tigerdog
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Pollo Asado al Carbon
This is a great recipe for grill-roasted chicken, the kind you find at roadside stands and little restaurants all over Mexico.
POLLO ASADO AL CARBON
Marinade:
1-1/2 Tbsps. ground ancho chile powder
1 tsp. dried oregano (orégano)
1 tsp. ground cumin (comino)
1/4 tsp. ground cloves (clavos)
1/4 tsp. ground cinnamon (canela)
4 garlic cloves, peeled & minced or put through a garlic press (use more or less, to taste)
3 Tbsps. apple cider vinegar
1/4 cup orange juice
1/4 cup lime juice
1 tsp. salt
In a small bowl, mix all ingredients together. Set aside, and start the charcoal.
1 large roasting or frying chicken, about 3 pounds (1.36 kilos). Remove neck, feet and giblets (if present) from the cavity, rinse
chicken well in cold water and pat dry.
This is the fun part. You can cut the chicken in half and roast the halves, but it looks fancier and stays juicier if you follow these steps.
1. Flip the chicken onto its breast.
2. 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.
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.
4. Tuck wing tips securely behind the back. Tie drumsticks together close to the body, or at least make sure they are turned inward.
5. Smear the chicken all over, on both sides, with marinade and let rest until the grill is heated. Once the charcoal is covered with a layer of
white ash (so it's medium heat), push it away from the center of the grill so it lines both sides evenly.
6. 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. Just before the chicken is done, flip it
over onto its breast for additional browning if desired.
7. Remove to a platter, cover loosely with foil, and let rest for 10 to 15 minutes. This allows the chicken to absorb the juices so they won't all
run out when you cut the chicken up. Show the chicken off to your family/guests in all its glory before cutting it into pieces to serve.
Serve with fresh tortillas, the salsa(s) of your choice, beans and/or rice and roasted corn on the cob seasoned with chile and lime and slathered with
butter (and/or mayonnaise, if you want to be authentic).
Buen provecho!
There are some more details, a picture of the finished product and some other recipes on my new blog (she said, shamelesly pimping http://rptides.blogspot.com) if you are interested. 
[Edited on 3-5-2009 by tigerdog]
\"You know Hobbes, sometimes even my lucky rocket-ship underpants don\'t help.\" - Calvin, from Calvin and Hobbes
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http://rptides.blogspot.com/ |
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Pops
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Can you use this recipe for Pollo Robado as well?
If you make something idiot proof, someone will always make a better idiot.
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tigerdog
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Sure, but there's an extra step: Take one large chicken, hide it under your shirt and stroll casually toward the exit...
\"You know Hobbes, sometimes even my lucky rocket-ship underpants don\'t help.\" - Calvin, from Calvin and Hobbes
Visit me at Rocky Point Tides
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Packoderm
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I think the secret to getting the same taste as the pollo asada shops is to soak the chicken in brine (about a cup of salt added to a couple gallons
of water) prior to putting it on in the BBQ. It really works - though it might end up being high in sodium.
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bajabound2005
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I think that this is the recipe I've been searching for...and brining poultry is a "cant' go wrong" method! Rinse it before cooking and lose some of
that sodium.
[Edited on 3-6-2009 by bajabound2005]
Friends don't let friends drink white zinfandel.
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tigerdog
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If you leave out the ancho powder and cumin, then dump the rest of the marinade ingredients into a couple gallons of water (instead of the cup of
salt) and let the chicken soak for a few hours what you'll end up with is a kind of Sinaloa-style chicken. Delicious! (don't rinse the chicken off
before grilling, though!) Increase the orange/lime juice to half a cup of each for a richer flavor.
[Edited on 3-6-2009 by tigerdog]
\"You know Hobbes, sometimes even my lucky rocket-ship underpants don\'t help.\" - Calvin, from Calvin and Hobbes
Visit me at Rocky Point Tides
http://rptides.blogspot.com/ |
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nancyinpdx
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yummy! You're making me slobber!
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BajaDove
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If you remove the skin and fat it won't be as juicy but better for the heart.
If its not where it is, its where it isn\'t.
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Oso
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I do something similar for oven roasted chicken. After cutting through the back and smacking it flat, I slip my fingers under the skin at the breast
and separate the skin from the meat along the breast and legs everywhere except the edges. Then I push stuffing under the skin (I like a spinach and
cheese stuffing but any will do). Then I pat and push to mold it back into the shape of a big fat chicken. I usually only use butter, pepper and
garlic powder on the outside of the skin but I might try those spices next time.
All my childhood I wanted to be older. Now I\'m older and this chitn sucks.
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Bob H
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This recipe looks YUMMY! Can't wait to try it.
But, today, it's bratwurst on the grill, smoked with cherry wood and branches from a grape vine! On the side I will make a sofrito sauce to go with
it.... unreal.
http://en.wikipedia.org/wiki/Sofrito
Bob H
[Edited on 3-7-2009 by Bob H]
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