El Pollo Loco Chicken

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

Directions

1. 1

   Marinate chicken in zip-lock bag overnite.

2. 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 dont want our Italian friend Sal Monella to show up :-)

3. 3

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

4. 4

   Serve with your favorite tortillas, rice an barracho beans.