Hi Matt! You’re right that pineapple juice can sometimes make chicken mushy, but in this recipe, the other ingredients in the marinade balance it out, so the chicken stays tender, not mushy, even after an overnight marinade. If you’re still concerned, a shorter marinade of 2-4 hours would work as well without compromising the flavor. Thanks for your question, and happy cooking!

I miss those packets of marinade! Just add juice, and yum!

I mean the marinade itself.

Thanks for such a quick response. I was actually thinking about making and storing some in the fridge. I get lazy and don’t always feel like making it.

Hello Robyn,

Thank you for sharing your memories of El Pollo Loco chicken from 1988! It’s lovely to hear you’ve been enjoying it for a long time.

Concerning your question about storing a largerer batch of the El Pollo Loco chicken: If you’ve already cooked the chicken, it can generally be stored in the fridge for 3-4 days. If you’re referring to marinating a larger batch of chicken using this El Pollo Loco recipe, it’s best to marinate for no more than 24-48 hours for optimal taste and safety. After marinating, you can cook the chicken and then store any leftovers in the fridge.

I hope this helps! If you have any other questions or feedback, please don’t hesitate to reach out.

Happy cooking!

Best regards,

Sharah

Cooking Frog

Hey Edward, I’m glad you’ve liked it. For the baking part, set the temperature to 425F (Uncovered). However, to get the best results, you should finish it on the stovetop, for the best results.

Hey Stephanie, sorry for the late reply. Yes, you sure can, however, I prefer to leave the skin on because it gives it a crunchy texture and nice flavor.