Even if you’re not into Mexican food, this is a savoury, delicious, mexican grilled chicken recipe with a unique flavor that will make your taste buds go crazy and mouth water…
- 1½ Tbsp Chilli powder
- 1 Tbsp Mexican Oregano
- 1 tsp ground Cumin
- ¼ tsp ground Cinnamon
- 5-6 minced Garlic Cloves
- 3 Tbsp apple cider vinegar
- ¼ Cup Orange juice
- ¼ Cup Lime juice
- 1 tsp Kosher salt
- ½ fresh orange, in slices
- 1 fresh lime, in slices
Mexican Grilled Chicken Recipe (Pollo Asado Al Carbon)
Before marinating the chicken, let’s do all the prep work needed. We’re going to “butterfly” (a.k.a. spatchcock) the bird, which will allow it to sit on the grill better and cook more evenly. To do this, use shears to remove the spine- cut alongside it on both sides to remove the bone and any fat/skin attached.
At this point, some people hit the chicken very hard with a frying pan to open it up, but this will result in small bone pieces throughout the meat. Instead, use a small knife to separate the keel bone and use your fingers to remove it. The bird should now lay nice and flat.
Remove any excess fat and give the bird a quick rinse with cold water before moving on.
Use a bowl to mix all the marinade ingredients. Then place the bird in a Ziploc bag and pour the liquid in. Then squeeze the fresh fruit slices and put them in the bag as well. Place the sealed bag in the fridge and marinate for at least 2 hours before grilling.
Set up your pit for indirect cooking. When it is ready, remove the chicken from the marinade and place it on the grill.
Cook to an internal temperature of 170°F in the thigh. Let the chicken rest a few minutes before serving.