El Pollo Loco Flame Broiled Chicken Reduced-Fat
By Todd Wilbur
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.
Serving size–2 pieces
Calories per serving–220 (Original–270)
Fat per serving–8.5g (Original–14.5g)
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 4 cups water
- 2 tablespoons salt
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
- 1/2 cup orange juice
- 1 large clove garlic (minced)
- 1/4 teaspoon yellow food coloring
- 1/2 roasting chicken cut into pieces
- Do This
Restaurant/BrandEl Pollo Loco
1. Combine the marinade ingredients in a large bowl.
2. Add the chicken to the marinade, cover, and chill for 1 hour.
3. Preheat your barbecue or indoor grill to medium/high temperature. Cook the chicken on the grill. If the grill has a cover, leave it open. When the chicken has cooked for about 25 minutes, marinate the chicken once again for about 5 minutes. Place the chicken back on the grill and continue to cook for another 20 to 25 minutes or until it's done. Watch the chicken carefully so that it does not flare up and burn.
4. Before serving the chicken, remove the skin, and serve with steamed flour or corn tortillas.
Makes 2 servings.