Score: 5.00 (votes: 2)
This young chain of Mexican-style chicken outlets has had much success with its formula since the first store opened in the U.S. in 1980. Your order of chicken comes straight off of an open-flame grill, where it has been slowly roasting for around 45 minutes. The chicken is grilled whole, butterfly-style, and before it’s boxed up for carry-out, cooks take a sharp hatchet to it in dramatic fashion. A couple of whacks and you’re on your way with several pieces of very tasty and tender double-marinated chicken.
For this recipe, instead of butter-flying the whole chicken, we will prepare precut pieces. Then, to save on fat grams, as soon as it’s cooked, we’ll remove the skin. At the restaurant you’re served flour or corn tortillas to wrap around the chicken that you strip from the bone.
Nutrition Facts
Serving size–2 pieces
Total servings–2
Calories per serving–220 (Original–270)
Fat per serving–8.5g (Original–14.5g)
Source: Top Secret Recipes Lite by Todd Wilbur.
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- 4 cups water
- 2 tablespoons salt
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Reviews
Shannon West
Jun 8, 2011, 22:00
I moved to a ciity without an El Pollo Loco and can't have my favorite Taco Al Carbon. Whenever I am near one I always make sure I stop, but this is a great substitute. It works just as well with boneless skinless chicken thighs.
Patricia Donovan
May 10, 2011, 22:00
This recipe is excellent. I used to take my children to this restaurant when it opened in Hawaii back in the mid 1980's
I'm Todd Wilbur, Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.
