I was a manager of an El Pollo Loco in the late 80s, yellow food dye gives it the color, the marinade is heavily garlic & citrus based with obvious preservatives to guarantee shelf life of marinade. Chickens were never larger than 3 lb(cleaned) and were marinated for approximately 45 minutes. El Pollo Loco is still one of the more honest fast food chains in regards to actually prepping their dishes by hand and not microwaving stuff. Also, yes, your recipe is much more involved than what is done at a fast food restaurant. 👍
Yes, the bomb grill master so, so, delicious if it's wood fire grill that's the taste ur looking for a change I'm cooking that whole split up chicken 3 at a time slowly cooked to keep it moisture juices handy to marinated a bit more.
I lived in Michigan for a few years and I would tell my co-workers how wonderful El Pollo Loco was and also Rubio's, they were shocked to find that I ate tacos with fish and not ground beef.
El Pollo Loco isn't perfect, but more often than not the chicken is cooked just right, and the fact that a major fast food chain's primary ingredient is real, freshly roasted marinated chicken still on the bone and served with homemade tortillas and a decent pico de gallo, is something to be celebrated. It may be a low bar, but the fact that the vast majority of fast food chicken is pureed sludge that is precooked, frozen and microwaved before serving makes Pollo Loco one of the best fast food choices in America. Plus that citrus marinade is bitchin'.
I agree. It's the only fast food chain I miss after moving to a small town where you cook everything or you don't eat! (I have been known to deliver a meal to UPS drivers that are delivering way too late at night because I know there is no food for hours). Thank you for your recipe.
Mountain Dew is used in the recipe.....I'm I'm Arizona and this came from a friend who worked there while we were in High school.....that gives the yellow color
This chicken is great tasting. I have made it several times. I do it a little differently. I make a double recipe and freeze it in ice cube trays. Then I can pull out just the right amount for my needs. I put 2 thighs in a sandwich bag with 80 grams of marinade. That way I never waste any of the marinade. Thanks for a great recipe!
I just discovered your channel and decided to make your updated El Pollo Loco recipe minus the saffron. Holy SH%# this was the best chicken I’ve made! Love your channel!
Nothing like the real original Pollo Loco in the beginnings of 80s in Mexico, I ate it in Mazatlan Sinaloa & Ensenada Baja California, it was a boom.. the weekend meal with family..corn tortillas and hot fresh tomatoes salsa with bit of cilantro, completes the feast....
No Saffron. Achiote/annattol. When they first started they had four to six grill station that were set at different temperatures, moving the chicken along as orders were placed. It was quite a sight. The entire process from start to finish would take an hour to an hour and fifteen minutes. Now they use holding/proofing cabinets. They keep the perfect temperature and humidity levels until the chicken is ready for the grill. It's like low and slow BBQ. Next time your in one of their restaurants, take a look next to the grill section to see if you can locate the holding cabinet. Typically it's about 5ft tall and on rollers.
Moved to Texas from California and unfortunately there aren't any El Pollo Loco restaurants anywhere around where I live. Haven't had their chicken for over 11 years. So grateful for you posting recipe. Now I can make it myself. Thank you.
Just made the recipe. Here's a few observations: 1) I did not have commercial pineapple juice, so I juiced some pineapple and threw the pieces into the marinate. 2) The legs and thighs were OK, but the breasts were mealy. I think this is because the acids and -especially- the pineapple over tenderized the meat. I'm thinking an 8 hour marinate might be better. 3) Next time I'll used cut up chicken. Easier to handle .
Back in the day, EL Pollo was good. Since the quality has dropped, haven't been back in years. As a matter of fact, had totally forgotten about them until you did this video, lol.
I’m not even kidding. I’d pay triple price for some super fresh el polo loco food right now. With that freaking salsa that I LOVE ❤️ Unfortunately I live a thousand miles away from one
Stumbled upon your channel when I got a Primo Oval XL charcoal cooker for Christmas and you became favorite cooking channel. Glad to hear you are back doing videos with Primo.
