So, I’ve been craving El Pollo Loco’s chicken lately. You know, that citrusy, garlicky, perfectly grilled chicken that just hits the spot every time? But driving all the way to the restaurant every time I want some is a bit of a hassle, and my wallet isn’t too happy about it either. So, I thought, why not try to make it at home? I mean, how hard could it be, right?
I started by scouring the internet for some clues about their secret recipe. Turns out, they use a mix of vegetable and soybean oil to cook their chicken on an open flame grill, which gives it that signature smoky flavor. Also, the chicken is marinated in a blend of citrus juices, herbs, and spices. Okay, that sounds doable. I’ve got a grill, and I’ve got a pantry full of spices.
First things first, I mixed up a marinade. I used a mixture of orange juice, lemon juice, and lime juice for that citrusy punch. Then I threw in a bunch of garlic, because, well, garlic makes everything better. For the herbs, I went with oregano, cumin, and a bit of chili powder for a little kick. I also added some salt and pepper, of course. I whisked it all together and poured it over some chicken breasts in a big zip-lock bag. I made sure the chicken was fully submerged in the marinade, then I sealed the bag and popped it in the fridge. The longer it marinates, the better, so I left it there for a good four hours.
While the chicken was marinating, I decided to try making a copycat version of their creamy cilantro sauce. I found a recipe online that seemed pretty simple. It called for cilantro, sour cream, mayonnaise, lime juice, and a pinch of salt. I just threw all the ingredients into my blender and gave it a good whirl until it was nice and smooth. I tasted it, and it was pretty darn close to the real thing! I put it in the fridge to chill until the chicken was ready.
After four hours, it was time to fire up the grill. I preheated it to medium-high heat and brushed the grates with a bit of vegetable oil to prevent the chicken from sticking. Once the grill was nice and hot, I took the chicken out of the marinade and placed it on the grill. I grilled each side for about 6-8 minutes, or until the internal temperature reached 165°F. The smell of the grilling chicken was amazing, it smelled just like the restaurant!
Once the chicken was cooked, I took it off the grill and let it rest for a few minutes before slicing it up. I served it with a side of warm tortillas, some rice, and of course, the creamy cilantro sauce I made earlier. I took a bite, and oh boy, it was pretty close to El Pollo Loco’s chicken! The marinade gave it that citrusy, garlicky flavor, and the grilling gave it that nice smoky char. The creamy cilantro sauce was the perfect finishing touch.
I have to say, this homemade version is a pretty good substitute for the real thing. It’s not exactly the same, but it definitely satisfies my El Pollo Loco craving. Plus, it’s a lot cheaper and more convenient than going to the restaurant every time. I’m definitely going to be making this again!
- Marinate: Prepare the marinade with citrus juices, garlic, and herbs. Marinate the chicken for at least 4 hours.
- Make the sauce: Blend cilantro, sour cream, mayonnaise, lime juice, and salt for the creamy cilantro sauce.
- Grill: Preheat the grill and cook the marinated chicken for about 6-8 minutes per side.
- Rest and serve: Let the chicken rest, then slice and serve with tortillas, rice, and the creamy cilantro sauce.
There you have it, my adventure in recreating El Pollo Loco’s chicken at home. It was a fun experiment, and I’m pretty happy with the results. If you’re a fan of El Pollo Loco, I definitely recommend giving this a try. You might be surprised at how close you can get to the original!
