Tonight (yes, I said tonight, I am way on top of things today) I made my mother's version of El Pollo Loco's chicken. This is just really good chicken. Followers of my blog will know how I love simple recipes that don't take much prep work. That doesn't mean that every recipe I make is like that but we're a busy family so easy is key for us at this point. This chicken is great because the marinade takes less than five minutes to make and you can just throw the chicken in and forget about it.
It takes about 40 minutes to cook but it doesn't take a lot of maintenance which is also great. Using bone-in chicken breasts makes for really juicy meat and the skin is awesome. I love to serve this with Mexican rice (recipe to follow), black or pinto beans, and Blender salsa. Super simple but great taste! Cook and enjoy!
Loco Pollo (gf)
¼ c. corn oil
¼ c. melted butter
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. annatto powder or few drops yellow food color
¼ tsp. ground cumin
2 tsp. lemon juice
1 (2 ½ to 3 lb.) chicken, halved
Combine oil, butter, onion powder, garlic powder, annatto powder, cumin, and lemon juice in large shallow pan. Add chicken halves, turning to coat well. Cover and marinate several hours or overnight.
Remove chicken from marinade, cook over medium coals on barbeque grill, or 4- inches from source of heat under broiler, until browned on both side and meat is done, turning and basting frequently, about 25 minutes.
Cut chicken halves into pieces to serve with beans and rice, corn or flour tortillas and salsa, if desired. Makes 6 servings.
Family preference is bone-in chicken breasts.
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| Crock pot Mole Chicken Enchiladas |
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| Homemade Fajita and Taco Seasoning |
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| Mexican Rice |
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| Homemade Horchata |
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Labels: chicken, gluten free, make-your-own-takeout, Mexican
