Pollo Loco, also known as "Crazy Chicken," is one of my favorite Mexican-inspired chicken recipes. With juicy, marinated chicken and a smoky finish, this recipe is bursting with flavor. It's perfect for family dinners or meal prep, and I think this pollo loco chicken delivers restaurant-quality taste right at home.
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Why I Love This El Pollo Loco Chicken Recipe
If you've ever been to El Pollo Loco, then you've probably had their famous slow cooked fire-grilled chicken. It's easily my favorite grilled chicken to get at any restaurant, and since there are no El Pollo Loco's where I live, I had to recreate the delicious grilled chicken at home.
I'm happy to say that after countless tries, I nailed it. This chicken is seriously legit. It has that iconic smokey, sweet, and savory flavor from the marinade, and then I air fry it to give the chicken that same flame-grilled texture; a crispy crust with tender and juicy chicken.
It goes great with a Bojangles biscuit for a fast-food combo everyone will love.
Ingredients For El Pollo Loco Chicken
- 1 whole chicken (3-4 lbs, spatchcocked)
- ½ cup orange juice
- 3 limes, juiced
- 5 garlic cloves
- 1 teaspoon paprika
- 2 teaspoon onion powder
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon Mexican oregano
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ¼ cup olive oil
- 2 teaspoon kosher salt
How To Make El Pollo Loco Chicken at Home
Step 1: Prepare the Chicken
Spatchcock the chicken by removing the backbone and flattening it. Trim any excess skin or fat, then place it in a large zip-lock bag.
Step 2: Marinate the Chicken
Blend orange juice, lime juice, and garlic in a blender. Mix the blended citrus with the spices, olive oil, and salt.
Pour the marinade into the zip-lock bag with the chicken. Seal the bag and refrigerate for at least 24 hours, ensuring the marinade coats the chicken evenly.
Step 3: Cook the Chicken
Preheat your air fryer to 350°F. Cook the chicken for 40-50 minutes, checking the internal temperature at the 35-minute mark. The thickest part of the chicken should reach 165°F for safe eating.
Step 4: Add Smoky Flavor
Once cooked, transfer the chicken to a pot with a lid. Heat a piece of charcoal until one side is red-hot.
Place the charcoal in a foil bowl, drizzle with vegetable oil, and place it in the pot with the chicken. Cover immediately and let the chicken smoke for 10-15 minutes.
Step 5: Serve
Slice and serve your pollo loco chicken with Mexican rice, salsa, and sour cream for the ultimate meal.
My Expert Tips To Make The Best El Pollo Loco Chicken Recipe
- Marinate Longer for More Flavor: While 24 hours is ideal, even 12 hours will make a noticeable difference in flavor.
- Spatchcock for Even Cooking: Flattening the chicken ensures it cooks evenly and absorbs the marinade perfectly.
- Check the Temperature: Always use a meat thermometer to check the chicken’s internal temperature. This prevents overcooking and keeps the meat juicy.
- Use Real Charcoal: The charcoal smoking step adds an authentic smoky flavor that takes this dish to the next level.
- Serve with Homemade Salsa: Fresh salsa complements the citrusy marinade and smoky flavor beautifully.
FAQ's About This Pollo Loco Chicken Recipe
Can I grill the chicken instead of using an air fryer?
Absolutely! Grilling adds extra smokiness. Cook over medium heat, turning occasionally, until the internal temperature reaches 165°F.
What sides go well with pollo loco chicken?
Mexican rice, refried beans, tortillas, or even a fresh avocado salad are great options.
Can I use chicken pieces instead of a whole chicken?
Yes! Bone-in thighs or drumsticks work well, but adjust the cooking time accordingly.
How do I store leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
Can I skip the charcoal smoking step?
You can, but the smoky flavor is what sets this dish apart. If you don’t have charcoal, consider adding a touch of liquid smoke to the marinade.
My Final Thoughts On This Chicken Recipe
Pollo Loco chicken is one of those recipes that always gets rave reviews. It’s bold, smoky, and irresistibly juicy. Whether you’re making it for a casual dinner or a festive gathering, it’s guaranteed to impress. Give it a try, and let me know how it turns out in the comments!
More Copycat Chicken Recipes to Try Next
- Raising Cane's chicken and sauce
- Chinese takeout wings
- Food court bourbon chicken
- Ruth Chris stuffed chicken
- Costco chicken bake
Copycat El Pollo Loco Chicken Recipe
Pollo Loco, also known as "Crazy Chicken," is one of my favorite Mexican-inspired chicken recipes. With juicy, marinated chicken and a smoky finish, this recipe is bursting with flavor. It's perfect for family dinners or meal prep, and I think this pollo loco chicken delivers restaurant-quality taste right at home.
Ingredients
- 1 whole chicken, 3-4 lbs
- ½ cup orange juice
- 3 limes, juiced
- 5 garlic cloves
- 1 teaspoon paprika
- 2 teaspoon onion powder
- 1 teaspoon cumin, ground
- 1 teaspoon coriander, ground
- 1 teaspoon Mexican oregano
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- ¼ cup olive oil
- 2 teaspoon kosher salt
Instructions
1. Start by spatchcocking the chicken. Place the chicken on a cutting board, breast side down. Using kitchen scissors, carefully cut along both sides of the backbone through the ribs to remove the backbone.
2. Once removed, locate the sternum (the cartilage at the start of the breastbone) and make a cut through it. Flip the chicken over so it's breast side up and press down firmly on the breast until it lies flat.
3. Trim away any excess skin or fat. Transfer the flattened chicken to a large zip-lock bag and set it aside until ready to use.
4. Blend the orange juice, lime juice, and garlic in a blender until smooth.
5. In a medium bowl, mix the spices, 2 teaspoons of salt, and oil. Stir in the blended citrus mixture and whisk until combined.
6. Pour the marinade over the chicken in a large zip-lock bag, removing as much air as possible before sealing. Move the bag around to ensure the marinade coats the entire chicken. Refrigerate and marinate for at least 24 hours.
7. Before cooking, let the chicken sit at room temperature for 15-20 minutes to ensure even cooking.
8. Preheat air fryer to 350 degrees.
9. Cook the chicken for approximately 40-50 minutes, adjusting the time based on the size of the bird.
10. Around the 35-minute mark, check the internal temperature using a meat thermometer. Continue cooking as needed until the thickest part of the chicken reaches an internal temperature of 165°F. This ensures the chicken is fully cooked and safe to eat.
11. 15 minutes before the chicken is done, place a piece of charcoal over one of your burners. Let it heat until at least one side has lit up.
12. Create a small bowl out of aluminum foil and place the lit up charcoal in it.
13. Once the chicken is cooked, transfer it to a pot with a lid. Add the aluminum foil bowl with the charcoal in the pot. Pour a bit of vegetable oil over the coal and cover the pot immediately with a clean kitchen towel then the lid.
14. Let the chicken smoke for 10-15 minutes. Serve with Mexican rice, salsa, and sour cream!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 522Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 132mgSodium: 756mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 42g
Lisa
This chicken el pollo loco was phenomenal!