El Pollo Loco Chicken

By Beefman-2

Ingredients

• 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

Preparation

Step 1

Marinate chicken in zip-lock bag over-nite.

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 :-).

Grill over indirect heat, turning 4 times, 12 minutes each time.

Serve with your favorite tortillas, rice and Borracho beans.