How to make "El pollo loco" INSPIRED chicken | Grilled chicken recipes | Villa Cocina

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

whole chicken

💰Cheaper: chicken thighs

Chicken thighs are more affordable and flavorful.

jalapeño

💰Cheaper: bell pepper

Bell peppers are less spicy and more widely available.

cilantro

🥗Healthier: parsley

Parsley provides a similar fresh flavor.

Prepare a 4 to 5 pound whole chicken by flipping it breast side down and cutting along the side of the backbone to remove it.

Cut through the sternum cartilage to flatten the chicken.

Remove any excess fat or skin from the chicken, especially under the leg area.

Transfer the chicken into a larger Ziploc bag.

To make the marinade, squeeze 1/4 cup of lime juice into a blender.

Measure out 1/2 cup of freshly squeezed orange juice and add it to the blender.

Peel and add 5 large garlic cloves to the blender.

Measure out 1 teaspoon of whole black peppercorns and add them to the blender.

Blend the mixture until completely broken down and set aside.

In a bowl, add 2 teaspoons of ground ancho chile, 1 teaspoon of paprika, 2 teaspoons of onion powder, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of Mexican dry oregano, and 1/2 teaspoon of ground turmeric.

Add 1/4 cup of olive oil to the bowl and whisk to combine with the spices.

Add 2 teaspoons of kosher salt to the marinade and whisk again.

Pour the marinade into the bag with the chicken, removing as much air as possible before sealing it.

Ensure the marinade is spread evenly over the chicken and refrigerate for 24 hours.

Take the marinated chicken out of the fridge and let it sit for 15-20 minutes to reach room temperature.

Prepare the grill with a two-temperature method: one side with hot charcoal for high heat and the other side without charcoal for indirect heat.

Preheat the grill to about 400 degrees Fahrenheit.

Place the chicken on the indirect heat zone, breast side up, and brush some marinade over it.

Sprinkle salt over the chicken and cover the wings with oiled aluminum foil to prevent them from browning too fast.

Insert a leave-in thermometer into the thickest part of the breast and cover the grill.

Check the chicken visually halfway through cooking and remove the foil from the wings.

Brush the top of the chicken with oil and cover the grill again.

Cook until the internal temperature reaches 165 degrees Fahrenheit.

Let the chicken rest for 10 minutes before cutting into it.

Serve the chicken family style or as an entree with accompaniments like salsa, beans, rice, and corn tortillas.

Cooking Techniques

Equipment Needed

Spice Level: