Jack....mucho thanks. Will try it.


"Jack Schidt®" > wrote in message
m...
>
> "Aria" > wrote in message
> news:zA6fb.5030$hp5.1325@fed1read04...
> > Just bought one. Have tried chickens twice. Followed the time allotted
in
> > the recipe and both times the chicken was almost too moist and greasy.
> Used
> > the browning device and still did not meet my "crispy-desire". What is
the
> > secret that is used in chickens such as El Pollo Loco where the skin
just
> > melts in your mouth and is not just blobs of fat? The second time we
> > injected it and the first time not...No real difference there....What
are
> we
> > doing wrong?????
> > My parents used to cook chickens that were delicious. They did nothing
but
> > stick them on the rotisserie with garlic, salt and pepper. Used no meat
> > thermometer, did nothing special and they were always great....Can't
> figure
> > it out. HELP............
> >
> >
> >
>
> Pollo Loco cuts their chickens in half and grills them. They also have a
> 'secret brine' or marinade:
>
> 1 Lemon -- juiced
> 1 Orange -- juiced
> 2 Tablespoons White vinegar
> 2 Worcestershire sauce
> 1/2 Cup Chili sauce
> 2 Teaspoons Sugar
> 2 Teaspoons Garlic powder
> Tabasco to taste
> 2 Tablespoons Oil
>
> Just marinate chicken in this mixture for 4-24 hours. Grill 20 minutes
> on each side. Serve with flour tortillas and fresh salsa.
>
> To achieve crisper skin, it needs to be dry, so after pulling from
marinade,
> towel dry the bird and let it sit on a plate in the refrigerator for about
> an hour. Get your grill up to about 400º and place the bird on the grill.
> Enjoy!
>
> The key is the temp and the dry skin, so I don't see why this couldn't
adapt
> to a rotisserie.
>
> Jack
>
> Jack
>
>