El Pollo Loco Chicken
Serves 4 – 6
1 Chicken, cut up with skin
Broiler basting sauce
1/3 cup Lemon juice
1/3 cup Lime juice
1/3 cup Pineapple juice
1/3 cup Orange juice
1/3 cup Canola or Vegetable oil
1 tsp. Ground Turmeric
½ tsp. Garlic salt
¼ tsp. Black pepper
Briefly simmer the cut-up chicken in a deep-sided skillet, keeping pieces in a single layer without crowding them, until the meat appears milky white and the juices run clear, no longer pink. Allow to cool in the broth, uncovered, while you prepare the basting sauce. Arrange the chicken pieces skin-side up on the broiler pan in a single layer, and baste with enough of the mixture to evenly coat the skin side. Turn and baste the other side. Turn again to skin side up and broil 6” from the heat, brushing with additional sauce every few minutes until skin is crisp and brown, approximately 5 to 8 minutes for large pieces.
For the Basting Mixture – Mix juices, oil, turmeric, salt and pepper. This makes enough to baste 12 pieces. We used to love to eat at El Pollo Loco in Los Angeles. This chicken is delicious!
