Pollo Asado al Carbon (Roasted Charcoal Chicken)

Pollo Asado al Carbon cooking over an open fire pit of lump charcoal.

4.50 from 2 votes

Pollo Asado al Carbon (Roasted Charcoal Chicken)

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.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dinner

Cuisine: Puerto Rican

Servings:

Calories: 120kcal

Author: Catherine Arena

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.

Nutrition