Pollo Asado al Carbon

2h
Prep Time
60m
Cook Time
3h
Ready In


"Note that this recipe calls for indirect grilling in order to keep the chicken juicy. You'll want to let your charcoal burn down until it's covered with white ash (medium hot) and then push it to the sides in equal amounts. The center of the grill, where the coals have been removed, is where you will roast the chicken. If you use a gas grill, you'll need one with 3 rows of burners so you can put the chicken in the middle and only fire up the outside ones to medium rptides.blogspot can marinade and put in rotisserie also"

Original is 6 servings
  • FOR MARINADE

Nutritional

  • Serving Size: 1 (327.5 g)
  • Calories 299.8
  • Total Fat - 6.5 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 725.8 mg
  • Sodium - 601 mg
  • Total Carbohydrate - 3 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.2 g
  • Protein - 53.8 g
  • Calcium - 49.5 mg
  • Iron - 7.9 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a small bowl, mix all ingredients together. Set aside, and start the charcoal. Follow instructions given above for preparing the grill.

Step 2

Flip the chicken onto its breast. Using kitchen shears or sharp knife, cut through the back as close to the backbone as possible (you want to keep as much skin intact as possible) The two halves will still be connected in the front of the chicken.

Step 3

Flip chicken back over, breast up, and give it a mighty wallop on the breastbone to break it free so the two halves will lie flat.

Step 4

Tuck wing tips securely behind the back.

Step 5

Tie drumsticks together close to the body, or at least make sure they are turned inward.

Step 6

Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated.

Step 7

Place the chicken in the center of the grill, where the coals have been removed per instructions above, and roast without turning for about 45 minutes, or until juices run clear when thickest part of thigh is pierced with a fork. You will want to add more charcoal every 20- 30 minutes to keep the temperature in the grill at about 325 degrees, and baste the chicken with marinade every ten minutes.

Step 8

Just before the chicken is done, flip it over onto its breast for additional browning if desired.

Step 9

Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes.

Step 10

This allows the chicken to absorb the juices so they won't all run out when you cut the chicken up.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Use fresh garlic cloves for the best flavor.
  • For more heat, increase the amount of ancho chile powder.

  • Ground chipotle chile powder instead of ground ancho chile powder: Chipotle chile powder has a smokier, spicier flavor than ancho chile powder, so this substitution would add a nice depth of flavor.
  • Apple cider vinegar instead of lime juice: Apple cider vinegar has a milder flavor than lime juice, so it won't overwhelm the other flavors in the marinade.

Rotisserie Chicken Preheat oven to 425 degrees F. Place chicken in a roasting pan and season with the marinade. Place the chicken in the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F. Baste the chicken with the marinade every 20 minutes.



Spanish-Style Potatoes: These potatoes are cooked in a flavorful combination of garlic, onion, and paprika. They are the perfect accompaniment to Pollo Asado al Carbon, offering a delicious and comforting side dish that will complement the juicy and flavorful chicken.


Grilled Corn with Lime Butter: Grilled corn with lime butter is a perfect side dish to complement Pollo Asado al Carbon. The sweetness of the corn is balanced by the tartness of the lime butter, creating a delicious combination that complements the flavors of the chicken. The corn also adds a nice crunch to the meal, making it a great accompaniment to the juicy chicken.




FAQ

Q: How long should I let the chicken marinate?

A: You should let the chicken marinate for at least one hour, but ideally overnight for the best flavor.



Q: What type of marinade should I use?

A: You can use any type of marinade you like, such as a citrus marinade, a teriyaki marinade, or a balsamic marinade. Experiment to find the flavor you like best.

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Fun facts:

The ancho chile powder used in this recipe was once referred to as the "king of Mexican chiles" by the famous chef, Rick Bayless.

This recipe is a take on the traditional Mexican dish, Pollo Asado al Carbon, which was popularized by the Aztec people centuries ago.