grilling until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before carving.
6. Serve and Enjoy: Carve the chicken and serve with your favorite sides, such as grilled vegetables or rice.
Cooking Tips:
- Ensure your spices are fresh for the most robust flavor.
- Keep an eye on the grill temperature and adjust vents as needed to maintain heat.
- Resting the chicken before carving allows the juices to redistribute, ensuring a moist and flavorful bird.
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This recipe is by Villa Cocina. For more delicious recipes, tips, and cooking inspiration, make sure to check out their YouTube channel at [Villa Cocina](https://www.youtube.com/@VillaCocina).
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