Marinated overnight in pineapple juice and citrus, this El Pollo Loco Chicken Recipe will be enjoyed by everyone. El Pollo Loco Copycat is really easy to make and has all the classical flavors needed.

Have you experienced El Pollo Loco in your area? I believe it might be a mostly West Coast chain of Mexican fast food. I recall my mom picking it up when I was little and enjoying the juicy chicken stuffed in a tortilla. It was absolutely so simple but always so delicious. Eventually, she developed an outstanding recipe. This really is just excellent chicken.

I really enjoy simple recipes that don’t take much preparation, and this really is one of them. This El Pollo loco chicken is excellent because the marinade takes five minutes to make, and you are able to just throw the chicken in and just forget about it. 

El Pollo Loco Chicken is not easy to explain if you haven’t tried it. There is a specific citrus flavor, but there’s also an absolute chicken quality to it. I used to observe them make El Pollo Loco chicken on my break while looking forward to being done.

And what I saw is they put a steel press on top of it. You don’t need to do this, but it is the better way to acquire a delicious crispy skin on the chicken.

Does El Pollo Loco refer to the crazy chicken?

El Pollo Loco (Spanish for “The Crazy Chicken”) is the name of two independent restaurant chains that specialize in Mexican-style grilled chicken. Both were founded by Juan Francisco Ochoa. He established the first El Pollo Loco restaurant in Guasave, Sinaloa, Mexico, in 1974.

Ingredients

• 1 Tbsp white vinegar

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp dried oregano

• ¼ tsp ground black pepper

• ¼ jalapeño, seeded and minced

• 1 cup pineapple juice

• 2 Tbsp lime juice

• 1 Tbsp canola oil

• 8 bone-in chicken thighs, skin on

Instructions

1. Make the Marinade

1. In a large bowl, whisk together vinegar, garlic, salt, oregano, pepper, jalapeño, pineapple juice, lime juice, and canola oil.

2. Reserve ¼ cup of the marinade in a small container for basting later.

2. Marinate the Chicken

• Add chicken thighs to the bowl, turning to coat well.

• Cover with plastic wrap and refrigerate for at least 8 hours, ideally overnight.

3. Oven Roast & Crisp

1. Preheat oven to 425°F (220°C).

2. Arrange chicken skin-side up in a cast iron skillet or oven-safe pan.

3. Roast for 25 minutes, or until skin begins to crisp and internal temperature is at least 165°F (74°C).

4. Press & Sear

1. Transfer the skillet to the stovetop over medium heat.

2. Spray a sheet of foil lightly with canola oil and place it, oiled side down, over the chicken.

3. Weigh down with a foil-wrapped brick, bacon press, or another heavy pan.

4. Cook for 2–3 minutes, remove the weight, flip the chicken, baste with reserved marinade, and cook another 2–3 minutes.

5. Serve

• Serve hot with grilled corn, tortillas, or rice, drizzling with any leftover pan juices.

Grill Option

Instead of oven-roasting, grill chicken over medium heat for 6–7 minutes per side, pressing lightly during the last few minutes for charred, crispy skin.

Make-Ahead & Freezer Tips

• Make Ahead: Marinate chicken up to 24 hours in advance. Cooked chicken can be stored in the refrigerator for up to 4 days.

• Freezer-Friendly: Place chicken and marinade in a freezer bag and freeze up to 2 months. Thaw overnight in the fridge, then cook as directed.

What to serve with El Pollo Loco Chicken?

Yes, this El Pollo loco chicken is great on its own. However, the best way to serve it is to add some macaroni and cheese on the side and some warm, delicious tortillas. 

Important Notes For El Pollo Loco Chicken Recipe

• It is true that El Pollo Loco uses coloring. Yes, El Pollo Loco uses food coloring. They get it done to help make the chicken look better. This has no effect on the flavor, so I left it out but noted it in this recipe.
• Chicken is marinated for a long period of time. That’s why it’s so rich in flavor without adding any sauce!
• You are able to cook it using your stovetop, too, if you do not wish to bake, but be careful that you don’t burn the chicken skin too much. The flavor of the crispy chicken skin is crucial to the El Pollo loco recipe.

El Pollo Loco Chicken Video Recipe

If you’ve liked this El Pollo Loco Chicken, you must try these popular copycat recipes below:

Popeyes chicken sandwich recipe
KFC Chicken Littles recipe (Copycat)
McDonald’s Chicken McGriddles (Copycat)
Chick-Fil-A Chicken Minis and Burgerville Fried Asparagus with Garlic Aioli (Copycat)

Hello, it’s Sarah again! Today I’m going to show you how to make light, fluffy, and delicious pancakes—without using eggs. Once you try this recipe, you might not want to go back to the traditional version.

I used to think pancakes without eggs or milk weren’t possible, but it turns out they’re just as good—crispy on the outside and soft inside. The best part? You don’t need anything fancy, just simple swaps you probably already have at home.

Over time, I’ve experimented with different egg substitutes, and I’ll share both my favorite method and a few other options you can try. Whether you’re out of eggs, vegan, or just curious, these pancakes are a tasty alternative that doesn’t feel like a compromise.