This recipe is a good one. My wife and I tried it and the chicken did come out delicious. In fact, she feels it was the greatest chicken she's ever produced on a grill. Having said that, this recipe is NOT a copycat of Pollo Loco. We are fans and were looking forward to the taste we were so used to. A word of caution mentioned a few times in other threads of these comments: the cinnamon/allspice is a bit analogous to raisins in the potato salad. Take that for what its worth. On our next attempt we will halve some of the dry spices, and highlight the citrus/garlic. We may even leave the cinnamon out altogether.
Totally agree. Cinnamon, clove, allspice taste was too strong… it overpowered it. Next time I’m just doing lime, orange, oil, garlic, salt, pepper, Tumeric, ancho, & paprika
First time I ever had El Pollo Loco was in Monterey MX and I absolutely loved it. I've tried it several times in the states - in Connecticut when they first opened there and also in San Antonio ... it's not the same thing. The stuff in Mexico was far better.
Just tried this tonight and followed everything except subbed ancho chili for chipotle and OJ for more pineapple juice and quadrupled the salt. It smelled and tasted just like Cantonese bbq chicken/pork and not Mexican pollo loco chicken. Everyone liked it but I should have served it with rice and bok choi instead of with tortillas and salsa!!
Omg, am I glad to find you and this recipe. I lived in San Diego for 8 yrs and El Pollo Loco was by far my favorite take home family dinner. Rubio's fish tacos would be a close 2nd. Lol Thanks again, geez im starving 😋😋
I worked for 5 yrs. in El Pollo Loco and you have too many ingredients. They use food coloring for the yellow color and you marinate the chicken and at the end you add the salt and pepper you mix it together and rub the chicken with the mixture. You let it sit then put it on the grill. The marinated was in a boxes with no labels. But, I think your chicken will taste very good.
VIDEO IDEA!!! You seem to have alot of grills!! Why not make a video showing how you store them? Maybe give some tips for covers and possible winter storage too!! How to keep a grill if you dont plan on using it for a few weeks ect!! Also I just saw that grill on their channel and it looks amazing!!!
They marinate and baste their chicken through the cooking process... but knowing Mexican food, the recipe isn't that complicated. Looks good never the less. (Oh and they use the drippings for the rice) 💤❤
Unfortunately, it also runs about four grand plus tax and/or shipping. That would about cover both your Lone Stars, wouldn't it? I'm sure it's a hell of a product, but ...
Whoaaa I just did this recipe and I am like a reallll foodie... this was arguably the best chicken I ever had. I did half exactly how you said and the other half I added seasoning salt to the meat. The seasoning salt gave it a kick because the grill absorbs the salt but without is still delicious just a matter of how much salt you like
My absolute favorite fast food chain ever! Now I'm on the Least, I mean East Coast and really miss it! Only on the Best, oops West Coast, wish it was over here!
You can usually take a EPL chicken thigh and twist the bone out with two fingers. You couldn't do this with a large bird or one that was not in a holding cabinet. They use small, young birds, about 2.75lbs.
How funny! I'm sitting here eating El Pollo Loco copycat chicken made from a recipe from another page. I will definitely try your version, it has some interesting ingredients that will kick it up. Thank you very much!
I can't wait to try this recipe. I moved from CA to TN 10 years ago and we don't have much in the way of good food around here. I have managed to learn to cook most things at home but I still struggle with chicken because Im very picky about how it comes out. EPL was my favorite version of chicken and I've tried these copy recipes before and been disappointed. But this looks good. Shopping for spices today.
Moved to SWMO over 20 years ago and the main thing I have missed is EPL. I have tried many recipes and nothing has compared. Giving this a try and will come back to leave a review later. I don't expect this to taste just like EPL but if it could come close I'll be happy.
@@snmm1029 I have used this recipe several times now. It is really good but still not exactly EPL to me... I think there are anomalies such as cooking over charcoal vs gas. Marinade time. Maybe even where they get their chicken from. Or maybe they actually do have a secret ingredient???... I just haven't nailed it yet but this recipe is still my favorite home made chicken by far.
