Pollo loco grilled chicken

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Bring the bold, smoky flavors of “El Pollo Loco” home with this easy copycat recipe. Whether fire-grilled or oven-roasted in a cast iron skillet, this juicy chicken delivers on flavor and tenderness.

Both methods create 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 grilled chicken literally means “crazy chicken”—and it definitely lives up to the name! This recipe was inspired by a memorable visit to El Pollo Loco in California, where I had the chance to enjoy a flavorful meal with my dad.

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

My homemade version draws from that inspiration and, to my delight, turned out even better than I imagined—deeply flavorful, juicy, and full of that bold, smoky character we all crave.

I wanted to make this recipe even more versatile—something I could enjoy whether I was grilling outside or roasting indoors.

Honestly, I had a clear vision—and it turned out just as I imagined. Beautifully browned with a warm orange tint and bursting with citrusy flavor. This skillet-roasted version truly comes alive, filling the kitchen with the most mouthwatering aroma.

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

Whether you’re a longtime Pollo Loco fan or simply searching for a delicious grilled chicken recipe, this one checks all the boxes.

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.

Oven-Roasted Pollo Loco

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 YouTube Video Tutorial

Grilled Pollo Loco

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

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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.