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Dorothy Thomas

El Pollo Loco Chicken Recipe

This copycat El Pollo Loco Chicken features juicy, marinated grilled chicken with a zesty citrus-garlic flavor. just like the famous fast-food version! Perfect for tacos, burritos, or served with rice and beans.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Boneless, skinless chicken thighs (or breasts)
  • ½ cup Orange juice (freshly squeezed)
  • ¼ cup Lime juice (fresh)
  • 2 tbsp Olive oil
  • 2 tbsp Soy sauce (or coconut aminos)
  • 4 cloves Garlic (minced)
  • 1 tsp Cumin
  • 1 tsp Oregano
  • 1 tsp Chili powder
  • ½ tsp Black pepper
  • 1 tsp Salt

Equipment

  • Mixing bowl
  • Ziplock bag or airtight container (for marinating)
  • Grill (or stovetop grill pan)
  • Tongs

Method
 

  1. In a bowl, whisk together orange juice, lime juice, olive oil, soy sauce, garlic, cumin, oregano, chili powder, salt, and pepper.
  2. Place chicken in a Ziplock bag or container, pour marinade over it, and seal. Refrigerate for 4+ hours (overnight for best flavor).
  3. Preheat grill (or grill pan) to medium-high heat.
  4. Remove chicken from marinade (shake off excess) and grill for 6–8 minutes per side (or until internal temp reaches 165°F/74°C).
  5. Let chicken rest for 5 minutes before slicing. Serve in tacos, burrito bowls, or with rice and beans.

Notes

  • Substitutions: Use chicken breasts for a leaner option. Replace soy sauce with tamari for gluten-free.
  • Storage: Keep leftovers refrigerated for up to 3 days or freeze for 1 month.
  • Extra Flavor: Add a splash of pineapple juice to the marinade for sweetness.