Lovely solution for the color! The skin is a very particular feature on their chicken. It’s so delicious I cried one day when my sister peeled my plate and ate it in my face lol… I must’ve been 4, my parents built a family off of Pollo night. 💚 would you change anything since the making of this video to reach even more spot-on-ness?
my first Ex wifes Uncle Mr Ochoa's is the one who started the El Pollo loco Restaurant in Mexico back in the late 50's-early 60's, He brought here in the US in the early 70's if i remember correctly, and sold the corp to Denny's Corp, and now who knows who owns it..but we always had the pleasure eating at there restaurants ...juicy tasty chicken.....
Stay away from el pollo loco in Denver ( montbello) unless you want some dried out chicken some in Las Vegas are hit or miss California locations are on point
WOW. . . this is AWESOME! Now I can have ''Crazy Chicken" at home or at my son's. . . He does the barbecuing! Thank you so much for sharing! Happy grilling!😊🙃😉 Jeannie
meseri de gran utilidad si me tradujieran la reseta ya que ando buscando un marinado para un pollo riquisimo para festejar el dia de el padre muchas gracias
Sup Greg, that is awesome, a must do.. my only time in Mexico they used a lot if capon, with marinade might do both at a cookout at sportsman's club, 24' pit. They made a 4'x8' griddle part on one end👍, tyvm tc 🍔
I have noticed that every time I used that much acidity, my chicken with and an over night marinade, gets rather dry after cooking . I would try all the dry spices, the color and garlic for the over night marinade. The OJ, pine apple and grape fruit instead of vinegar one hour before cooking time. Thank you for expanding and enhancing my out doors experiences.
This Looks So Good but El Pollo Loco's marinade is Not at all a Dark Color I've seen the Chicken marinading in it I think they marinade it then remove from the marinade and apply a shake Dry Rub of a mix like you have here and the Tumeric does give it that color and I don't use any Pineapple in the Marinade I'm sure they don't either salt before grilling That's how I make it THIS LOOKS REALLY GOOD THOUGH. WILL TRY IT THANK YOU FOR THE VIDEO
Just an FYI: On your ingredient list, the 1/4 cup of CANOLA OIL was left OFF. I was putting the dry with the wet ingredients together and noticed there was no oil. I checked the RUclips video and re-checked the ingredients, and yup the oil was left off.
Congrats for such a fine grill gift. At 8:42 I noticed that, in your version, the fatty skin is still thick whereas all fats at El Pollo Loco has been taken out down to the bare crispy skin.
Looks like a good recipe, you are missing the canola oil in the text above. I marinated overnight using a vacuum sealed bag. I may need to add the oil for the remaining time of marinating. Can't wait to cook the bird this afternoon
I was a manager of an El Pollo Loco in the late 80s, yellow food dye gives it the color, the marinade is heavily garlic & citrus based with obvious preservatives to guarantee shelf life of marinade.
Chickens were never larger than 3 lb(cleaned) and were marinated for approximately 45 minutes.
El Pollo Loco is still one of the more honest fast food chains in regards to actually prepping their dishes by hand and not microwaving stuff.
Also, yes, your recipe is much more involved than what is done at a fast food restaurant. 👍
Tumeric works too, for the color.
05gtdriver so what where the temps and time per side?
Yes, the bomb grill master so, so, delicious if it's wood fire grill that's the taste ur looking for a change I'm cooking that whole split up chicken 3 at a time slowly cooked to keep it moisture juices handy to marinated a bit more.
What I like about el pollo is you can watch them cook your food.
They used microwave for the flour tortillas, for burritos.
The chicken was was marinated early in the morning.
I lived in Michigan for a few years and I would tell my co-workers how wonderful El Pollo Loco was and also Rubio's, they were shocked to find that I ate tacos with fish and not ground beef.
