EL POLLO LOCO CHICKEN
1 whole frying chicken – quartered (or 2-3 lbs chicken parts)
1-3/4 cups water ……………………....................…………....1 TB lime juice
1/4 cup pineapple juice (can use orange juice)
2 tsp. crushed or minced garlic………....................……...1/4 tsp. turmeric
4 tsp Kosher salt………....................……………………...….. 2 tsp pepper
1 tiny pinch of saffron strands (expensive, but it lasts a long time), squish them up with your fingers
Chopped fresh cilantro (for garnish)
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Put all marinade ingredients into a bowl and mix well. Put the chicken into a large pan and pour the marinade over it. Let marinade at least 1 hour.
Preheat grill to medium. Cook chicken on the grill for about 8-10 minutes on each side, brushing with marinade occasionally, until you have grill marks and the skin is golden and crispy. Try not to let the flames blacken the chicken before the center is cooked. Watch it carefully! ~ Sprinkle with chopped fresh cilantro to serve. Serves about 4
NOTE: I’ve also baked the marinated chicken at 375 for about 45-60 minutes on a baking sheet, lined with sprayed foil (I turn it over halfway through). I like to sprinkled fresh chopped cilantro on top. It’s really good with Pineapple-Mango salsa!