POLLO LOCO CHICKEN MEAL STARTER (Net Wt. 31.25g)

INGREDIENTS:  Himalayan Pink Salt, Orange Peel, Ground Cumin, California Lemon Peel (Lemon Peel and Sodium Sulfite, added as a preservative), Ground Cinnamon, Granulated Garlic (Dehydrated Garlic), Fine Ground Black Pepper, Cayenne Pepper (Red Pepper)

INSTRUCTIONS:  In a large bowl, whisk packet contents with 1/4 cup olive oil.  Add 6 bone-in, skin-on chicken thighs or 3 chicken hindquarters (about 3 pounds worth) to bowl, turning to evenly coat.  Cover and refrigerate for at least 1 hour or up to overnight.  Roast, grill, or smoke until thoroughly cooked (see below).

To prepare as Oven Roasted Pollo Loco Chicken, preheat oven to 450 degrees F.  While it’s preheating, let your chicken come to room temperature for about 20 minutes.  Line a sheet pan with parchment paper.  Place chicken, skin side up, on prepared pan.  Roast until internal temperature reaches 175 degrees F, and the skin is crispy.  Begin checking for doneness around 35 minutes.  Let chicken rest about 10 minutes before serving.  You could easily make this a complete meal by roasting some fresh vegetables on the same pan (bite sized chunks of potatoes, onions, carrots, etc).  Just toss them with some olive oil, salt, and pepper before adding the to the pan.  As the chicken roasts, the fat will help flavor the vegetables.  It is delicious!

To prepare as Smoked Pollo Loco Chicken, (my favorite way!) preheat smoker to 350 degrees F.  While it’s preheating, let your chicken come to room temperature for about 20 minutes.  Place chicken, skin side up, on smoker and smoke for 30 minutes.  Then flip the chicken over, so it’s skin side down, and smoke for an additional 30 minutes.  At this point, if the skin isn’t as crispy as you’d like, crank the smoker to 500 degrees F and keep a close eye on it.  Remove when it’s as crispy as you’d like it.  Let chicken rest about 10 minutes before serving. You could easily throw some vegetables on the smoker as well–asparagus spears, bell peppers, onions, etc. to serve alongside the chicken.  Just toss them with a little olive oil, salt, and pepper before smoking.  I use Competition-Blend Pellets.

To prepare as Grilled Pollo Loco Chicken, let your chicken come to room temperature for about 20 minutes before grilling.  Preheat grill on high for about 10 minutes, then clean and oil grates.  Leave primary burner on and turn off other burners.  Keep grill temperature around 350-400 degrees F. Place chicken, skin side up, on the cooler side of the grill.  Cover and cook until internal temperature reaches 175 degrees F (about 30 minutes).  Then move chicken, skin side down, to the hotter side of the grill.  Cook until skin is as crispy as you’d like.  Let chicken rest about 10 minutes before serving.  You could easily throw some vegetables on the grill as well–asparagus spears, bell peppers, onions, etc. to serve alongside the chicken.  Just toss them with a little olive oil, salt, and pepper before grilling.

To prepare with Chicken Breasts, prepare marinade according to packet instructions but instead of bone-in chicken, use 3 large boneless, skinless chicken breasts (pounded to 1/2-inch thickness).  Place chicken in a gallon freezer bag, pour marinade over the chicken and rub marinade all over to evenly coat.  Marinade at least 1 hour refrigerated, or up to 24 hours.  Cook thoroughly.

To prepare are a Freezer Meal, prepare marinade according to packet instructions.  Place uncooked chicken in a gallon freezer bag. Pour marinade over the chicken, seal bag tightly, and rub marinade all over to evenly coat.  Freeze immediately.  Later when you thaw the meat, it will continue to marinade.  Can be frozen for up to two months.

This product was produced at a Home Food Processing Establishment and was made in a facility that also processes wheat, eggs, milk, peanuts, soy, tree nuts, shellfish, fish, and sesame.  Extend shelf life by storing in a cool, dark, dry place.