Print

Pollo al Carbon

4.8 from 12 reviews

Ingredients

Scale
  • 23 pound chickens or 6 pounds chicken quarters
  • Oil for brushing on the grill
  • Marinade:
  • 1 cup fresh orange juice (about 45 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

Instructions

  1. For whole chickens, remove the back bone and flatten (see post on spatchcock chicken for demo)
  2. Combine marinade ingredients in blender and whizz to liquefy the achiote paste.
  3. RESERVE 1/2 cup marinade. Pour the rest over the chicken and cover. Marinade 2-4 hours.
  4. Prepare a grill with a hot side and a cool side (meaning, pile all the coals onto one half of the grill)
  5. Lightly oil the grill
  6. First, lay chicken bone-side down on the hot side of the grill. Replace the cover and let sear 2-3 minutes.
  7. Move chicken to cool side of the grill and cover. Cook 20 minutes.
  8. Turn chicken, baste heavily with marinade, Cover and cook on the cool side another 20 minutes.
  9. Turn chicken, baste heavily with marinade, Cover and cook on the hot side another 20 minutes.
  10. Turn chicken, baste heavily with marinade, Cover and cook on the hot side another 20 minutes.
  11. After 80 minutes, your chickens will be cooked!
  12. Serve with lime wedges, salsa, rice and charro beans

Pin It on Pinterest

Scroll To Top