El Pollo Loco Chicken

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  300g

• Vinegar

  Distilled

  ½ tbsp or 7g

• Garlic

  Raw

  1 cloves, minced or 3g

• Salt

  Table

  ¼ tsp or 2g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Red peppers

  Hot chili, raw

  5g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  ½ cup or 125g

• Lime juice

  Raw

  1 tbsp or 15g

• Coconut oil

  ½ tbsp or 7g

Directions

1. Mix up all the ingredients except for the chicken into a large bowl. Whisk well then reserve 1/4 cup of the marinade in a small tupperware. Add the chicken to the bowl and cover with plastic wrap. Marinade overnight. Preheat your oven to 425 degrees. In a cast iron grill pan add the chicken skin side up. Cook for 25 minutes. Using potholders, add the pan to the stovetop on medium high heat. Spray some foil with canola oil spray and put sprayed side down over the top of the chicken. Press onto the meat with either a bacon press, a foil wrapped brick or a second heavy pan (I used my normal cast iron skillet on top of the chicken. Spoon half the reserved marinade over the chicken while it cooks. Cook for another 3 minutes then remove the bacon press/brick, flip chicken (add some more marinade) and cook a final three minutes before serving.
2. https://dinnerthendessert.com/el-pollo-loco-chicken/