pollo loco

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ingredients :

6 ozs. pineapple juice

2 Tbl. lime juice (about 1/2 large lime)

1 Tbl. white vinegar

1 Tbl. vegetable oil

2 cloves crushed garlic

2 tsp. kosher salt

1 tsp. freshly ground pepper

1 tsp. chopped fresh jalapeño (or 2 tsp. canned diced green chiles)

1 tsp. ground turmeric

1 whole chicken, cut into eighths

2 tsp. vegetable oil, for greasing

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directions :

Add all ingredients except the last two in a zipper-top freezer bag (sturdier and less likely to leak than a storage bag). Seal bag securely; turn over a few times to mix thoroughly. Open bag; add chicken pieces. Squeeze out air from bag and reseal securely. Turn bag over a few more times to assure all pieces of chicken are coated by marinade.

Place bag in a bowl large enough to fit or place on a rimmed baking sheet, in case the bag springs a leak. Refrigerate for a few hours up to a day, turning bag occasionally to ensure chicken marinates evenly.

When ready to cook, place a large indoor grilling pan over medium-high heat. When hot, brush pan with the 2 teaspoons of oil. Remove chicken from bag and arrange chicken on pan, skin side down, in a single layer; discard remaining marinade.

Grill 6-10 minutes per side, turning once (small pieces like wings will cook faster) or until no pink remains and juices run clear when pierced with the tip of a knife.

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