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Pastured Chicken Marinated in Citrus and Pineapple Juice Overnight for the BEST El Pollo Loco Copycat Recipe!
I was missing El Pollo Loco chicken recently since it’s been a few years since moving out of Southern California. I’m always looking for new ways to prepare our delicious farm raised pastured chicken, and I knew I had a winner with this copycat recipe.
It’s all in the overnight marinate for juicy meat and crispy skin thanks to the brick/skillet press with this one. Spatchcocking, or butterflying, the chicken is a great technique for roasting a grilling as it will cook faster and more evenly.
Sure you can make this with sad factory farmed chicken, but we highly recommend sourcing your meat from a local farmer who raises pastured chicken for best quality and flavor.
Serve with rice, slow cooked beans, pico de gallo, avocado and flour tortillas.
You can also make this in the slow cooker, crisp it up under the broiler for a minute and shred for tacos!
If you are wondering how we raise our pastured chicken and to check availability and online ordering, go to delgadohomestead.com/pastured-chicken/
Whole Roasted Citrus Marinated Pastured Chicken
Notes
You can finish off the chicken on the grill instead of the oven to get classic grill marks and that fire grilled and smokey finish!
Ingredients
- 1 whole pastured chicken, thawed (about 4-5 lbs)
- 1 cup pineapple juice
- 2 large limes, juiced (about 1/4 cup)
- 1 tablespoon white vinegar
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1/2 medium onion, quartered
- 1/4 jalapeno, minced
- 1/2 tsp dried oregano
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Combine all ingredients except chicken in a large bowl.
- Place chicken in a large ziplock bag. Pour marinade (reserve 1/4 cup) over chicken and marinate overnight.
- When ready to cook, remove chicken and discard marinade. Preheat oven to 425 degrees.
- Spatchcock the chicken by cutting out the back bone with kitchen shears and spreading the chicken flat. Make a few small cuts underneath the bird at the leg and wing joints.
- In a deep cast iron skillet or dutch oven add the chicken skin side up.
- Roast covered with lid or tented foil for 45 min.
- Using potholders, add the pan to the stovetop on medium high heat.
- Lightly grease some foil with oil or butter and put oiled side down over the top of the chicken.
- Press onto the meat with either a bacon press, a foil wrapped brick or a second cast iron skillet.
- Spoon 1/2 the reserved marinade over the chicken while it cooks.
- Cook for 10 minutes, remove the bacon press/brick/pan, flip chicken (add some more marinade), press onto the meat again and cook for another 10 minutes.
- Remove the press/brick/pan, flip the chicken (skin side should be up) spoon marinade juices over the meat, and put the pan back in the oven for the remaining 10 minutes uncovered until skin is golden brown or meat reaches 165 degrees.
Nutrition Facts
Whole Roasted Citrus Marinated Pastured Chicken
Serves: 6
|
Amount Per Serving: 1/4 chicken
|
||
|---|---|---|
| Calories | 281 | |
| % Daily Value* | ||
| Total Fat 20g | 30.8% | |
| Saturated Fat 5g | 25% | |
| Trans Fat | ||
| Cholesterol 110mg | 36.7% | |
| Sodium 233mg | 9.7% | |
| Total Carbohydrate 4g | 1.3% | |
| Dietary Fiber 20g | 80% | |
| Sugars 3g | ||
| Protein 18g | ||
| Vitamin A 90IU | Vitamin C 4.9mg | |
| Calcium 16mg | Iron .9mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
