Citrus Grilled Chicken (El Pollo Loco Copycat)

Why You’ll Love This Recipe

• Bright, citrusy, garlicky marinade that tastes like your favorite flame-grilled chicken spot.
• Juicy inside, crisp and slightly smoky on the outside thanks to two-zone grilling.
• Complete meal: warm tortillas, zippy salsa roja, and a cool, creamy avocado salsa.
• Make-ahead friendly—marinate overnight and grill when you’re ready.

Grocery List

• Produce: Oranges, limes, lemon, garlic, white onion, jalapeños, Roma tomatoes, cilantro, avocados, lime wedges (extra, optional)
• Dairy: Sour cream or Mexican crema (or plain Greek yogurt)
• Pantry: Bone-in chicken, corn tortillas, olive or neutral oil, white vinegar, dried oregano, ground cumin, smoked paprika, ground annatto or achiote paste (optional), kosher salt, black pepper, sugar or honey

Full Ingredients

Citrus-Grilled Chicken

• 4 lb bone-in, skin-on chicken pieces (thighs and drumsticks recommended; bone-in breasts also work)
• 1 cup fresh orange juice (from 3–4 oranges)
• 1/3 cup fresh lime juice (from 3–4 limes)
• 2 tbsp fresh lemon juice
• 2 tbsp white vinegar
• 3 tbsp olive oil or neutral oil
• 8 garlic cloves, finely minced
• 1/2 medium white onion, finely minced or grated
• 2 tsp dried oregano (Mexican oregano preferred)
• 2 tsp ground cumin
• 1 1/2 tsp smoked paprika (or sweet paprika)
• Optional: 1 tsp ground annatto or 1 1/2 tsp achiote paste for color and earthy depth
• 2 1/2 tsp kosher salt (Diamond Crystal; use 1 3/4 tsp if using Morton’s)
• 1 tsp freshly ground black pepper
• 1 1/2 tsp sugar or honey

Simple Salsa Roja

• 4 Roma tomatoes
• 1 jalapeño (seed for mild, leave seeds for heat)
• 1/4 medium white onion
• 1 small garlic clove
• 2 tbsp fresh lime juice
• 2 tbsp chopped cilantro
• 1/2 tsp kosher salt, plus more to taste

Creamy Avocado Salsa

• 2 ripe avocados
• 1/2 cup sour cream or Mexican crema (or plain Greek yogurt)
• 1 small jalapeño (seeded for mild)
• 1 small garlic clove
• 1/4 cup cilantro leaves and tender stems
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt, plus more to taste
• 1–3 tbsp water to thin as needed

For Serving

• 12 warm corn tortillas
• Lime wedges and extra chopped cilantro
• Optional: sliced radishes or pickled jalapeños

Step-by-Step Instructions

Step 1: Mix the citrus marinade and reserve some for basting

In a large bowl or measuring pitcher, whisk together orange juice, lime juice, lemon juice, vinegar, oil, garlic, onion, oregano, cumin, smoked paprika, optional annatto/achiote, salt, pepper, and sugar or honey until the salt dissolves. Measure out 1/2 cup of this marinade and refrigerate it separately in a small saucepan or jar—this will become your safe basting glaze later.

Step 2: Marinate the chicken (8–24 hours)

Place the chicken in a large zip-top bag or nonreactive container. Pour the remaining marinade over the chicken, seal, and refrigerate for at least 8 hours and up to 24 hours, turning once halfway through so everything bathes evenly. For best flavor, aim for the longer end of the range.

Step 3: Make the salsa roja

Char the tomatoes and jalapeño under a broiler (top rack) or on a hot grill, turning until blistered and softened, 6–8 minutes. Add to a blender with onion, garlic, lime juice, cilantro, and salt. Blend smooth or pulse to a rustic texture. Taste and adjust salt or lime. Chill until serving.

Step 4: Make the creamy avocado salsa

In a blender or food processor, combine avocados, sour cream or crema, jalapeño, garlic, cilantro, lime juice, and salt. Blend until silky. Thin with 1–3 tbsp water to reach a pourable, spoonable consistency. Press plastic wrap directly on the surface and refrigerate to prevent browning.

Step 5: Preheat the grill for two-zone heat

Set up your grill with a hot side and a cool side. For gas: preheat all burners on high for 10 minutes, then leave one burner on high (hot zone) and set the others to low or off to maintain 400–425°F with the lid closed. For charcoal: build a medium-hot fire on one side only. Clean and oil the grates.

Step 6: Sear the chicken for color

Remove chicken from the marinade, letting excess drip off; discard used marinade. Pat the skin dry with paper towels and lightly season the surface with a pinch of salt. Sear over the hot side, skin-side down, until well browned, 3–4 minutes. Flip and sear the second side 2–3 minutes. Move pieces to the cool side, skin-side up.

Step 7: Grill-roast and baste to finish

Bring the reserved 1/2 cup marinade to a simmer in a small saucepan over medium heat for 3 minutes to make it food-safe; this is your basting glaze. Cover the grill and cook the chicken over the cool side at 400–425°F until the thickest part reaches 165°F, 25–35 minutes for thighs/drumsticks and 30–40 minutes for bone-in breasts. Brush with the glaze during the last 10 minutes of cooking. For extra char, briefly return pieces to the hot side for 30–60 seconds per side at the end.

Step 8: Rest, warm tortillas, and serve

Transfer chicken to a platter and rest 10 minutes so juices settle. Warm tortillas wrapped in a damp towel in the microwave (45–60 seconds) or on the grill (30 seconds per side). Serve the citrus grilled chicken with salsa roja, creamy avocado salsa, lime wedges, and cilantro.

Pro Tips

• Use a thermometer. Pull dark meat at 175°F if you like it extra tender; breasts at 160–165°F to avoid drying out.
• Marinade math: if using Morton’s kosher salt, reduce to about 1 3/4 tsp; Diamond Crystal is lighter by volume.
• Pat dry before searing. Removing excess marinade helps the skin brown and crisp instead of steaming.
• Don’t skip simmering the reserved marinade. Boiling it for 3 minutes makes it safe to brush on food.
• Two-zone grilling is key: high heat for color, indirect heat for gentle roasting and juicy meat.

Variations

• Spatchcock half chicken: Use 3–3 1/2 lb spatchcocked chicken. Grill-roast skin-side up over indirect heat 35–45 minutes, searing at the end.
• Oven method: Roast on a wire rack over a sheet pan at 425°F for 35–45 minutes, broiling 1–2 minutes at the end to char. Brush with boiled glaze during the last 10 minutes.
• Spicy twist: Add 1–2 tsp chipotle in adobo (minced) to the marinade and a pinch of cayenne to the glaze.

Storage & Make-Ahead

Marinate the chicken up to 24 hours in advance. The salsa roja keeps 4–5 days refrigerated. The avocado salsa is best day-of but will keep 24–36 hours if covered directly with plastic wrap; stir and add a splash of lime to refresh. Cooked chicken keeps 3–4 days in the refrigerator or up to 3 months frozen. Reheat gently, covered, in a 325°F oven until warmed through, or rewarm on the cool side of a grill.

Nutrition (per serving)

Approximate for 1/6 of recipe with 2 corn tortillas and both salsas: 650 calories; 36g fat; 32g carbohydrates; 45g protein; 980mg sodium. Values will vary based on cut selection and how much glaze you use.