😂😂😂
In Miami areas Rubio's closed permanently 😓
El Pollo Loco isn't perfect, but more often than not the chicken is cooked just right, and the fact that a major fast food chain's primary ingredient is real, freshly roasted marinated chicken still on the bone and served with homemade tortillas and a decent pico de gallo, is something to be celebrated. It may be a low bar, but the fact that the vast majority of fast food chicken is pureed sludge that is precooked, frozen and microwaved before serving makes Pollo Loco one of the best fast food choices in America. Plus that citrus marinade is bitchin'.
Bitchin'
Agreed, best fast food in the country, real food.
I agree. It's the only fast food chain I miss after moving to a small town where you cook everything or you don't eat! (I have been known to deliver a meal to UPS drivers that are delivering way too late at night because I know there is no food for hours). Thank you for your recipe.
I use this recipe for rotisserie chicken. I sometimes _LIVE_ on this. It's a great KETO option as well.
Mountain Dew is used in the recipe.....I'm I'm Arizona and this came from a friend who worked there while we were in High school.....that gives the yellow color
You can’t be that dumb lol
This chicken is great tasting. I have made it several times. I do it a little differently. I make a double recipe and freeze it in ice cube trays. Then I can pull out just the right amount for my needs. I put 2 thighs in a sandwich bag with 80 grams of marinade. That way I never waste any of the marinade. Thanks for a great recipe!
when I worked at el pollo the grill was a a mix of gas and wood chips also we basted the chicken in pineapple butter mix
Really!
Thanks for the info. Butter it is.
I just discovered your channel and decided to make your updated El Pollo Loco recipe minus the saffron. Holy SH%# this was the best chicken I’ve made! Love your channel!
Are your teaspoon measurements accurate, it looks like you use a heck of a lot more in your video. Looking forward to try.
I’m from Cali. Currently living in Florida and I misssssssssssss pollo loco!
I've heard of El Pollo Loco, and I've heard it's nothing but perfection!
I gave this recipe a try today, and it came out perfectly. Thanks for this. Best chicken I've made on my grill!
Nothing like the real original Pollo Loco in the beginnings of 80s in Mexico, I ate it in Mazatlan Sinaloa & Ensenada Baja California, it was a boom.. the weekend meal with family..corn tortillas and hot fresh tomatoes salsa with bit of cilantro, completes the feast....
No Saffron. Achiote/annattol.
When they first started they had four to six grill station that were set at different temperatures, moving the chicken along as orders were placed. It was quite a sight. The entire process from start to finish would take an hour to an hour and fifteen minutes. Now they use holding/proofing cabinets. They keep the perfect temperature and humidity levels until the chicken is ready for the grill. It's like low and slow BBQ. Next time your in one of their restaurants, take a look next to the grill section to see if you can locate the holding cabinet. Typically it's about 5ft tall and on rollers.
Moved to Texas from California and unfortunately there aren't any El Pollo Loco restaurants anywhere around where I live. Haven't had their chicken for over 11 years. So grateful for you posting recipe. Now I can make it myself. Thank you.
There’s no pollo locos in TX?😮
There are polli locos in San Antonio...
Lot of love went into this video (time, energy and careful thought). Thank you! Subscribed.
Just made the recipe. Here's a few observations:
1) I did not have commercial pineapple juice, so I juiced some pineapple and threw the pieces into the marinate.
2) The legs and thighs were OK, but the breasts were mealy. I think this is because the acids and -especially- the pineapple over tenderized the meat. I'm thinking an 8 hour marinate might be better.
3) Next time I'll used cut up chicken. Easier to handle .
Yes, it's the fresh pineapple that will do that. Thanks for mentioning it.
This is pretty accurate. But still had compliments from family it was good.
Back in the day, EL Pollo was good. Since the quality has dropped, haven't been back in years. As a matter of fact, had totally forgotten about them until you did this video, lol.
I keep going there looking for the magic of the days of yore. What I keep discovering is dry chicken. It feels like punishment eating it.
