I spent my college age years in Southern California, and memories of the food still haunts me. Every once in a while, I get cravings for food I simply have no access to. Which was the case when a craving for El Pollo Loco struck. So, I set out to make my own version. The craziest thing is I don’t remember what it tasted like- I just knew it was good, and I wanted some… The boys loved it and since I saved the marinade- I have  more chicken marinating as I type.  Grill this low and slow, and serve with pinto beans, pico de gallo, Spanish rice, four tortillas, and a side salad. Yum!!! – Enjoy – The Homesteader’s Wife



  • 8-16 chicken pieces depending on the size of your bunch (1-2 chickens)
  • 1 c. lime juice
  • 1 c. orange juice
  • 1 c. lemon juice
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp salt
  • 2 Tbl Heinz Chili Sauce
  • 2 Tbl dried Mexican Oregano
  • 1/4 c. veg oil
  • 1 tsp black pepper


Mix the juices (I used bottled and frozen), spices, salt, chili sauce, oil, and pepper in a large bowl. Place chicken pieces in one at a time and coat well with marinade. Cover and refrigerate for at least 6 hours- overnight would be great. Turning every few hours.

Grill over a low to medium heat (225 F) on my charcoal grill until internal temperature reaches 165.  Flipping and rotating as needed on your grill.