Authentic Puerto Rican Pollo Asado al Carbon! Moist, juicy, and perfectly smoky, you’ll feel like you just grabbed a freshly roasted chicken from a kiosk in Puerto Rico. The smoky flavor is absolutely irresistible.
Puerto Rican Pollo Asado al Carbón is seriously like no other grilled chicken you've ever had. All over the island, food trucks and roadside kiosks are grilling marinated chickens over hot coals, and that smell? Garlic, oregano, smoky charcoal, it hits you before you even see the grill, and suddenly you're stopping in your tracks. The chickens slowly roast until the skin is perfectly golden and crisp, and the meat inside? Juicy, smoky, packed with flavor and absolutely delicious! The taste is totally addictive, and trust me, once you stop at one of these kiosks, you're leaving with a chicken in hand. And it's not just the chicken, right next to it, pinchos de carne and pinchos de pollo are sizzling over the same smoky coals, making the whole scene impossible to resist.
Jump to:
- Pollo al Carbon Seasoning
- What is the Best Charcoal to Cook Pollo al Carbon?
- Do You Have to Butterfly Chicken to Grill it?
- Ingredients
- How to Make Pollo Asado al Carbon
- What Should I Serve with Pollo Asado al Carbon?
- Storing and Reheating
- Cathy’s Expert Tips
- Recipe FAQ’s
- Other Chicken Dishes You Will Love
- 📖 Recipe
Pollo al Carbon Seasoning
The bold flavor of pollo al carbon starts with a simple but powerful blend of classic Puerto Rican staples. Condiments like garlic, oregano, sazon, adobo and sazón with annatto give the chicken its signature color and deep flavor. Together, these seasonings create a marinade that soaks into the chicken, making every bite garlicky, smoky, and insanely delicious once it hits the charcoal grill.
What is the Best Charcoal to Cook Pollo al Carbon?
Authentic Pollo Asado al Carbon is traditionally cooked over lump charcoal. If you’re looking for that true, unmistakable flavor, lump charcoal is really the only way to go. It burns hotter and produces a clean, natural smoke that gives the chicken its signature smoky taste. Barbecue briquettes simply don't infuse the same depth of smoky flavor that lump charcoal brings to the grill.
Do You Have to Butterfly Chicken to Grill it?
Although you can certainly grill a whole chicken over charcoal, it tends to take longer and can be a little trickier to cook evenly. Flattening the chicken helps it cook faster and allows the heat to reach all parts of the bird more evenly. The one exception is if you're using a rotisserie grill, that's how it's traditionally made and works perfectly on a spit, since the constant spinning helps it cook evenly on all sides.
Ingredients
- whole chicken
- sofrito
- oregano
- garlic paste
- adobo
- sazon with annatto
- chicken powder
- oil
See my recipe card below for a complete list of the ingredients with measurements and instructions.
How to Make Pollo Asado al Carbon
Prepare the Chicken
If you’re not using a rotisserie grill, it’s best to spatchcocked or butterfly your chicken. For that, we have two methods.
Method 1: Remove the backbone.
- Place the chicken breast-side down - Lay the chicken on a clean cutting board with the backbone facing up.
- Remove the backbone - Using sharp kitchen shears or a knife, cut along both sides of the backbone from tail to neck and remove it. You can save it for stock if you like.
- Flatten the chicken - Turn the chicken breast-side up and press firmly on the breastbone to flatten it. You should hear a slight crack as it flattens.
- Season - Your chicken is now ready to marinate.
Method 2: Cut through the breastbone.
- Place the chicken breast-side up - Lay the chicken on a cutting board with the breast facing you.
- Cut through the breastbone - Using a sharp knife, carefully cut along one side of the breastbone, then the other, to remove it. You may need to press firmly to get through the bone.
- Flatten the chicken - Once the breastbone is removed, press down on the chicken to flatten it. The wings and legs should splay outward, creating an even surface for grilling.
- Season - The chicken is now ready for seasoning or marinating.
Step 1: Prepare the Marinade
- Combine all your seasonings in a bowl and mix well. Set aside until ready to use.
- Rinse the chicken, both inside and out, and pat it dry. Place it on a cutting board.
- Generously season the inside and outside of the chicken with the marinade. You can grill the chicken immediately, or cover and refrigerate for a few hours or overnight.
Step 2: Grilling the Chicken
- Prepare the grill - Grease the grill grate with vegetable oil. Add enough charcoal and light it. Allow the coals to ash over and smoke for about 15 minutes.
- Start cooking - Place the chicken on the grill, skin side up, and cook for 30 minutes.
- Flip and continue - Turn the chicken over and cook for another 30 minutes.
- Repeat flips - Flip again and cook for 15 minutes, then flip one last time and cook for an additional 15 minutes.
- Check for doneness - Insert a meat thermometer into the joint area; the chicken is done when it reaches 165°F (74°C).
- Rest the chicken - Remove from the grill and let it rest on a cutting board for 10-15 minutes before cutting.
What Should I Serve with Pollo Asado al Carbon?
