No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (895g) Recipe makes 2 servings The following items or measurements are not included below: pepper |
||
| Calories 754 | ||
| Calories from Fat 477 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 53.1g | 81% | |
| Saturated Fat 15.2g | 75% | |
| Monounsaturated Fat 22.2g | ||
| Polyunsaturated Fat 11.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 243mg | 81% | |
| Sodium 7214mg | 300% | |
| Potassium 800mg | 22% | |
| Total Carbohydrate 7.8g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 5.4g | ||
| Protein 57.9g | 115% | |
Ww 5 Points - El Pollo Loco Flame-Broiled Chicken
By: mariposa13
From "Top Secret Recipes, LITE!"
SERVES 2
Ingredients
- 1/2 roasting chicken, cut into pieces
MARINADE
- 4 cups water
- 2 tablespoons salt
- 1/2 teaspoon pepper
- 2 teaspoons lemon juice
- 1/2 cup orange juice
- 1 large garlic clove, minced
- 1/4 teaspoon yellow food coloring
Directions
1
Combine the marinade ingredients in a large bowl.2
Add the chicken to the marinade, cover, and refridgerate for 1 hour.3
Preheat grill to med/high heat. Cook the chicken on the grill, leaving the cover of the grill open. When the chicken has cooked for about 25 min, marinade the chicken once again for about 5 minute Place the chicken back on the grill and continue to cook for another 20-25 min or until done.4
Before serving the chicken, remove the skin, and serve with steamed flour or corn tortillas (low fat or fat-free) and with salsa.5
5 Points per serving (2 pieces, 4.5 ounces).
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- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
- Preparation > Number of Servings > For 1 or 2
Featured Reviews for This Recipe
From: French Tart
On Apr 11, 2008
I froze this recipe UNCOOKED in the marinade; the colours were INTENSE!! It must have kept the chicken really moist, as when I grilled it, it was SO soft and tender. I will try and freeze this cooked next time - but the uncooked version worked fine - and I suspect that this would be a great method to have such a tasty chicken recipe in the freezer to whip out at the last minute. I used skinned and boned chicken pieces and put them into zip-lock freezer bags in units of 3 portions per bag - I froze 6 portions. I served this with salad and flour tortillas - we wrapped them up with the salad and some WW salsa I had in the pantry. This is a WONDERFUL WW recipe which I WILL be making many times again. The freezer challenge has added to the versatility of this recipe. Made for the OAMC/Freezer Tag Game - and saved for MANY meals in the future! Thanks - FT 
From: djrcossey
On Feb 5, 2008
We haven't had El Pollo Loco in about 10 years so I really cannot compare but this is definitely a keeper for us. I cut the recipe in half and used 3 (6 Ounce) boneless skinless chicken breasts, added 1/2 teaspoon cumin and used fresh juice. Made an excellent chicken salad, will be making again.
From: Chef #509446
On May 31, 2007
The recipe was really easy- my husband wondered why it was so yellow, and I told him it was a copy of El Pollo Loco. He said, that it was really good, that we should try it again w/ roaster chicken pieces. (I used boneless chicken breasts). Definitely a keeper! Not sure if so much water is needed though, maybe cut down on both the water and the food coloring?
From: Joshua in GA
On Apr 15, 2007
I'm not sure it tastes exactly like Pollo Loco but it was REALLY good. Suprising flavor.
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