How to Grill Juicy Chicken: El Pollo Loco’s Expert Techniques

The Secret to Restaurant-Quality Grilled Chicken

Few things are more disappointing than biting into a piece of grilled chicken only to find it dry, tough, and flavorless. Yet achieving that perfect balance of juicy interior and crispy, flavorful skin can seem like an elusive art form for many home grillers. The good news? With a few professional techniques borrowed directly from the experts at El Pollo Loco—a restaurant chain famous for their flame-grilled chicken—you can elevate your backyard chicken game to restaurant quality.

What sets professionally grilled chicken apart isn’t exotic ingredients or complicated marinades, but rather a methodical approach to temperature control, proper turning techniques, and precise timing. These elements might seem simple, but mastering them makes the difference between mediocre and magnificent results. Whether you’re preparing a weeknight family dinner or hosting a weekend cookout, these tips will transform your grilled chicken from merely acceptable to memorably delicious.

Essential Tools for Perfect Grilled Chicken

The Non-Negotiable Meat Thermometer

If there’s one tool that separates amateur chicken grillers from professionals, it’s a reliable meat thermometer. This isn’t just a helpful accessory—it’s essential equipment for consistently juicy results. Without a thermometer, you’re essentially guessing at doneness, which typically leads to one of two disappointing outcomes: undercooked chicken (a food safety concern) or overcooked, dry meat (a culinary disappointment).

For best results, invest in an instant-read digital thermometer or a wireless probe thermometer that allows you to monitor the chicken’s internal temperature throughout the cooking process. When checking temperature, insert the probe into the thickest part of the meat where the thigh meets the body, being careful not to touch bone, which can give an inaccurate reading. This small investment will pay dividends in perfectly cooked chicken every time.

The El Pollo Loco Method: Temperature Management

One of the most common mistakes in grilling chicken is cooking over too high a heat. Unlike steaks, which benefit from an initial high-heat sear, chicken requires a more moderate approach. The experts at El Pollo Loco emphasize cooking chicken over a low to medium flame or charcoal temperature—hot enough to cook the bird thoroughly, but not so hot that the outside burns before the inside is done.

The ideal approach is to find the highest temperature possible without causing flare-ups. These sudden bursts of flame occur when fat drips onto the heat source, causing the chicken to cook too quickly on the outside while remaining dangerously undercooked inside. If flare-ups do occur, don’t panic—simply move the chicken to another section of the grill temporarily and reduce the heat if possible.

Gas grill users should start around medium heat (approximately 350-375°F), while charcoal grillers should aim for a moderate bed of coals with a hand-held comfortably about 5 inches above the grate for about 5-6 seconds. This measured approach to heat is your first step toward juicy, perfectly cooked chicken.

The Three-Turn Technique for Perfect Results

Perhaps the most valuable insight from El Pollo Loco’s grilling method is their systematic approach to turning the chicken. Rather than the random flipping that characterizes most backyard grilling, their professionals use a precise three-turn technique that maximizes juiciness while ensuring even cooking.

Begin by placing your chicken on the grill cavity-side down (or bone-side down for individual pieces). This initial position helps establish a foundation of flavor while protecting the more delicate meat from direct heat right away. You’ll make your first turn when you notice the chicken beginning to lose moisture and becoming more rigid—typically 10-15 minutes into cooking.

For the second turn, wait until you can see juices pooling in the cavity of the chicken. This visual cue, rather than a strict time measurement, ensures you’re responding to how your specific chicken is cooking. After the second turn, monitor the internal temperature closely until it reaches approximately 165°F, at which point you’ll make your third and final turn.

This final position—cavity side up—combined with a slightly higher flame, creates the perfect environment for crisping the skin during the last few minutes of cooking. This sequence of turns might seem particular, but it’s designed to develop flavor and texture while maintaining moisture throughout the cooking process.

Perfect Timing and Finishing Touches

The chicken is done when it reaches an internal temperature of 180°F at the thickest part of the thigh (not touching bone). This temperature—slightly higher than the minimum safety recommendation of 165°F—ensures that the dark meat is perfectly cooked while remaining juicy. The collagen in thigh meat breaks down between 170-180°F, creating that tender, succulent texture that makes grilled chicken so satisfying.

If you’re adding barbecue sauce, apply it before and after the final turn. The sugars in the sauce will caramelize beautifully on the grill, creating those distinctive grill marks and intensifying the flavor. However, apply sauce too early in the cooking process, and you risk burning due to the sugar content.

Once the chicken reaches the target temperature, remove it from the grill and allow it to rest for 5-10 minutes before cutting. This crucial resting period allows the juices to redistribute throughout the meat instead of spilling out when cut, resulting in much juicier chicken. Cut the chicken into individual pieces only after this resting period for the best eating experience.

