Meat
Pollo al carbón
A whole chicken marinated in the Mexican style, then slow-roasted until the skin is golden and crisp. Very popular at street-side rotisseries in Mexico, it's eaten hot with tortillas and fresh salsa.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Nutrition facts
506 kcal per serving
- Protein
- 46.8 g
- Carbohydrates
- 4.3 g
- of which sugars
- 2.4 g
- Fat
- 33.2 g
- of which saturated fat
- 7.5 g
- Fiber
- 1.3 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Remove the tips of the chicken, open it out like a butterfly and score the thighs. Rinse it and dry it thoroughly with kitchen paper.
- Soak the deseeded guajillo chillies in hot water for 15 minutes, then blend them with the garlic, onion, orange juice, vinegar, oregano, cumin, paprika, salt and pepper until you have a smooth paste.
- Rub the chicken with the marinade, slipping a little of the paste under the skin. Cover and leave to marinate for at least 4 hours in the fridge, ideally overnight.
- Preheat the oven to 220 °C. Place the chicken on a rack set over a roasting tin, skin side up, and brush it with oil.
- Roast for 20 minutes, then lower to 180 °C and continue cooking for 35 to 40 minutes, basting every 10 minutes, until the skin is well browned and the juices from the thighs run clear.
- Let it rest for 5 minutes, carve into pieces and serve with warm tortillas, lime wedges and hot sauce if you like.
Variations and tips
Pan-fried version. Cut the chicken into pieces and brown them in a frying pan over medium heat for 15 minutes per side, then cover and finish for 10 minutes over low heat.
With what you can find here. Guajillo chillies can be replaced with 1 tablespoon of sweet paprika plus a pinch of Espelette pepper.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.