Pollo Loco Fire Grilled Chicken

Ingredients:

1 whole roaster chicken
4 C. water
⅓ C. vegetable oil
½ C. orange juice
½ C. pineapple juice
2 T. lime juice
2 T. lemon juice
2 T. salt
1 T. garlic powder
2 tsp. onion powder
1½ tsp. ground black pepper
1 tsp. ground oregano
1 tsp. ground thyme
1 tsp. ground coriander
¼ tsp. yellow food coloring

Directions:

1.Butterfly the chicken with a pair of kitchen shears by cutting all the way down both sides of the backbone. Once you have sliced down both sides of the backbone, remove it from the chicken. Position the chicken so that the drumsticks are pointing away from you and use a paring knife to slice through the white cartilage at the top of the breastbone. Bend the carcass of the chicken back at the cut and the breastbone will pop out. Run your fingers down both sides of the breastbone to pull it away from the meat, then pull it out. Remove any excess fat found inside the carcass, and your chicken is ready for marinating.

2.Make the marinade by combining all of the ingredients in a large bowl. Place the chicken in a 3½ to 4-qt. container with a lid and pour the marinade over the top. Cover and marinate for 48 hours in the refrigerator.

3.Move the chicken around in the marinade a couple of times while it marinates. When you are ready to cook the chicken, preheat your grill to medium/low heat.

4.Place the chicken, starting skin-side up, on the grill and cook for 2 hours. Flip the chicken over after 1 hour and continue for the final hour.

5.Use a large knife to separate the chicken into 8 pieces: 2 drumsticks, 2 wings, 2 thighs, and 2 breasts. Serve with tortillas and your choice of beans, rice, and salsa.