Clean and pat dry the whole chicken. If desired, you can cut the chickens into smaller pieces for easier marination.

In a large bowl, combine extra virgin olive oil, pineapple juice, oregano, lime juice (or lemon juice), minced garlic, white vinegar, paprika powder, ground black pepper, chili pepper flakes (or cayenne pepper), white pepper powder, and salt. Mix the ingredients well to create the marinade.

Place the cleaned chickens in a large, shallow dish or a resealable plastic bag. Pour the marinade over the chickens, ensuring they are well-coated. Massage the marinade into the chicken pieces to ensure even distribution.

Cover the dish or seal the bag and refrigerate the marinating chicken for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the chicken and enhance its taste.

Preheat your grill to medium-high heat.

Remove the marinated chickens from the refrigerator and let them come to room temperature for about 20-30 minutes. Place them on the preheated grill.

Grill the chicken until it reaches a safe internal temperature (165°F or 74°C) and the skin is golden brown and crispy. Cooking times will vary based on the size of the chicken pieces and the type of grill used.

Optionally, baste the chicken with some of the reserved marinade during grilling for added flavor.

Allow the grilled chicken to rest for a few minutes before serving. This helps the juices redistribute and keeps the meat moist.

Serve Juan Pollo Chicken with your favorite sides and enjoy the delicious flavors infused by the vibrant marinade. This recipe brings a perfect balance of citrusy, spicy, and savory notes to your grilled chicken.