Pollo Asado al Carbon (Roasted Charcoal Chicken)

4.50 from 2 votes

The most authentic delicious Puerto Rican Pollo Asado al Carbon (Roasted Charcoal Chicken)! Moist, juicy and fabulously smoky!

Prep Time20

Cook Time1 30

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 379kcal

Rinse the inside cavity of the chicken as well as the outside.
Place chicken on a cutting board.
Using a sharp knife, cut straight down through the breast bone and spread the chicken open.

Add the garlic cloves, oregano, crushed red pepper and oil to a food chopper or blender and blend until a paste forms. (Do not add the adobo to the blender)
Season the chicken both inside and outside with the marinade.
After seasoning chicken with the marinade, sprinkle adobo all over chicken.

After seasoning the chicken with either of the marinades, you can place it on the grill immediately or cover, refrigerate and allow to marinate for a few hours or overnight.

Prepare your charcoal grill by first greasing the grate with vegetable oil.
Next, add enough charcoal to the grill and light.
Allow the charcoal to smoke and ash for about 15 minutes.
Add the chicken and cook for 30 minutes on one side.
Flip chicken over and cook for another 30 minutes.
Flip over again, cook for 15 minutes.
Flip over one last time and cook for another 15 minutes.
Using a meat thermometer, insert it into the joint area. If the thermometer reads 165 degrees, the pollo asado is done.
Remove it from the grill and allow it to rest on a cutting board for 10-15 minutes before cutting.
Serve immediately.