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El Pollo Loco Citrus Marinated Chicken

El Pollo Loco Citrus Marinated Chicken - recipe card
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This copycat El Pollo Loco chicken features a bright, tangy citrus marinade that tenderizes the chicken while imparting a smoky, charred flavor from the grill. The result is juicy, flavorful chicken with a slightly caramelized exterior and a hint of garlic and spice.

Ingredients

Scale
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons white vinegar
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 6 oz each)

Instructions

  1. In a medium bowl, whisk together the orange juice, lime juice, lemon juice, white vinegar, olive oil, minced garlic, cumin, oregano, salt, black pepper, and cayenne pepper until the salt is dissolved. The marinade should be well combined with a bright, tangy aroma.
  2. Place the chicken breasts in a gallon-sized resealable plastic bag or a shallow glass dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or up to 8 hours. Marinating overnight will yield the most flavorful and tender chicken, but avoid exceeding 12 hours as the acid can break down the meat too much, making it mushy.
  3. Remove the chicken from the refrigerator 30 minutes before grilling to allow it to come to room temperature. This ensures even cooking.
  4. Preheat a grill to medium-high heat. If using a charcoal grill, prepare a two-zone fire: pile the coals on one side for direct heat and leave the other side empty for indirect heat. If using a gas grill, preheat all burners to medium-high, then turn one side off for a cooler zone.
  5. Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
  6. Oil the grill grates with a paper towel dipped in vegetable oil, using tongs to avoid burning yourself. This prevents the chicken from sticking.
  7. Place the chicken on the hot side of the grill (direct heat). Grill for 5-7 minutes per side, or until the chicken has nice grill marks and releases easily from the grate. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer in the thickest part of the breast.
  8. If the chicken begins to char too much before it reaches the target temperature, move it to the cooler side of the grill (indirect heat) to finish cooking gently without burning.
  9. Once cooked, transfer the chicken to a clean cutting board and let it rest for 5 minutes. This allows the juices to redistribute, keeping the meat moist.
  10. Slice the chicken against the grain and serve with your favorite sides like rice, beans, tortillas, or a fresh salad.

Notes

Storage: Refrigerate leftover chicken in an airtight container for up to 3 days. Freezing: Cooked chicken can be frozen for up to 2 months in a freezer-safe container. Reheating: Reheat in a preheated oven at 350°F (177°C) for 10-12 minutes, or in the microwave on high for 1-2 minutes until heated through. Add a splash of citrus juice or broth to prevent it from drying out.

Nutrition

Keywords: El Pollo Loco copycat, citrus marinated chicken, grilled chicken, Mexican grilled chicken, citrus chicken, pollo asado, summer grilling, chicken marinade

Find it online: https://copycatkitchenco.com/el-pollo-loco-citrus-marinated-chicken/