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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-13-2014, 10:16 PM   #1
SmittyJonz
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Default Need Whole Chicken Bird Help

I wanna duplicate Pollo Loco or Pollo Regio delicious YardBird at Home........any Hints -Recipes- Advice?
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Unread 04-13-2014, 11:06 PM   #2
HossIsBoss
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El Pollo Loco Chicken


Found This Recipe on google.

Ingredients:

Serves: 4

Yield:

1

chicken ...

Units: US | Metric

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

Directions:

1
Marinate chicken in zip-lock bag overnite.
2
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we dont want our Italian friend Sal Monella to show up :-)
3
Grill over indirect heat, turning 4 times, 12 minutes each time.
4
Serve with your favorite tortillas, rice an barracho beans.
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Unread 04-14-2014, 02:52 PM   #3
SmittyJonz
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So nobody does Mexican Yardbird eh?
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Unread 04-14-2014, 03:12 PM   #4
THoey1963
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Does this help:

http://www.seriouseats.com/recipes/2...ith-green.html
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Unread 04-14-2014, 03:25 PM   #5
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Marinate your chicken with three lemons and an orange for about 1-2 hours. I always make my lemon pepper rub for chicken. 1/8 cup Lawyrs seasoned salt, 1/2 cup lemon pepper, and 1-3 teaspoons of cayenne pepper. I like my chicken really zesty/tangy with a little heat. I smoke everything with hickory, its a simple recipe but chicken takes on smoke and spice real easy. Its not Pollo Loco but Im Mexican if that counts HA HA.
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Unread 04-14-2014, 03:27 PM   #6
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Quote:
Originally Posted by chunkylatinlover View Post
Marinate your chicken with three lemons and an orange for about 1-2 hours. I always make my lemon pepper rub for chicken. 1/8 cup Lawyrs seasoned salt, 1/2 cup lemon pepper, and 1-3 teaspoons of cayenne pepper. I like my chicken really zesty/tangy with a little heat. I smoke everything with hickory, its a simple recipe but chicken takes on smoke and spice real easy. Its not Pollo Loco but Im Mexican if that counts HA HA.
I'm gonna try this one ( and others )
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Unread 04-14-2014, 03:29 PM   #7
THoey1963
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Chunky, do you slice the lemons and orange or squeeze them?
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Unread 04-14-2014, 04:09 PM   #8
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Marinate it in Mojo Corillo then use Rick Bayless mexican Roadside Chicken recipe.
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Unread 04-14-2014, 04:17 PM   #9
THoey1963
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The link I provided is a play off Rick's recipe.
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Unread 04-14-2014, 04:18 PM   #10
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What's Mojo Corillo?
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Unread 04-14-2014, 04:26 PM   #11
THoey1963
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I think he means this:



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Unread 04-14-2014, 05:01 PM   #12
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I think I am going to try this chicken this weekend. I know it will probably cook better on my gasser than the WSM, but anything wrong with starting it on the smoker to catch some smoke and then moving it to the gasser for high heat finish?
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Unread 04-14-2014, 05:05 PM   #13
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Quote:
Originally Posted by THoey1963 View Post
Chunky, do you slice the lemons and orange or squeeze them?
Squeeze them first then just throw the peels in there after if you want. Make sure it only marinates for 2 hours and not overnight. The acid in the lemon actually starts cooking the chicken, I've never left it overnight but I would assume this would mess with the texture.
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Unread 04-14-2014, 05:07 PM   #14
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Quote:
Originally Posted by THoey1963 View Post
I think I am going to try this chicken this weekend. I know it will probably cook better on my gasser than the WSM, but anything wrong with starting it on the smoker to catch some smoke and then moving it to the gasser for high heat finish?
Nothing wrong with that, I've finished butts and briskets in the oven before wooops its a secret though!
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Unread 04-14-2014, 05:09 PM   #15
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Quote:
Originally Posted by HossIsBoss View Post
El Pollo Loco Chicken


Found This Recipe on google.

Ingredients:

Serves: 4

Yield:

1

chicken ...

Units: US | Metric

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

Directions:

1
Marinate chicken in zip-lock bag overnite.
2
Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we dont want our Italian friend Sal Monella to show up :-)
3
Grill over indirect heat, turning 4 times, 12 minutes each time.
4
Serve with your favorite tortillas, rice an barracho beans.
Be careful with an overnight marinade and pineapple juice. Pineapple contains a tenderizing enzyme that can turn that chicken into complete mush.
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