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El Pollo Loco Marinade

Source of Recipe

jewishfoodlist.com


List of Ingredients

6 ounces pineapple juice
2 tablespoons lime juice
1 tablespoon white vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon ground pepper
1/4 teaspoon mild chili pepper (Anaheim or California), remove stem and seeds from chiles, finely minced
8 drops yellow food coloring, optional (but accurate)
1 tablespoon vegetable oil
4 pounds frying chicken, cut up




Recipe

In a small bowl, combine all ingredients except chicken, measure out 1/4 cup marinade and reserve for basting while grilling.

Place chicken in a shallow glass baking dish and cover with marinade. Cover with lid or plastic wrap and refrigerate overnight, turning at least once. Refrigerate reserved marinade.

Remove chicken from refrigerator 45 minutes before cooking time. Drain chicken and grill over medium coals for 25 to 35 minutes or until no traces of pink color remain, turning every 10 minutes. Baste frequently with the reserved 1/4 cup marinade while cooking.

Or is this it?

1 lemon, juiced
1 orange, juiced
2 tbsp. white vinegar
2 tsp Worchestershire sauce
1/2 cup chili sauce
2 tsp. sugar
2 tsp. garlic powder
Tabasco, to taste
2 tbsp. oil


Directions:
Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes on each side. Serve with flour tortillas and fresh salsa.