Santa Maria Grilled Chicken - Pollo Asado a la Parrilla

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Chicken thighs are cheaper and still flavorful.

Trim the chicken quarters to ensure skin covers the whole thigh area.

Season the back side of the chicken quarters with adobo seasoning.

Flip the chicken quarters over and lift the skin to expose the meat, then season the meat and the skin.

Let the seasoned chicken quarters sit on a grate for about 20 minutes.

Juice half an orange and 2 limes into a Ziploc bag.

Place the chicken quarters in the Ziploc bag with the juice, trying to get most of the air out before sealing it.

Seal the bag and ensure the chicken is touching the bottom of the bag.

Marinate the chicken in the fridge for 4 hours, flipping the bag every 30 minutes.

Prepare the grill with mesquite lump charcoal, spreading it evenly and adding a couple of chunks to get it lit.

Place the chicken on the grill, adjusting the height to prevent burning the skin.

Check the chicken after about 10 minutes, rotating it as needed to ensure even cooking.

Monitor the skin to avoid burning and achieve a nice color.

After about 15 minutes on the skin side, flip the chicken and start checking the internal temperature.

Cook the chicken until it reaches an internal temperature of 180 to 185 degrees for fully cooked meat without pink spots.

Remove the chicken from the grill once cooked and let it rest before serving.

Cooking Techniques

Equipment Needed

Spice Level: