This authentic Pollo Asado al Carbon is meant to be cooked as it is traditionally done. Must I Use Lump Charcoal to Make Pollo Asado al Carbon? If not, simply return the chicken to the grill and cook in intervals of 10-15 minutes until fully cooked. The chicken should be moist and juices should run clear. To do this, remove the chicken from the grill and allow it to rest a few minutes before cutting.Īfter the chicken has rested for about 10 minutes, cut the chicken at one of the joints. If you do not have a meat thermometer, just make sure the juices that are released from the chicken run clear. The important thing is to make sure the chicken has reached an internal temperature of 165° degrees. The weight of the chicken, outside temperature and the type of charcoal used. Several factors will affect the cooking time. Normally you’re looking at about 1½ hours to cook the pollo al carbon. This will not only allow the chicken to cook faster but more importantly to cook fully through. I highly recommend using the lid to your charcoal grill. Using bone-in breasts cooks juicier, moist pieces of breasts versus using boneless breasts. You certainly can use any cut of chicken you like.ĭrumsticks, thighs, wings, chicken breasts or a combination of!Īlthough I do recommend, that if you’re going to use chicken breasts for this recipe, it is best to buy chicken breasts with the bone in. However, the beauty of homemade recipes is you are the boss of your kitchen! Traditionally pollo al carbon is made using the whole chicken. Can I Use Other Pieces of Chicken to Make Pollo Asado al Carbon? Otherwise, it is much better to butterfly the chicken so that it cooks both faster and evenly. However, if you own a rotisserie grill, leaving the chicken whole is perfectly fine, as the spinning action of the spit, allows for even cooking.Īs a matter of fact, this is how many vendors in Puerto Rico cook pollo al carbon. Must I Butterfly the Chicken to Cook on GrillĪlthough, you can of course roast a whole chicken on the charcoal grill, it will take longer and is somewhat harder to cook evenly. Season the chicken both inside and outside with the marinade. Season the chicken both inside and outside with the marinade.Īfter seasoning chicken with the marinade, sprinkle adobo all over chicken.Īdd all the ingredients to a bowl and using a whisk mix well together. The first one is very simple but incredibly delicious and my go to marinade most of the time.Īdd the garlic cloves, oregano, crushed red pepper and oil to a food chopper or blender and blend until a paste forms. Here are two excellent marinades for Puerto Rican Pollo al Carbon. These include garlic, sazon, oregano and of course adobo.Īs you make this chicken over and over, you may decide to add other spices such as paprika.īut for 100% authentic Puerto Rican charcoal chicken, you must at the very least use garlic, oregano, sazon and adobo. We all tend to hone our recipes to our liking.īut there are a few spices and blends we all will always add to our charcoaled chicken. What Spices to Use for Pollo al Carbon?Īlthough most Puerto Rican cooks follow a range of similar spices, of course, not everyone makes Pollo al Carbon exactly the same. Street vendors cooking and selling Pollo Asado al Carbon from their food trucks and roadside kiosks is hugely popular in Puerto Rico. If you have ever traveled the roads of Puerto Rico then you surely know what I’m talking about. Whole marinated chickens roasting over an open fire pit infused with the smoky flavor that only lump charcoal can produce. The blast of charcoal roasting and cooking something delicious even before you see it! The enticing smoky scent is what invites you in. This is how Pollo Asado al Carbon is commonly sold in Puerto Rico. The delicious aroma lures you in and you find yourself stopping to purchase a few pounds from a roadside vendor. Get a hint of the aroma coming from Pollo al Carbon roasting over charcoal and I guarantee your mouth will start to water. The most authentic delicious Puerto Rican Pollo Asado al Carbon (Roasted Charcoal Chicken)! Moist, juicy and fabulously smoky! You will feel like you just ordered a freshly roasted charcoaled chicken straight from one of the beachfront kiosks in Puerto Rico!
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