El Pollo Loco Chicken is a flavorful chicken recipe created by the El Pollo Loco restaurant chain. El Pollo Loco is a restaurant chain based in the United States, known for its Mexican-style grilled chicken. El Pollo Loco means The Crazy Chicken. This oven method for cooking El Pollo Loco inspired chicken thighs offers a practical alternative to grilling while still delivering delicious results.
El Pollo chicken is marinated in a combination of citrus that includes lime and orange juices, giving it a bright, tangy flavor. The marinade also contains spices like chili powder, cumin, and oregano, adding depth and warmth to the flavor. Smoked paprika adds a slightly smoky taste, cayenne pepper gives it a touch of heat and turmeric gives it nice color.
If you like this El Pollo Loco Chicken recipe and would like to try some other flavorful Mexican chicken recipes check out Mexican Chicken Crema, Salsa Chicken Rice Skillet, Baja Chicken, Mexican Pulled Chicken and Chicken Tortilla Soup.
You can serve the El Pollo Loco chicken with Mexican Street Corn Casserole, Mexican Street Corn Pasta Salad, Black Bean Mexican Rice, Black Bean Corn Salsa or Spicy Black Beans.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- If time allows, marinate the chicken overnight. This extended marinating time allows the flavors to penetrate deeply into the chicken, resulting in a more flavorful dish. Read How Long Can Meat and Poultry Be Marinated?
- Choose high quality, fresh chicken thighs. Bone in, skin-on thighs are preferred for their flavor and juiciness. Organic or free-range chicken might offer a superior taste due to their diet and lifestyle. Try to select chicken thighs that are approximately the same size to ensure even cooking.
SPECIAL EQUIPMENT NEEDED:
- Baking Sheet and Wire Rack: Placing the chicken onto a wire rack over a baking sheet allows hot air to circulate around the chicken, cooking it evenly and helping the skin become crisp. The baking sheet catches any drips, making cleanup easier.
- Aluminum Foil or Parchment Paper: Lining the baking sheet with foil or parchment paper can further ease cleanup.
- Large Mixing Bowl: For preparing the marinade.
- Whisk or Fork: To thoroughly mix the marinade ingredients.
- Measuring Cups and Spoons: For accurately measuring out the marinade ingredients.
- Kitchen Knife and Cutting Board: For preparing the garlic.
- Ziplock Bags or Marinating Dish: A ziplock bag is great for marinating because it allows you to easily turn the chicken to ensure it is evenly coated. You can also use a shallow dish with a lid or cover it with plastic wrap.
SUBSTITUTIONS:
- If you are out of limes, lemon juice can work as a substitute offering a similar acidity and brightness.
- For a slightly different sweetness substitute the orange juice with pineapple juice. You can also use grapefruit juice for more tartness.
- If you need a substitute for olive oil, avocado oil or another vegetable oil like canola or sunflower oil can be used.
- The bone in chicken thighs can be substituted with bone in chicken breast, or a whole chicken cut up into large pieces.
- Garlic powder can be used if you do not have fresh garlic. Use ½ teaspoon of garlic powder for each clove of fresh garlic called for.
HOW TO STORE EL POLLO LOCO CHICKEN:
- El Pollo Loco chicken can be safely stored in the refrigerator for 3 to 4 days. Allow the cooked chicken to cool to room temperature before storing it. Place the chicken into an airtight container or wrap it tightly in plastic wrap or aluminum foil.
- El Pollo Loco chicken can be frozen for up to 4 months. Just like with refrigeration, let the chicken cool to room temperature before freezing it. Wrap each piece of chicken individually in freezer wrap, plastic wrap, or aluminum foil. Place the wrapped chicken into a freezer bag or an airtight container.
- Thaw the chicken in the refrigerator overnight when you are ready to eat it.
HOW TO REHEAT EL POLLO LOCO CHICKEN:
- To reheat the chicken in the oven, preheat your oven to 350°F. Place the chicken into an oven-safe dish and add a few tablespoons of water or chicken broth to help keep it moist. Cover the dish with foil and heat for about 15-20 minutes or until it is warmed through.
- You can also reheat the el pollo loco chicken in a microwave oven. Place the chicken onto a microwave-safe plate and cover it with a damp paper towel to keep the chicken moist. Heat on medium power in 1-minute intervals, checking for warmth. Be careful not to overcook the chicken.
In a large bowl, whisk together lime juice, orange juice, garlic, jalapeno, vinegar, chili powder, salt, paprika, oregano, cumin, cayenne pepper, turmeric, and olive oil until well combined.
Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 5-6 hours, or overnight for best results. Turn the bag over a few times during the marinating process.
Line a baking sheet with aluminum foil and place a wire rack on top. The wire rack is optional but recommended as it allows the heat to circulate around the pieces of chicken, cooking it more evenly and helping the skin become crisp. Arrange the marinated chicken thighs skin side up on the rack in a single layer. Make sure that they are not touching to allow for even cooking and airflow around each piece.
Preheat your oven to 400 degrees. This high temperature is needed for achieving a nicely browned and slightly crispy skin on the El Pollo Loco chicken. Place the chicken into the preheated oven and bake for about 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
El Pollo Loco Chicken
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Ingredients
- ⅓ cup lime juice (1-2 large limes)
- ¼ cup orange juice
- 3 garlic cloves, minced
- ½ medium jalapeno
- 1 tablespoon white vinegar
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ½ teaspoon ground turmeric (for color and a hint of flavor)
- ¼ cup olive oil
- 6 bone in chicken thighs
Instructions
In a large bowl, whisk together lime juice, orange juice, garlic, jalapeno, vinegar, chili powder, salt, paprika, oregano, cumin, cayenne pepper, turmeric, and olive oil until well combined.
Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, and refrigerate for at least 5-6 hours, or overnight for best results. Turn bag over a few times during the marinating process.
Preheat your oven to 400 degrees. This high temperature is needed for achieving a nicely browned and slightly crispy skin on the chicken.
Line a baking sheet with aluminum foil and place a wire rack on top. The wire rack is optional but recommended as it allows the heat to circulate around the pieces of chicken, cooking it more evenly and helping the skin become crisp.
Arrange the marinated chicken thighs skin side up on the rack in a single layer. Make sure that they are not touching to allow for even cooking and airflow around each piece.
You can save the marinade to use as a basting sauce for the chicken to add some extra flavor.
Place the chicken into the preheated oven and bake for about 35-40 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F when checked with a meat thermometer. The exact time may vary depending on your oven and the size of the chicken thighs. You can baste the chicken a couple times during the cooking process by lightly brushing the marinade over the chicken.
Let the chicken rest for a few minutes after taking it out of the oven.
Serve the El Pollo Loco chicken with your choice of sides, such as warm flour tortillas, fresh salsa, and a side of rice and beans for a complete meal.
