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.
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.