Copycat Pollo Loco Chicken on the Grill: Easy Recipe for Juicy, Flavorful Chicken

Copycat Pollo Loco Chicken on the Grill: Easy Recipe for Juicy, Flavorful Chicken

What’s up everybody! I’m Miguel, and welcome to Chavez DIY. If you’re new here, I’m all about helping folks out with DIY tutorials and how-to videos—from small home repairs and car maintenance to food, grilling, and all kinds of random projects. If you’re ready to learn something new or solve a problem together, check out my YouTube channel, Chavez DIY for more tips, tricks, and recipes. Let’s get cooking!

Today, I’m sharing my absolute favorite grilled chicken recipe—a copycat of that famous Pollo Loco chicken. I’ve tried a bunch of “secret” recipes out there, but this one is my go-to for juicy, flavorful chicken with a little kick. Whether you’re grilling for the family or just want to treat yourself, this recipe is a winner.

Ingredients You’ll Need

  • 1 whole chicken, cut into breasts, legs, thighs, and wings

  • 4 cups water

  • 4 tablespoons sea salt

  • 1 tablespoon corn oil (or your preferred oil)

  • 1 tablespoon white vinegar

  • 2 tablespoons fresh lime juice

  • 8 ounces (1 cup) pineapple juice

  • ½ teaspoon ground black pepper

  • ½ teaspoon oregano

  • 2 cloves garlic, chopped

  • 1 teaspoon (or more) serrano pepper, chopped (with seeds for extra heat)

  • Optional: extra lime for serving

Step 1: Brine the Chicken

Start by cutting up your chicken into breasts, legs, thighs, and wings. Mix 4 cups of water with 4 tablespoons of salt to make a simple brine. Let the chicken sit in the fridge in this brine for about three hours. This helps the chicken stay juicy and flavorful.

Step 2: Make the Marinade

While the chicken is brining, whip up the marinade:

  • 1 tablespoon corn oil

  • 1 tablespoon white vinegar

  • 2 tablespoons fresh lime juice

  • 1 cup pineapple juice (make sure it’s 100% juice)

  • ½ teaspoon black pepper

  • ½ teaspoon oregano

  • 2 chopped garlic cloves

  • 1 teaspoon chopped serrano pepper (seeds in for extra heat)

Mix everything together in a bowl.

Step 3: Marinate the Chicken

After three hours, take the chicken out of the brine and pat it dry. Poke the pieces all over with a fork so the marinade can really get in there. Place the chicken in a gallon-sized zip-top bag, pour in the marinade, and let it chill in the fridge for about two hours. If you want, save a little marinade for basting while grilling.

Step 4: Grill with a Reverse Sear

Fire up your grill for two-zone cooking—hot coals on one side, chicken on the other. Place the chicken pieces opposite the hot coals and close the lid.

  • Set a timer for 30 minutes, then baste the chicken and flip each piece.

  • Close the lid and cook for another 20 minutes.

  • Check the wings—they should be crispy and ready to come off.

  • Keep an eye on the breasts; pull them off when they hit 165°F.

  • Thighs and legs are perfect at 180°F for super juicy meat.

If you want extra crispy skin, finish the chicken over the hot side of the grill for a quick reverse sear.

Step 5: Serve and Enjoy

Let the chicken rest for about ten minutes before digging in. I love to sprinkle on a little lime juice and serve with spicy guacamole and an ice-cold Jarritos piña. The chicken is tender, juicy, and has just the right amount of heat from those serrano peppers.

Tips & Final Thoughts

  • If you separate the legs from the thighs, they’ll cook a bit faster and more evenly.

  • Leaving the seeds in the serrano gives a nice kick, but you can adjust the heat to your liking.

  • This chicken is perfect for tacos, salads, or just eating straight off the bone.

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