This recipe accompanies this video – https://youtu.be/L4QQjc8Vny0
In this video, I tried to copy our favorite meal from El Pollo Loco. It’s pretty close but not quite there yet. It needs more of a kick and while I think starting it in the Instant Pot is a good idea, it needs more time to crisp up and the grill might not be the answer. Next time, I will put it in the oven to finish it.
This is the recipe for the glaze / marinade I tried:
6oz lemon mineral water
2 tablespoons lime juice
1 tablespoon white vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon ground pepper
1/4 teaspoon VERY finely chopped dried chili pepper flakes
1/4 teaspoon tumeraic
1 tablespoon canola oil
First, I sprinkled a little black pepper, oregano and turmeric on four chicken quarters in the Instant Pot. I added 1 1/2 cups water and set it for an hour. It was ‘fall off the bone’ done when I took out (manual release).
I mixed up the ingredients for the marinade while the chicken cooked.
Then I, (very carefully since it’s falling apart), moved the chicken to my indoor grill to get a little crispness on the skin. I brushed the mixture onto the chicken as it was cooking and let it crisp up.
I served it with basmati rice and steamed broccoli.