Kickin’ up Some Crazy Chicken Legs

Have you ever had something that seemed so simple, yet every time you try to recreate it at home, it somehow misses the mark? Years ago, Hubby and I liked El Polo Loco Chicken.

I say years ago, because like so many fast food joints, the recipe isn’t what it once was. I don’t know if it’s a cost-issue or what, but the amazing flavors that were once a part of El Polo Loco just isn’t the same. And frankly, like KFC, the chicken is scrawny and dried out. Maybe they are using old roosters instead of young plump hens. (Joking!)

While this chicken isn’t exactly like the El Polo Loco of old, it’s pretty darn good. At least my guys thought so, and their opinion is the only one the counts. Hope you give this recipe a try. Enjoy!

Crazy Chicken Drumsticks
2 Garlic Cloves
1 Jalapeno
1 tablespoon White Vinegar
1/2 cup Pineapple Juice
1/2 cup Chicken Stock
2 tablespoons Lime Juice
1 tablespoon Canola Oil
1/2 teaspoon Kosher Salt
1/2 teaspoon dried Oregano
1/4 teaspoon White Pepper
2-1/2 teaspoons Cumin
Cayenne Pepper to taste
2 teaspoons Turmeric
8 Chicken Drumsticks

Peel and finely mince garlic, place into a large bowl. Stem and finely mince jalapeno pepper, add to bowl. Whisk in vinegar, pineapple juice, chicken stock, lime juice and oil. Season with salt, oregano, pepper, cumin, cayenne pepper and turmeric. Whisk well. Reserve 1/4 cup of marinade in a small Tupperware.

Place chicken in a gallon zip lock bag. Pour marinade over the chicken, seal bag. Turn several times to coat chicken in marinade. Place on a rimmed baking pan or casserole dish to catch any drippings. Marinade overnight.

Heat oven to 425 degrees. Place drumsticks in a cast iron grill pan with some of the marinade, Place in the heated oven and cook for 25 minutes.

Remove skillet from oven, place on stovetop over medium heat. Spoon half of the reserved marinade over the chicken.

Spray foil with cooking spray, place sprayed side down over the top of the chicken. Press chicken down with another cast iron skillet and weigh down with foil wrapped bricks. Cook for 3 minutes, remove press, flip chicken, add remaining marinade. Cook, uncovered, for 3 minutes longer.

Serve with warm tortillas and a side of Ranch Style Beans. Enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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