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Pollo al Carbon
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★
★
★
★
★
4.9
from
14
reviews
Author:
Carlos Lamas
Yield:
4
-6
1
x
Ingredients
Scale
1x
2x
3x
2
–
3
pound chickens or
6
pounds chicken quarters
Oil for brushing on the grill
Marinade:
1 cup
fresh orange juice (about
4
–
5
oranges)
1/4 cup
lime juice (about
3
limes)
3 tablespoons
Maggi seasoning
3 tablespoons
Worcestershire sauce
2 ounces
achiote paste
2 tablespoons
of chicken bullion powder
1 teaspoon
salt
1 teaspoon
black pepper
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Instructions
For whole chickens, remove the back bone and flatten (see post on spatchcock chicken for demo)
Combine marinade ingredients in blender and whizz to liquefy the achiote paste.
RESERVE 1/2 cup marinade. Pour the rest over the chicken and cover. Marinade 2-4 hours.
Prepare a grill with a hot side and a cool side (meaning, pile all the coals onto one half of the grill)
Lightly oil the grill
First, lay chicken bone-side down on the hot side of the grill. Replace the cover and let sear 2-3 minutes.
Move chicken to
cool
side of the grill and cover. Cook 20 minutes.
Turn chicken, baste heavily with marinade, Cover and cook on the
cool
side another 20 minutes.
Turn chicken, baste heavily with marinade, Cover and cook on the
hot
side another 20 minutes.
Turn chicken, baste heavily with marinade, Cover and cook on the
hot
side another 20 minutes.
After 80 minutes, your chickens will be cooked!
Serve with lime wedges, salsa, rice and charro beans
Find it online
:
https://hilahcooking.com/pollo-al-carbon/
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