Pollo Loco Marinade

Serves 1
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Directions

  1. 1In a blender, combine orange juice, pineapple juice, lemon juice, garlic cloves, salt, pepper, paprika, chile de árbol, turmeric, and a little oil.
  2. 2In a blender, combine orange juice, pineapple juice, lemon juice, garlic cloves, salt, pepper, paprika, chile de árbol, turmeric, and a little oil.
  3. 3In a blender, combine orange juice, pineapple juice, lemon juice, garlic cloves, salt, pepper, paprika, chile de árbol, turmeric, and a little oil.
  4. 4Blend until a smooth consistency is achieved.
  5. 5Blend until a smooth consistency is achieved.
  6. 6Blend until a smooth consistency is achieved.
  7. 7Remove the spine from the chicken to open it easily, allowing the marinade to penetrate better.
  8. 8Remove the spine from the chicken to open it easily, allowing the marinade to penetrate better.
  9. 9Remove the spine from the chicken to open it easily, allowing the marinade to penetrate better.
  10. 10Place the butterflied chicken in a Ziploc bag with the marinade.
  11. 11Place the butterflied chicken in a Ziploc bag with the marinade.
  12. 12Place the butterflied chicken in a Ziploc bag with the marinade.
  13. 13Refrigerate the chicken for a minimum of 12 hours (up to 24 hours).
  14. 14Refrigerate the chicken for a minimum of 12 hours (up to 24 hours).
  15. 15Refrigerate the chicken for a minimum of 12 hours (up to 24 hours).
  16. 16Roast the marinated chicken on the grill, turning it every 2.5 minutes.
  17. 17Roast the marinated chicken on the grill, turning it every 2.5 minutes.
  18. 18Roast the marinated chicken on the grill, turning it every 2.5 minutes.
  19. 19Continue roasting until the chicken is golden brown on the outside and well cooked on the inside (175 F).
  20. 20Continue roasting until the chicken is golden brown on the outside and well cooked on the inside (175 F).
  21. 21Continue roasting until the chicken is golden brown on the outside and well cooked on the inside (175 F).
  22. 22Once cooked, remove the chicken and cut it into pieces.
  23. 23Once cooked, remove the chicken and cut it into pieces.
  24. 24Once cooked, remove the chicken and cut it into pieces.
  25. 25For the sauce, blend tomatoes, jalapeño chile, 1/4 onion, apple cider vinegar, salt, pepper, and a little oil until you get a smooth texture.
  26. 26For the sauce, blend tomatoes, jalapeño chile, 1/4 onion, apple cider vinegar, salt, pepper, and a little oil until you get a smooth texture.
  27. 27For the sauce, blend tomatoes, jalapeño chile, 1/4 onion, apple cider vinegar, salt, pepper, and a little oil until you get a smooth texture.
  28. 28Separate the chicken into individual pieces (legs, thighs, breast, wings) and serve.
  29. 29Separate the chicken into individual pieces (legs, thighs, breast, wings) and serve.
  30. 30Separate the chicken into individual pieces (legs, thighs, breast, wings) and serve.

Ingredients

  • 250 ml orange juice
  • 250 ml orange juice
  • 250 ml orange juice
  • 250 ml pineapple juice
  • 250 ml pineapple juice
  • 250 ml pineapple juice
  • 5 lemon juice
  • 5 lemon juice
  • 5 lemon juice
  • 3 heads garlic cloves
  • 3 heads garlic cloves
  • 3 heads garlic cloves
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp pepper
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp paprika
  • 1 tbsp chile de árbol
  • 1 tbsp chile de árbol
  • 1 tbsp chile de árbol
  • 0.5 tbsp turmeric
  • 0.5 tbsp turmeric
  • 0.5 tbsp turmeric
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • tomatoes
  • tomatoes
  • tomatoes
  • jalapeño chile
  • jalapeño chile
  • jalapeño chile
  • 0.25 onion
  • 0.25 onion
  • 0.25 onion
  • apple cider vinegar
  • apple cider vinegar
  • apple cider vinegar
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • oil
  • oil
  • oil

Equipment

blenderziploc bagrefrigeratorgrill

Tips

  • Open the chicken butterfly style to help the marinade penetrate better.
  • Marinate the chicken for at least 12 hours, up to 24 hours.
  • Roast the chicken turning it every 2.5 minutes until golden brown outside and cooked through (175 F).
  • The speaker felt an ingredient might be missing from the secret recipe, but it was still very good.