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Contacts: Julie Weeks
714-599-5150
El Pollo Loco
jweeks@elpolloloco.com

09/02/2009 MASTERING THE ART OF GRILLING - EL POLLO LOCO STYLE Just in time for Labor Day, El Pollo Loco’s Head “Grill Master” Reveals How To Grill Perfect Chicken

COSTA MESA, CA (September 1, 2009) – With Labor Day fast approaching, grill enthusiasts are preparing for one of summer’s favorite pastimes-- outdoor grilling. For many, mastering the art of perfectly grilled chicken is a lifelong struggle. For Jon Miller, head of Research & Development for the nation’s flame-grilled chicken leader, the art of grilling is second nature.

Miller plays an active role in making sure the chicken served at El Pollo Loco’s 420 restaurants remains true to the chain’s legacy. That legacy, which began over three decades ago in the small town of Guasave on Mexico’s Pacific Coast, is rooted in fresh, natural chicken prepared a very special way-- marinated in garlic, citrus and spices and then cooked slowly to perfection over an open grill.

At the heart of El Pollo Loco’s success is a relentless obsession with the quality and preparation of what has made it famous-- flame-grilled chicken. It is a commitment that has cultivated a loyal following. And just in time for Labor Day gatherings, Miller offers both novice and experienced chefs tips for grilling perfect chicken.

“Flame-grilling whole chickens over an open grill is an art that is passed on from cook to cook in our restaurants,” Miller said. “The secret to perfect flame-grilled chicken is starting with high quality fresh chicken that’s marinated or seasoned the way you like it. The rest is in the technique-- cooking the chicken slowly at just the right temperature and turning it at just the right time, until it’s crisp and flavorful on the outside and moist and tender on the inside.”

GRILLING TIPS FROM EL POLLO LOCO
When grilling whole chickens, time and temperature are critical. Using the below technique, it will take about 45-55 minutes to grill a 3 to 3 1/2 pound bird (chicken); a few minutes longer for barbecue chicken.

At El Pollo Loco, whole chickens are first “split” and the wings cut so that the chicken will lay flat on the grill, helping to ensure that the chicken grills evenly. You can do this by cutting the chicken along the middle of the breastbone. Then open the chicken, cavity side down, and press firmly on the thigh joints. To make the wings lie flat, make a cut about a half-inch into the joint at the breast. This allows the wings to be twisted so that they lay flat without detaching the wings. The chicken is then marinated and seasoned with salt and pepper before placing it on the grill. Follow the five steps below to grill perfect chicken every time.

1) Invest in a meat thermometer or “temperature probe.” This is an essential tool for preparing perfectly grilled chicken. To check the internal temperature of chicken, place the thermometer into the meat where the leg and thigh come together, taking care not to touch bone.

2) Always grill chicken over a low to medium flame or charcoal temperature. Experiment with the setting, cooking at the highest temperature possible without flame flare-ups. Such flare-ups will cause the chicken to cook too fast, resulting in chicken that is charred on the outside, yet not fully cooked on the inside. If flare-ups occur, lift the chicken off the grill for a moment and move it to another area of the grill; reduce the flame if necessary.

3) Begin cooking the chicken by placing it on the grill cavity-side down.
During grilling, turn the chicken three times. Turn it the first time when the skin begins to lose moisture, and the chicken becomes rigid. Turn it a second time when the juices pool in the cavity. Turn the chicken a third time when the internal temperature reaches approximately 165 degrees. Finish by cooking the chicken, cavity side up, with a higher flame to crisp the skin.

4) For barbecue chicken, baste with your favorite BBQ sauce before and after the last turn. Grill marks that appear as you cook the basted chicken signal that sugars in the sauce are “caramelizing,” producing the most intense flavors.

5) The chicken is done when it reaches an internal temperature of 180 degrees. Remove it from the grill and cut the chicken into individual pieces. Remember-- grilling is an art, not a science, so it’s important to practice, practice again, and then practice some more. That’s why the experts at El Pollo Loco are so good at what they do.


About El Pollo Loco
El Pollo Loco, Inc., a privately held company headquartered in Costa Mesa, California, offers a wide variety of fresh Mexican-inspired entrees (grilled chicken burritos, Pollo Bowl entrees, tacos, chicken tortilla soup, and more) in addition to individual and family meals featuring its famous chicken served with a wide variety of sides, warm tortillas and fresh salsas. The company currently operates over 420 restaurants in 14 states: California, Arizona, Nevada, Texas, Colorado, Oregon, Utah, Missouri, Georgia, Illinois, Virginia, Massachusetts, Connecticut and New Jersey. For more information, visit the Company’s website at http://www.elpolloloco.com.

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