El Pollo Loco Chicken

• 6 ounces pineapple juice
• 2 tablespoons lime juice
• 1 tablespoon white vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano, crumbled
• 1/8 teaspoon ground pepper
• 1/4 teaspoon mild chili pepper, remove stem and seeds from chiles, finely minced (Anaheim or California)
• 8 drops yellow food coloring (but accurate) (optional)
• 1 tablespoon vegetable oil
• 4 lbs frying chicken, cut up

1. Marinate chicken in zip-lock bag over-nite.
2. Reserve 1/4 cup marinade to baste while cooking, making sure the chicken cooks on both sides minutes AFTER basting the final time--we don't want our Italian friend Sal Monilla to show up :-).
3. Grill over indirect heat, turning 4 times, 12 minutes each time.
4. Serve with your favorite tortillas, rice and Borracho beans.

pineapple juice, lime juice, white vinegar, garlic, salt, oregano, ground pepper, chili pepper, coloring, vegetable oil, chicken

Taken from www.food.com/recipe/el-pollo-loco-chicken-375027 (may not work)