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–+ servings

Grilled El Pollo Loco Chicken

Bethany
This chicken marinates in a fruity liquid with savory spices. It cooks to be tender and juicy. It’s the perfect flavor combination.
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Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 2 People
Calories 150 kcal

Equipment

Ingredients
  

  • 2 4 oz. Boneless, skinless chicken breasts
  • 1 Tbsp Pineapple juice , canned or frozen (See Notes)
  • 1 Tbsp Lime juice
  • 1 Tbsp Orange Juice
  • 1/2 Tbsp Jalapeño pepper , seeded and minced
  • 1 tsp Minced garlic
  • 1/2 tsp White vinegar
  • 1/8 tsp Salt
  • 1/16 tsp Dried oregano
  • 1/32 tsp Black pepper
  • 1/32 tsp Smoked paprika
  • 1/64 tsp Chili powder

Instructions
 

  • Using a resealable plastic bag, add all the listed ingredients, except chicken. Mix to combine; reserve 2 tablespoons for later use. Add the chicken and refrigerate for at least 2 hours or overnight. Remove the chicken and discard this marinade.
  • Oil and preheat the grill to 350°-375℉
  • Grill chicken for 4-5 minutes or until browned. Flip and baste with reserved marinade. Cook for 4-5 minutes. Flip and baste. Check for an internal temperature of 165 degrees. If the meat is fully browned but not yet up to temperature, reduce the grill heat and continue cooking until the meat reaches 165 degrees.
  • Let chicken rest for 3-5 minutes before serving.

Notes

If using fresh pineapple juice, limit marinating time to 1 hour. The fresh pineapple juice can alter the texture of the meat.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 1 chicken BreastCalories: 150kcalCarbohydrates: 3gProtein: 26gFat: 3gSaturated Fat: 0.5gCholesterol: 85mgSodium: 210mgPotassium: 420mgSugar: 2gCalcium: 10mgIron: 0.5mg