How to Make Pollo al Carbon | How To Grill Like a Mexican

By Hilah Cooking · 240 min

Ingredients

Instructions

1. If using whole chickens, remove the backbone and flatten them.
2. In a blender, combine the marinade ingredients and blend until the achiote paste is fully liquefied.
3. Set aside ½ cup of the marinade. Pour the rest over the chicken, cover, and marinate for 2 to 4 hours.
4. Set up a grill with a hot side and a cool side by piling all the coals on one half. Lightly oil the grate.
5. Lay the chicken bone-side down on the hot side, cover, and sear for 2 to 3 minutes.
6. Move the chicken to the cool side, cover, and cook for 20 minutes.
7. Turn the chicken, brush heavily with marinade, cover, and cook on the cool side for another 20 minutes.
8. Turn the chicken, brush heavily with marinade, cover, and cook on the hot side for 20 minutes.
9. Turn the chicken again, brush heavily with marinade, cover, and cook on the hot side for a final 20 minutes. The chicken is done after 80 minutes in total. Serve with lime wedges, salsa, rice and charro beans.

Summarized from Hilah Cooking's video. Watch it for the details.

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