Pollo al Carbon
- Yield: 4-6 1x
Scale
Ingredients
- 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
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/