.You can really serve Pollo Asado al Carbón with whatever you like, but in Puerto Rico, there are a few traditional dishes that always make an appearance. Some of the most popular pairings include:
- arroz con gandules (rice with pigeon peas)
- arroz con gandules apastelado
- arroz amarillo (yellow rice) with a side of habichuelas guisadas (stewed beans)
- ensalada de papa (potato salad) and ensalada de coditos con jamon
- Tossed salad, slices of avocado, yuca frita (fried cassava), garlic tostones, and fried plantains.
These sides complement the smoky, juicy flavors of the chicken perfectly and make a meal that's authentically Puerto Rican.
Storing and Reheating
Storing Leftovers:
Keep any leftover Pollo Asado al Carbón in an airtight container or on a platter covered tightly with aluminum foil. Store in the refrigerator for up to 3-4 days to maintain flavor and moisture.
Reheating:
Microwave:
Place the amount of chicken you want on a plate and microwave for 2-4 minutes, depending on the number of pieces and your microwave's strength. Heat until warmed through.
Oven (Recommended for Crispy Skin):
Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover loosely with foil. Heat for 10-15 minutes until warmed through. Remove the foil for the last few minutes to help the skin crisp back up.
Stovetop (Optional):
Reheat pieces in a skillet over medium heat with a splash of oil. Cover with a lid for a few minutes to warm through, then remove the lid at the end to crisp the skin.
Cathy’s Expert Tips
- Marinate for maximum flavor - Let your chicken sit in the marinade for at least 2 hours, or overnight in the fridge, to really let the flavors penetrate.
- Use lump charcoal for authenticity - It burns hotter and gives that signature Puerto Rican smoky flavor you can't get with briquettes.
- Spatchcock chicken for even cooking - Flattening the chicken helps it cook faster and ensures the meat stays juicy all the way through.
- Rest before cutting - Letting the chicken rest for 10-15 minutes after grilling allows the juices to redistribute, keeping it moist.
- Keep skin crispy - Brush the chicken with a little oil before grilling and avoid flipping too often; this helps develop a golden, crispy skin.
Recipe FAQ’s
Yes! You can grill a whole chicken, but it will take longer and may cook unevenly. A rotisserie is the exception - that's how it's traditionally done and the spinning ensures even cooking.
You can, but lump charcoal is preferred for authentic flavor. Briquettes don't give the same deep, natural smokiness that makes Pollo Asado al Carbón so special.
Use a meat thermometer in the joint area. The chicken is fully cooked when it reaches 165°F (74°C).
Absolutely! Marinate the chicken up to 24 hours in advance. Just keep it covered in the fridge until ready to grill.
Other Chicken Dishes You Will Love
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📖 Recipe
Pollo Asado al Carbon (Roasted Charcoal Chicken)
Equipment
- charcoal grill
- lump charcoal
Ingredients
- 1 5-7 pound whole chicken rinsed and butterflied
Marinade
- ¼ cup sofrito
- 1 tablespoon dry oregano
- 2 tablespoons garlic paste
- 1½ tablespoons adobo
- 2 tablespoons Sazon with Annatto
- 1½ tablespoons chicken powder
- 3 tablespoons vegetable oil
Instructions
Prepping the Chicken-Method 1 Removing the Back Bone
- Place the chicken breast-side down - Lay the chicken on a clean cutting board with the backbone facing up.
- Remove the backbone - Using sharp kitchen shears or a knife, cut along both sides of the backbone from tail to neck and remove it. You can save it for stock if you like.
- Flatten the chicken - Turn the chicken breast-side up and press firmly on the breastbone to flatten it. You should hear a slight crack as it flattens.
- Season - Your chicken is now ready to marinate.
Prepping the Chicken-Method 2 Cutting through the Breastbone
- Place the chicken breast-side up - Lay the chicken on a cutting board with the breast facing you.
- Cut through the breastbone - Using a sharp knife, carefully cut along one side of the breastbone, then the other, to remove it. You may need to press firmly to get through the bone.
- Flatten the chicken - Once the breastbone is removed, press down on the chicken to flatten it. The wings and legs should splay outward, creating an even surface for grilling.
- Season - Your chicken is now ready to marinate.
Prepare the Marinade
- Combine all your seasonings in a bowl and mix well. Set aside until ready to use.
- Rinse the chicken, both inside and out, and pat it dry. Place it on a cutting board.
- Generously season the inside and outside of the chicken with the marinade. You can grill the chicken immediately, or cover and refrigerate for a few hours or overnight.
Grilling the Chicken
- Prepare the grill - Grease the grill grate with vegetable oil. Add enough charcoal and light it. Allow the coals to ash over and smoke for about 15 minutes.
- Start cooking - Place the chicken on the grill, skin side up, and cook for 30 minutes.
- Flip and continue - Turn the chicken over and cook for another 30 minutes.
- Repeat flips - Flip again and cook for 15 minutes, then flip one last time and cook for an additional 15 minutes.
- Check for doneness - Insert a meat thermometer into the joint area; the chicken is done when it reaches 165°F (74°C).
- Rest the chicken - Remove from the grill and let it rest on a cutting board for 10-15 minutes before cutting.
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