El Pollo Loco Chicken

• 1 tablespoon of white vinegar
• 2 cloves of garlic minced
• 1/2 teaspoon of salt
• 1/2 teaspoon of crumbled dried oregano
• 1/8 teaspoon of ground pepper
• 1/4 teaspoon of mild chili peppers finely minced (the key is to make sure they are VERY finely minced
• 6 ounces of pineapple juice
• 2 tablespoons of lime juice
• 8 drops of yellow food coloring (not really necessary in a family setting, El Pollo Loco puts it in to make sure the chicken doesn't look too pale, bland, or unfresh when served to customers)
• 1 tablespoon of vegetable oil
• 4 pounds of chicken for frying, cut up in the sizes you plan to serve

1. Mix up all the ingredients well. You can save 1/4 of a cup on the side to use for basting the chicken later to add even more flavor.
2. Stick your chicken in the marinade; make sure it is completely covered and as airtight as possible. Leave it in the refrigerator overnight and somewhere around halfway turn your chicken, so all sides are equally exposed to the marinade.
3. Then just grill up your chicken and enjoy, maybe with some warm El Pollo Loco tortillas.

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

Taken from www.epicurious.com/recipes/member/views/el-pollo-loco-chicken-52859251 (may not work)