Really cool that you took the time to research the Ingredients. 👍
Having moved away from California a few years ago, I really miss El Pollo Loco. I'll definitely try this recipe.
Looks Amazing!!! Wow! Thanks for the work and sharing!
I’m not even kidding. I’d pay triple price for some super fresh el polo loco food right now. With that freaking salsa that I LOVE ❤️
Unfortunately I live a thousand miles away from one
Stumbled upon your channel when I got a Primo Oval XL charcoal cooker for Christmas and you became favorite cooking channel. Glad to hear you are back doing videos with Primo.
I hate these kinds of videos they always make me hungry, they motivate me and inspire me to learn how to cook!
This recipe is a good one. My wife and I tried it and the chicken did come out delicious. In fact, she feels it was the greatest chicken she's ever produced on a grill. Having said that, this recipe is NOT a copycat of Pollo Loco. We are fans and were looking forward to the taste we were so used to. A word of caution mentioned a few times in other threads of these comments: the cinnamon/allspice is a bit analogous to raisins in the potato salad. Take that for what its worth. On our next attempt we will halve some of the dry spices, and highlight the citrus/garlic. We may even leave the cinnamon out altogether.
Totally agree. Cinnamon, clove, allspice taste was too strong… it overpowered it. Next time I’m just doing lime, orange, oil, garlic, salt, pepper, Tumeric, ancho, & paprika
I gotta try this with the saffron and turmeric. Looks so Delicious!!
Siri I want to compliment you on your videos I really like your no-nonsense take. So many cooking videos on other channels tend to be so tedious.
Tried this recipe this past weekend and gonna do it again this weekend! Amazing flavor and taste! Taste better than Pollo loco
Just finished the video. Definitely gonna cook this for my family. It'll be a surprise for them since they haven't have el Pollo Loco in years.
First time I ever had El Pollo Loco was in Monterey MX and I absolutely loved it. I've tried it several times in the states - in Connecticut when they first opened there and also in San Antonio ... it's not the same thing. The stuff in Mexico was far better.
Just tried this tonight and followed everything except subbed ancho chili for chipotle and OJ for more pineapple juice and quadrupled the salt. It smelled and tasted just like Cantonese bbq chicken/pork and not Mexican pollo loco chicken. Everyone liked it but I should have served it with rice and bok choi instead of with tortillas and salsa!!
La Vaquita made essentially the same recipe however, they used Sazon Goya - Con Azafran in place of the Saflower and turmeric
Omg, am I glad to find you and this recipe. I lived in San Diego for 8 yrs and El Pollo Loco was by far my favorite take home family dinner. Rubio's fish tacos would be a close 2nd. Lol Thanks again, geez im starving 😋😋
Great recipe. You could also use annatto for the color. Love all the spices. Looks amazingly good.
How much would you use? and how would it change the flavor profile?
@Tess Cooks 4u I’d love to see your spin on El Pollo Loco recipe 🧡
Glad to see you’re back rocking a Primo. I’m definitely going to have to try this recipe out.
Wow! You keep on taking things to the next level. That chicken looks really impressive. Cheers Greg!
El pollo loco is numero uno. 👍👍👍👍
I worked for 5 yrs. in El Pollo Loco and you have too many ingredients. They use food coloring for the yellow color and you marinate the chicken and at the end you add the salt and pepper you mix it together and rub the chicken with the mixture. You let it sit then put it on the grill. The marinated was in a boxes with no labels. But, I think your chicken will taste very good.
VIDEO IDEA!!! You seem to have alot of grills!! Why not make a video showing how you store them? Maybe give some tips for covers and possible winter storage too!! How to keep a grill if you dont plan on using it for a few weeks ect!! Also I just saw that grill on their channel and it looks amazing!!!
el pollo loco es ogullosamente del noroeste de mexico y orgulloso
Look very delicious I will make this recipe in my Tandoor and my Pizza oven.
