How to make "El pollo loco" INSPIRED chicken

Ingredients

• 4.5 lb Whole Chicken (fresh, never frozen)
• 0.25 cup Lime Juice (freshly squeezed, about 2–3 limes)
• 0.5 cup Orange Juice (freshly squeezed, about 2–3 oranges)
• 5 large Garlic Cloves (peeled)
• 1 tsp Whole Black Peppercorns (freshly cracked in blender)
• 2 tsp Ground Ancho Chile
• 1 tsp Paprika
• 2 tsp Onion Powder
• 1 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1 tsp Mexican Dry Oregano (break apart any stems)
• 0.5 tsp Ground Turmeric
• 0.25 cup Olive Oil (extra‑virgin preferred)
• 2 tsp Kosher Salt
• to taste Additional Kosher Salt for Sprinkling (sprinkle on chicken before grilling)

Instructions

1. Spatchcock the Chicken

   Place the chicken breast‑side down, cut along each side of the backbone with kitchen scissors (or a sharp knife) and remove it. Flip the bird, locate the sternum cartilage between the breasts and cut through it, then press down firmly on the breast to pop the keel and flatten the bird. Trim excess fat or loose skin as needed.

   Time: PT10M

2. Blend Citrus‑Garlic Marinade

   Squeeze 1/4 cup lime juice (about 2–3 limes) and 1/2 cup orange juice (2–3 oranges) into a blender. Add the peeled garlic cloves and 1 tsp whole black peppercorns. Blend until smooth.

   Time: PT5M

3. Combine Dry Spice Mix

   In a mixing bowl, whisk together 2 tsp ground ancho chile, 1 tsp paprika, 2 tsp onion powder, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp Mexican dry oregano (broken apart), 1/2 tsp ground turmeric, and 2 tsp kosher salt. Drizzle in 1/4 cup olive oil and whisk until a uniform paste forms.

   Time: PT5M

4. Mix Marinades Together

   Pour the blended citrus‑garlic mixture into the bowl with the spice paste. Whisk quickly to fully incorporate, creating a bright, aromatic marinade.

   Time: PT2M

5. Marinate the Chicken

   Place the spatchcocked chicken in a large Ziploc bag. Pour the complete marinade over the bird, massage to coat all surfaces, squeeze out as much air as possible, seal the bag, and refrigerate for at least 24 hours (or overnight) for maximum flavor penetration.

   Time: PT2M

6. Preheat Grill – Two‑Zone Setup

   Light charcoal on one side of the grill to create a high‑heat zone. Leave the opposite side empty for indirect heat. Allow the grill to reach approximately 400 °F before cooking.

   Time: PT15M

   Temperature: 400°F

7. Bring Chicken to Room Temperature

   Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15–20 minutes while the grill finishes heating.

   Time: PT15M

8. Grill the Chicken

   Place the chicken breast‑side up on the indirect‑heat side. Brush a thin layer of oil over the skin and sprinkle a pinch of extra salt. Cover the wings with a sheet of aluminum foil and place another foil sheet under the side of the bird nearest the hot zone to prevent over‑browning. Close the grill lid and cook, checking the internal temperature of the thickest part of the breast with a leave‑in thermometer. When the temperature reaches 165 °F (about 45–55 minutes), remove the foil from the wings, brush the top with a little more oil, and finish cooking until the skin is nicely charred. If the skin hasn’t browned enough, flip the bird to the hot zone briefly, then return to indirect heat to finish.

   Time: PT55M

   Temperature: 400°F

9. Rest the Chicken

   Transfer the cooked chicken to a cutting board, tent loosely with foil, and let it rest for 10 minutes before carving. This allows juices to redistribute.

   Time: PT10M

10. Carve and Serve

    Using a carving knife, cut the spatchcocked chicken into pieces. Serve family‑style or as taco fillings alongside Mexican salsa, pico de gallo, refried beans, Mexican rice, and warm corn tortillas.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g