Ingredients

• 2 Tbsp vegan butter

• 1 Tbsp chia seeds

• 1 ¼ cups plant-based milk

• ¼ cup applesauce

• 2 Tbsp agave nectar (or maple syrup)

• 1 tsp vanilla extract

• 1 ¼ cups whole wheat flour

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Instructions

1. Prepare Wet Ingredients
   Melt the vegan butter in a microwave-safe bowl for about 30 seconds. Stir in the applesauce, plant-based milk, chia seeds, agave, and vanilla. Set aside for a few minutes so the chia seeds can begin to thicken the mixture.

2. Mix Dry Ingredients
   In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.

3. Combine Batter
   Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix. A few lumps are perfectly fine.

4. Cook the Pancakes
   Heat a non-stick skillet or griddle over medium-high heat. Lightly coat it with a little oil or vegan butter. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

5. Serve
   Stack the pancakes on a plate and serve warm with maple syrup, vegan butter, fruit jam, or fresh fruit.

Make Ahead & Freezer-Friendly Tips

These pancakes are great for making ahead of time:

• Make Ahead: Prepare the batter the night before and keep it covered in the fridge. In the morning, give it a quick stir and cook as usual.

• Freeze Cooked Pancakes: Let the pancakes cool completely, then layer them between parchment paper and place in a freezer-safe bag or container. They’ll keep for up to 2 months.

• Reheat: Warm in a toaster, skillet, or microwave until heated through. The toaster keeps them slightly crisp on the outside, while the microwave makes them soft and fluffy.

What Can Replace Eggs in Pancakes?

There are several great substitutes for eggs in pancakes. Here are some of the most reliable ones:

• Mashed bananas

• Chia seeds (soaked in water)

• Ground flax seeds

• Applesauce

• Whipped silken tofu

• Store-bought egg replacers (like Ener-G)

In the recipe below, I use a combination of applesauce and chia seeds, which gives the pancakes a perfect balance of texture and flavor. But feel free to experiment—each substitute works well in its own way.

Can You Use Store-Bought Pancake Mix?

Yes, you can. Just make sure to read the label carefully to confirm it doesn’t contain eggs or milk. If the mix calls for eggs, replace them with your chosen substitute. For example:

• 2 eggs on the box → 1 chia or flax egg + ¼ cup applesauce

This will give you the right texture and binding without eggs.

If you’ve liked this egg-free recipe, be sure to check How to make Burgers Without Eggs

Ravioli with mushroom sauce are a very rich first course, perfect for Sunday lunches or special dinners with guests. They are very tasty, creamy, and really irresistible.

Ravioli with Mushroom Sauce is ideal for the autumn season, in which mushrooms are the masters; they are ideal, accompanied by a good glass of red wine like a nice Barbaresco.

Despite the long preparation, this recipe is perfect for those who do not want to stay at the stove until a few minutes before lunch or dinner. Once placed on the baking tray, the ravioli with mushroom sauce must be cooked for a few more minutes in the oven. They can therefore be prepared in advance and baked at the moment.

This recipe for Ravioli with Mushroom sauce comes directly from my Italian friend, who is a Chef in an Italian restaurant. So let’s see how to make these tasty ravioli with mushroom sauce really are.

The Best Mushrooms for Ravioli Sauce

Depending on your taste, you can choose to use champignon mushrooms or porcini mushrooms. You can also use ravioli with any type of filling, although for this recipe, I recommend using mushroom ravioli if you want a sweeter taste or braised if you like a more intense taste.

Ingredients

• 17.5 oz of Ravioli
• 1 oz of bacon
• 9 oz of champignon mushrooms
• 9 oz of tomato puree
• 1 carrot
• 1 onion
• extra virgin olive oil
• 1 celery coast
• 7 oz of cooking cream
• butter (to your liking)
• grana padano cheese (to your liking)
• pepper and salt
• tomato for garnish

How to make Creamy Ravioli with Mushroom Sauce

• To start the preparation of the ravioli with mushroom sauce you have to start by cleaning the mushrooms.
• Remove the stem from the head with a gentle rotating movement and remove the film covering them.
• At this point take the stalks, remove the earthy part and scrape off the remaining part.
• Cut the mushrooms, including the stalks, into thin slices and set them aside.
• Clean the carrot and onion and chop them finely. Chop the celery and cut it into small pieces.
• Transfer to a large pan and fry with a drizzle of extra virgin olive oil for a few minutes.
• Add the bacon and brown it with a knob of butter.
• Add the mushrooms and cook over medium heat for 10 minutes.
• At this point add the tomato puree.
• Season with pepper and cook for about 40 minutes with the lid on.
• Boil the ravioli in plenty of salted water and then drain them nicely.
• Transfer them to the pan with the sauce and stir well, adding the cream.
• Place the ravioli in an ovenproof dish and sprinkle the surface with a little grated Grana Padano cheese.
• Bake at 400 F for about 15 minutes.

If you’ve liked this recipe, be sure to check these Baked Crispy Parmesan Ravioli!