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–+ servings

Pollo Asado al Carbon

Carne Diem Culinary
Pollo Asado al Carbon, or Mexican charcoal chicken is one of our favorite grilled chicken recipes. Juicy chicken is marinated in citrus and chipotle before being grilled to perfection on your BBQ grill or over a live fire.
5 from 10 votes
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Marinating time 8 hours
Total Time 9 hours 20 minutes
Course Main Course
Cuisine Mexican, Puerto Rican
Servings 4
Calories 251 kcal

Ingredients
  

  • 4 Chicken Halves

Marinade and Basting Sauce

  • 1 Can Chipotle Peppers in Adobo
  • 3 Cups Sour Orange Juice or 2.5 cups Orange Juice and 0.5 Cups Lime Juice
  • 1.5 Ounces Achiote Paste
  • 2 teaspoons Oregano
  • 1 teaspoon Adobo Seasoning
  • 1 teaspoon Salt

Instructions
 

  • Blend all of the marinade ingredients until smooth.
  • Reserve 1 cup of the marinade for basting the chicken and place in the refrigerator.
  • Marinate the chicken halves with the remaining marinade and place in the refrigerator for 4-8 hours.
  • Heat your grill to medium high heat, about 400 degrees. Set up for direct and indirect heat.
  • Cook the chicken over indirect heat. Flip and baste the chicken about every 15 minutes. After about 45 minutes, more the chicken to the direct heat.
  • Continue to flip and baste the chicken every 5-7 minutes until cooked. Chicken is done when the internal temperature reaches 165 degrees in the breast and 180 degrees in the thigh. Depending on the size of the chicken cook time is typically 60-75 total minutes.

Nutrition

Calories: 251kcalCarbohydrates: 29gProtein: 26gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 1342mgPotassium: 812mgFiber: 6gSugar: 19gVitamin A: 2898IUVitamin C: 94mgCalcium: 43mgIron: 2mg
Keyword achiote, bbq chicken, chicken, chipotle, Oregano, Sour Orange
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