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Koo Koo Roo Original Skinless Flame-Broiled Chicken copycat recipe by Todd Wilbur
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Koo Koo Roo Original Skinless Flame-Broiled Chicken


Score: 5.00. Votes: 3
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This fast-growing West Coast chain is another popular contender in the home meal replacement biz, which includes Boston Market and Kenny Rogers Roasters. In 1990, shortly after Kenneth Berg sold his mortgage banking business for $125 million, he came across a little two-unit chicken chain in Los Angeles that seemed to attract clientele from an income bracket above that of typical burger chain customers. Kenneth discovered that the chicken served in these stores was not only delicious but also prepared with a secret marinade and baste that allowed the chicken to be cooked in a more health-conscious way—without skin. The owners of the restaurants, brothers Michael and Raymond Badalian, created a marinade of juices and spices that kept the chicken moist and juicy inside. The company claims the chicken is marinated for up to seventy-two hours in this secret concoction and then brushed with a tangy baste when grilling. Just three months later, Kenneth purchased the chain for $2.5 million—ten times what it was earning each year—and expanded into other Western states, growing the restaurant to around forty units strong. That's about the time the company merged with Family Restaurants, the corporation behind the El Torito and Chi-Chi's Mexican food chains.

Complete your meal with these incredible copycat side-dishes.

Nutrition Facts
Serving size–2 pieces
Total servings–4
Calories per serving–195
Fat per serving–8 g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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Reviews
Average rating:

Score: 5.00. Votes: 3
Rating of votes (3)
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Michael Rodgers
Jul 30, 2019, 18:27

I never ate at a Koo Koo Roo's, but I've made this recipe several times for family and friends. It is quite good! I use whole cut up chickens or chicken leg quarters or all thighs and it comes out delicious. I've been told it is the "best chicken I've ever eaten" several times!

Kathy Moore
Jul 19, 2005, 22:00

I make a double batch, then put the chicken in the marinade and freeze in our family sized portions. I also make the baste and split it into portions. Then when ever we want this delicious chicken all I have to do is cook it. mmmmm

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.

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