Another Pinterest Win!

I have been wanting to stop and grab some El Pollo Loco chicken for dinner but kept forgetting. I finally decided to just search for a recipe and make it at home...good ole pinterest comes to my rescue...
I found this recipe from www.shockinglydelicious.com And I made it tonight, Wow! Pretty darn good!

The only thing missing was the grilled flavor but I just don't have a huge open fire grill in my house and there was no propane on the outdoor grill...so I just oven baked them and I gotta tell you, it was Yummy!

You just need this chicken, some flour tortillas, salsa, and mexican rice.

Once on the plate, you shred your chicken into a tortilla, add salsa and rice, roll and eat, fabulous!
A nice cold margarita helps the process as well!

Here is the recipe:
Marinade

• 6 ounces pineapple juice
• 2 tablespoons lime juice
• 1 tablespoon white vinegar
• 1 tablespoon oil
• 2 cloves crushed garlic
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 1 teaspoon finely minced jalapeno, seeds included
• 1 teaspoon turmeric
• 2 1/2 pounds bone-in, skin-on chicken thighs (or 6-ish pieces of bone-in chicken like breasts, thighs, drumsticks in any combination you like)
• I used 6 chicken thighs skin on!

Mix all marinade ingredients in a 2-cup measuring cup. Place chicken in zipper-top bag, pour marinade in and squeeze out air from bag before sealing. Massage chicken in bag to make sure all pieces of chicken are bathing in marinade. Marinate in refrigerator for half a day, or overnight; turn bag occasionally to ensure chicken is entirely covered.
When ready to grill, remove chicken from marinade (discard marinade) and grill chicken over medium heat until done, about 20-25 minutes, turning once for nice grill marks. You can add some moist mesquite chips to the grill for a smoky flavor.

As I said above, I did not grill, so what I did, I laid out the 6 chicken thighs on a baking pan and cooked for 40 minutes at 400* degrees, let rest and then served.