El Pollo-style Chicken Marinade

Here's the recipe for the wicked good El Pollo-style chicken I made the other night. The recipe calls for chicken pieces, but you can use boneless, skinless breasts as well. You should feel free to up the chili content. Make some of this up and serve it up on tortillas a la fajitas or something like that. Enjoy!

El Pollo Chicken Marinade (from the Orange County Register)

This Mexican chicken marinade is fruity with just a hint of spice, and is inspired by the El Pollo Loco ("the Crazy Chicken") chain of restaurants.

Ingredients:

• 6 ounces passion fruit juice (can substitute pineapple and/or orange juice)
• 2 tablespoons lime juice
• 1 tablespoon white vinegar
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon oregano
• ⅛ teaspoon ground pepper
• ¼ teaspoon mild chili pepper, e.g. ancho
• 8 drops yellow food coloring
• 1 tablespoon corn oil
• 4 pounds frying chicken, cut up

Directions: In a small bowl, combine all ingredients except chicken. Measure out 1/4 cup marinade and reserve for basting while grilling. Place chicken in a shallow glass baking dish and cover with marinade. Cover with lid or plastic wrap and refrigerate overnight, turning at least once. 

Remove chicken from refrigerator 45 minutes before cooking time. Drain chicken and grill over medium coals for 25 to 35 minutes or until no traces of pink color remain, turning every 10 minutes. Baste frequently with the reserved 1/4 cup marinade while cooking. (Serves 6)

I used ancho chili powder (from Penzey's) and it turned out great. Ancho has no heat to speak of, but good flavor.