Practice Makes Perfect

As the professionals at El Pollo Loco remind us, “grilling is an art, not a science.” While these techniques provide a solid foundation, the variables of different grills, chicken sizes, and weather conditions mean that perfecting your personal technique requires practice. Each time you grill, pay attention to what works well and what could be improved, making small adjustments until you develop an intuitive feel for the process.

The reward for this dedication is the ability to consistently produce juicy, flavorful grilled chicken that rivals any restaurant offering. With these professional techniques and a willingness to practice, you’ll soon find family and friends gathering around your grill, drawn by the irresistible aroma of perfectly cooked chicken.

Frequently Asked Questions

Should I marinate my chicken before grilling?

While El Pollo Loco uses their proprietary marinade, even simply brining chicken in a solution of salt water (about 1/4 cup salt to 4 cups water) for 2-4 hours before grilling can significantly improve juiciness. For more flavor, add herbs, spices, citrus, or garlic to your brine.

What’s the best way to grill chicken pieces instead of a whole chicken?

The same principles apply, but cooking times will be shorter. Start bone-side down, and make fewer turns—typically just one or two. Different pieces will cook at different rates: breasts finish first, followed by thighs and legs. Using a meat thermometer for each piece ensures perfect results.

How do I prevent chicken skin from sticking to the grill?

Ensure your grill grates are clean and well-oiled before cooking. Additionally, allowing the chicken to reach room temperature for 20-30 minutes before grilling and making sure the grill is properly preheated helps prevent sticking.

Can I use this method for boneless chicken?

Boneless chicken requires less cooking time and fewer turns. Cook over medium heat, turning just once when the bottom side shows distinct grill marks. The target temperature for boneless breasts is 165°F, while boneless thighs can go to 170-175°F for better texture.

How do I get that smoky flavor in my grilled chicken?

For gas grills, consider adding soaked wood chips in a smoker box. For charcoal, add a few chunks of hardwood like hickory, apple, or mesquite to your coals just before cooking. Just remember that strong woods like mesquite can overwhelm chicken’s delicate flavor, so use sparingly.

How to Grill Juicy Chicken: El Pollo Loco's Expert Techniques

Master the art of grilling perfectly juicy chicken using professional techniques from El Pollo Loco. Learn precise temperature control, the three-turn method, and proper timing that restaurant professionals use to create consistently delicious grilled chicken with crispy skin and tender, flavorful meat.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Dish

Cuisine American, BBQ, Grilling, Mexican-Inspired

Calories 350 kcal

Equipment

• Meat thermometer digital instant-read or wireless probe strongly recommended
• Grill gas or charcoal, with temperature control
• Tongs long-handled for safe turning
• Basting Brush if applying barbecue sauce

Ingredients

  

• 1 whole chicken 3-4 pounds
• salt and pepper to taste
• 1 cup BBQ sauce optional, your favorite variety

Instructions

 

• If desired, brine chicken in salt water solution (1/4 cup salt to 4 cups water) for 2-4 hours before grilling for extra juiciness.
• Remove chicken from refrigerator 20-30 minutes before grilling to take the chill off. Pat dry with paper towels and season with salt and pepper.
• Preheat your grill to medium heat (350-375°F for gas grills). For charcoal, prepare a moderate bed of coals.
• Oil the grill grates well to prevent sticking.
• Place the chicken on the grill cavity-side down (or bone-side down for individual pieces).
• Make the first turn when the skin begins to lose moisture and the chicken becomes more rigid (approximately 10-15 minutes).
• Make the second turn when you see juices pooling in the cavity of the chicken.
• Monitor the internal temperature. When it reaches approximately 165°F, make the third and final turn, placing the chicken cavity-side up.
• If using BBQ sauce, baste the chicken before and after the final turn.
• Increase the flame slightly for the final cooking stage to crisp the skin.
• Cook until the internal temperature reaches 180°F at the thickest part of the thigh (not touching bone).
• Remove from the grill and let rest for 5-10 minutes before cutting into individual pieces.
• Serve warm with additional BBQ sauce on the side if desired.

Notes

Nutritional information is for a quarter chicken with skin, assuming BBQ sauce is used. Values will vary based on size of chicken and specific sauce used. The key to juicy grilled chicken is proper temperature management and using the three-turn method described in the recipe.

Keywords chicken grilling tips, El Pollo Loco, grilled chicken, juicy chicken, perfect grilled chicken, three-turn method

Chris Johns

Chris is the founder of BBQ Report® and has been an avid barbecue fan for over 20 years. His mission is to make grilling and smoking the best food possible easy for everyone. And each year, he continues to help more people with grilling, smoking, and barbecue recipe recommendations.

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