Pollo loco grilled chicken

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This easy El Pollo Loco–inspired recipe brings those bold, smoky, nostalgic flavors right into your kitchen—only better.

Whether grilled or roasted in a cast iron skillet, this juicy chicken develops a beautifully browned, flavorful crust while locking in all the delicious juices.

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Inspired by a Classic, Made Better at Home!

Pollo Loco means “crazy chicken,” and after a meaningful visit to El Pollo Loco in California with my dad, the experience stayed with me.

Later, in Panama City, we tried a dish inspired by that recipe at a tourist restaurant, which motivated me to recreate it right at home.

While the exact recipe is a secret, it’s clear the chicken is marinated in citrus, garlic, and spices, then grilled over an open flame.

Following that tradition, my homemade version turned out even better—and quickly became a family favorite!

El Pollo Loco cooks its chicken over an open fire, and my original version follows that same approach by grilling it. But I also wanted a more accessible option—something I could make indoors and enjoy any day of week without having to fire up the grill.

So, I tested a skillet-roasted version, and it turned out just as I imagined. Beautifully browned with a warm orange tint and bursting with citrusy flavor.

As you scroll, you’ll find written step-by-step directions and a Full YouTube tutorial for both cooking methods—so you can choose your favorite!

Ingredients 

How to Make El Pollo Loco-Style Chicken at Home

Make the Marinade

Add the orange juice, pineapple juice, lime juice, garlic cloves, and whole peppercorns to a blender. Blend until smooth.

Pour into a medium bowl and whisk in the ground ancho, 1 tsp paprika, 2 tsp ground onion, cumin, coriander, oregano, turmeric, 2 tsp salt, and oil until fully combined. Set aside.

Spatchcock the Chicken

Place the chicken breast-side down on a cutting board. Remove giblets and any remaining feathers.

Using kitchen shears, cut along both sides of the backbone and remove it (save for stock or discard).

Cut through the breastbone cartilage, then flip the chicken breast-side up. Press down firmly until it cracks and lies flat.

Trim any excess skin or fat. Transfer the chicken to a large (2.5-gallon) zip-loc bag, breast-side down.

Pour in the marinade, press out the excess air, close, mix it around and refrigerate for 24 hours or overnight. 

Season the Chicken 

Remove the chicken from the marinade and place it breast-side up on a sheet pan. Let sit at room temperature for 15–20 minutes.

Dry Seasoning Mix: In a small bowl, mix ½ tsp ground onion, ½ tsp ground garlic, ½ tsp smoked paprika, and 1 tsp kosher salt. Set aside.

Set up your grill for two-zone cooking: one side with hot coals (direct heat), the other without (indirect heat).

When the grill reaches 400°F, place the chicken breast-side up over indirect heat. Brush with some of the marinade, then sprinkle with additional dry seasoning mix and ground pepper. Cover the wing tips with oiled aluminum foil.

You can also place foil underneath the side of the bird that’s closest to the direct heat, and fold foil up around the sides of the chicken for protection.

Cover the grill and cook. Halfway through, brush the skin with oil and continue grilling. Remove foil when it’s no longer needed.

For extra color, briefly sear the chicken breast-side down over direct heat, then return it to indirect heat to finish cooking.

Cook until the thickest part of the breast reaches 165°F. Let rest for 15 minutes before serving.

GRILLED YouTube Video Tutorial

Preheat the oven to 500°F with a large (12-inch) cast iron skillet inside.

Lightly drizzle oil over the top of the chicken, then sprinkle with the dry seasoning mix, pressing gently to adhere. Reserve a bit for the back of the bird. Finish with freshly ground pepper to taste.

Tuck the wing tips under the body. Carefully remove the hot skillet from the oven and reduce the temperature to 425°F.

Place the chicken breast-side down in the skillet. Sprinkle the back with the reserved seasoning, more ground pepper, and a drizzle of oil.

Roast for 20–30 minutes, or until the underside is golden brown. Flip the chicken breast-side up and roast for another 20–30 minutes, or until the internal temperature reaches 165°F (thickest part of breast.)

If needed, loosely tent any areas with aluminum foil to prevent over-browning. 

Once fully cooked, remove from the oven and transfer the chicken to a plate or cutting board to stop the cooking process.

Let rest for 15 minutes before carving.

OVEN-ROASTED Video Tutorial

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Tasty Sides for Your Pollo Loco

First published in June 2023, this recipe has been updated with new photos, more helpful tips and instructions, and a few tweaks to enhance the overall experience.