They marinate and baste their chicken through the cooking process... but knowing Mexican food, the recipe isn't that complicated. Looks good never the less. (Oh and they use the drippings for the rice) 💤❤
Who would have ever thought about a gas kamado grill? Very cool and looks very nice and it did a great job on the chicken as well!
Unfortunately, it also runs about four grand plus tax and/or shipping. That would about cover both your Lone Stars, wouldn't it? I'm sure it's a hell of a product, but ...
Whoaaa I just did this recipe and I am like a reallll foodie... this was arguably the best chicken I ever had. I did half exactly how you said and the other half I added seasoning salt to the meat. The seasoning salt gave it a kick because the grill absorbs the salt but without is still delicious just a matter of how much salt you like
the intro is getting better and better
I love this Greg awesome job thanks for sharing this with us
My absolute favorite fast food chain ever! Now I'm on the Least, I mean East Coast and really miss it! Only on the Best, oops West Coast, wish it was over here!
You said killer. I’ve been trying to bring that back to New England and other So Cal slang.
You can usually take a EPL chicken thigh and twist the bone out with two fingers. You couldn't do this with a large bird or one that was not in a holding cabinet. They use small, young birds, about 2.75lbs.
We love the crazy chicken !!🐔
Try annato powder for yellowing. It's also called chuete. Also has the flavor of saffron
thank you looked good use to live west coast now in Pennsylvania will shop for spices and be trying soon
That primo grill is beautiful! You deserve it man!
How funny! I'm sitting here eating El Pollo Loco copycat chicken made from a recipe from another page. I will definitely try your version, it has some interesting ingredients that will kick it up. Thank you very much!
Thank you. Yeah, I have two El Pollo recipes, still looking for the perfect match!
That Primo looks awesome! Definitely going to look into them.
I love El Pollo Chicken and I can't wait to try this recipe! I will have to smoke it, still I bet it will taste fantastic.
Never tried pollo loco but looks amazing!!!!!! Ive tried Pollo Supremo in Miami FL been looking for that recipe for Years with no luck at all!!!!
I can't wait to try this recipe. I moved from CA to TN 10 years ago and we don't have much in the way of good food around here. I have managed to learn to cook most things at home but I still struggle with chicken because Im very picky about how it comes out. EPL was my favorite version of chicken and I've tried these copy recipes before and been disappointed. But this looks good. Shopping for spices today.
Moved to SWMO over 20 years ago and the main thing I have missed is EPL. I have tried many recipes and nothing has compared. Giving this a try and will come back to leave a review later. I don't expect this to taste just like EPL but if it could come close I'll be happy.
@@snmm1029 I have used this recipe several times now. It is really good but still not exactly EPL to me... I think there are anomalies such as cooking over charcoal vs gas. Marinade time. Maybe even where they get their chicken from. Or maybe they actually do have a secret ingredient???... I just haven't nailed it yet but this recipe is still my favorite home made chicken by far.
ohh woww ohh my god same copy cat delisious i love this i have to try
I love el pollo loco I am back on the east coast and this is just awesome I’m definitely going to try it!!! :-)
Looks great. I tried those online recipes as well and something was just missing. Didn't really care for them. I can't wait to try this one.
Cerveza bohemia la mejor , tu si sabes de cerveza , buen receta.
Century Blvd, Los Angeles during the 12-12-2 tour. The one and only time I ever tried El Pollo Loco. Mercy loved it! I'll show her this video! 😀
Good cook buddy. The chicken looked mighty fine
Lovely solution for the color! The skin is a very particular feature on their chicken. It’s so delicious I cried one day when my sister peeled my plate and ate it in my face lol… I must’ve been 4, my parents built a family off of Pollo night. 💚 would you change anything since the making of this video to reach even more spot-on-ness?
my first Ex wifes Uncle Mr Ochoa's is the one who started the El Pollo loco Restaurant in Mexico back in the late 50's-early 60's, He brought here in the US in the early 70's if i remember correctly, and sold the corp to Denny's Corp, and now who knows who owns it..but we always had the pleasure eating at there restaurants ...juicy tasty chicken.....
