Roadside Roasted Charcoal BBQ Chicken, Angelo's Pica Pollo al Carbon, Dominican Republic Recipe

Prepare the marinade by combining olive oil, garlic, paprika, cumin, oregano, salt, black pepper, lime juice, honey, soy sauce, mustard, onion powder, and cayenne pepper in a bowl.

Mix well until all ingredients are fully incorporated.

Place the whole chicken in a large resealable bag or dish and pour the marinade over it.

Seal the bag or cover the dish, then refrigerate for at least 2 hours, preferably overnight.

Prepare the charcoal grill by lighting the charcoal and allowing it to burn until covered with white ash.

Oil the grill grates to prevent sticking.

Remove the chicken from the marinade and let excess marinade drip off.

Place the chicken on the grill, breast side down, and cover the grill.

Cook for 30-40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F.

During the last 10 minutes of cooking, brush the chicken with any remaining marinade for extra flavor.

Remove the chicken from the grill and let it rest for 10 minutes before carving.

Garnish with fresh cilantro before serving.

Equipment Needed

Dietary

Allergens