Review For El Pollo Loco

 This was my first time having El Pollo Loco and needless to say I was highly disappointed considering all the prep work it took and how excited I was to try something new. I did make a few substitutions. I used Vegetable Oil instead of  Corn Oil  and I added Lime juice along with the Orange juice and Lemon juice. I put the chicken in to marinate at 9:30pm Saturday and it marinated until 3:30pm Sunday. Instead of grilling it, I baked it in the oven and then finished it off in the broiler to brown the chicken. I served the chicken with Yellow Rice and Green Peas. We sat down to eat and I was still very excited...then I bit into the chicken. All it tasted like was overly citrusy chicken! I tasted no garlic, no onion, no Cumin, no Oregano, nothing but too much tanginess. Maybe it was my fault because I added the Lime juice or maybe I marinated it too long. I don't know. All I do know is that it was not what I was expecting. Maybe you guys can let me know. Is that what El Pollo Loco is supposed to taste like?? I posted the recipe today. Here's the link. http://recascookinwithpassion.blogspot.com/2010/07/recipe-of-day-for-monday-7510-el-pollo.html   

I don't know maybe if you try it, you'll like it.

Recipe Of The Day For Monday 7/5/10- El Pollo Loco Chicken

Ingredients

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• 1/4 cup corn oil
• 1/4 cup melted butter 
• 1/4 cup onion, minced 
• 2 tablespoons garlic, finely minced 
• 2-3 drops yellow food coloring 
• 1/4 teaspoon ground cumin
• 1 teaspoon dried oregano 
• 4 tablespoons fresh lemon juice
• 4 tablespoons fresh orange juice

• Combine oil, butter, onion, garlic, food coloring, cumin, lemon
• and orange juices in a large shallow pan.
• Add chicken halves, turning to coat well.
• Cover and marinate several hours, or overnight.
• Remove chicken from marinade, then cook over medium coals on
• barbecue grill, or in a broiler 4 inches under source of heat,
• until browned on both sides and meat is done, turning and basting
• frequently, about 25 minutes.
• Cut chicken halves into pieces.
• Serve with beans and rice, corn or flour tortillas, and fresh salsa.