WINNER WINNER El Pollo Loco dinner. Delicious looking chicken and that Primo Gas is sharp. Enjoyed it Greg.
Stay away from el pollo loco in Denver ( montbello) unless you want some dried out chicken some in Las Vegas are hit or miss California locations are on point
WOW. . . this is AWESOME! Now I can have ''Crazy Chicken" at home or at my son's. . . He does the barbecuing!
Thank you so much for sharing!
Happy grilling!😊🙃😉
Jeannie
meseri de gran utilidad si me tradujieran la reseta ya que ando buscando un marinado para un pollo riquisimo para festejar el dia de el padre muchas gracias
Sup Greg, that is awesome, a must do.. my only time in Mexico they used a lot if capon, with marinade might do both at a cookout at sportsman's club, 24' pit. They made a 4'x8' griddle part on one end👍, tyvm tc 🍔
Good video Thanks, we use ACHOTE for the coloring
Deliciosa preparacion se ve exquisito
Achiote paste is widely used for the color :) available at most Mexican markets. Chicken looks delicious!
ThisWondrousWorld, that's what I was thinking.
Achiote=Annatto
Dang that new cooker looked sweet. Chicken looked amazing.
I have noticed that every time I used that much acidity, my chicken with and an over night marinade, gets rather dry after cooking .
I would try all the dry spices, the color and garlic for the over night marinade.
The OJ, pine apple and grape fruit instead of vinegar one hour before cooking time.
Thank you for expanding and enhancing my out doors experiences.
Very nice cook. I remember trying your El Pollo marinade ways back.
I love El pollo Loco. And like your interpretation of it.👍✌
Finally, I have been looking for this!
That was some great lookin chicken Greg. And that new Primo looks sick!
Thanks I live in the South now but I grew up on that crazy chicken in San Bernardino
This Looks So Good but El Pollo Loco's marinade is Not at all a Dark Color I've seen the Chicken marinading in it I think they marinade it then remove from the marinade and apply a shake Dry Rub of a mix like you have here and the Tumeric does give it that color and I don't use any Pineapple in the Marinade I'm sure they don't either salt before grilling That's how I make it THIS LOOKS REALLY GOOD THOUGH. WILL TRY IT THANK YOU FOR THE VIDEO
Great video, thanks for sharing. Great grill you have there.
Just an FYI: On your ingredient list, the 1/4 cup of CANOLA OIL was left OFF.
I was putting the dry with the wet ingredients together and noticed there was no oil. I checked the RUclips video and re-checked the ingredients, and yup the oil was left off.
Peter Grayson min 3:11
going to give this a go when i get time, looks pretty good.
Admiring your work mate!
Keep up the great content!
G’Day from Australia!
Man lots of flavors going on there. Looks really good bro.
Thanks for the recipe and cook!! I think that El Pollo Loco also vacuum marinades.
Nice study of the Loco birds Good stuff Creg. ;)
Congrats for such a fine grill gift. At 8:42 I noticed that, in your version, the fatty skin is still thick whereas all fats at El Pollo Loco has been taken out down to the bare crispy skin.
Awesome dude! My mouth is watering!
Great cook! Looks delicious 👍
Looks like a good recipe, you are missing the canola oil in the text above. I marinated overnight using a vacuum sealed bag. I may need to add the oil for the remaining time of marinating. Can't wait to cook the bird this afternoon
Thank you . I love it.. I used buy this on road side
So good it is.
Greg going to try your amazing Pollo Loco recipe tonight after golf, let you know how it turns out!
So it's El Pollo (not quite as) Loco. Got it.
That grill looks cool. I'm looking forward to seeing more videos about it.
That’s an interesting recipe. I would like to try it on my rotisserie. What do you think? Thanks
Great video Greg, I love that grill and the chicken recipe looks really good.
Looks great! How well do you think the marinade would work as an injection? Also, that Primo is a nice looking piece of equipment.
Wowww awesome!!!!