In a blender or mortar and pestle, blend the garlic, vinegar, soy sauce, black pepper, cumin, paprika, oregano, onion, and salt until you get a smooth paste. Cut the chicken in half along the breastbone so it can lay flat. Ensure the chicken is thoroughly washed and patted dry.
Pollo en Brasas (Charcoal-Grilled Chicken)
- Total time - 120 minutes
- Prep time - 20 minutes
- Cook time - 100 minutes
- Servings: 4
- Country: Venezuela
Prepare this Venezuelan classic and bring a piece of sunshine to your kitchen. The secret to perfect Pollo en Brasas lies in the long marination and slow grilling, which allows the spices to fully absorb into the meat. The result? Crispy skin and incredibly tender, juicy meat.
Ingredients
Ingredients for the Marinade
- 1 pc whole chicken
- 6 cloves garlic, minced
- 0.5 cup red wine vinegar
- 0.25 cup soy sauce (or tamari for a gluten-free version)
- 1 teaspoon black pepper, ground
- 0.5 teaspoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 pc onion, quartered
- to taste salt
- 0.25 cup vegetable oil
Instructions
Step 1: Preparing the Marinade and Chicken
Step 2: Marinating
Rub the marinade all over the chicken, inside and out, making sure to work it under the skin. Place the chicken in a container, cover it, and let it marinate in the refrigerator for at least 4 hours, or ideally overnight, for the flavors to fully develop.
Step 3: Grilling
Prepare a charcoal grill for indirect grilling. Place the chicken skin-side up on the side of the grill without charcoal. Cook for about 90-100 minutes, or until fully cooked. Every 20 minutes, baste the chicken with the remaining marinade and rotate it to ensure it cooks evenly.
Step 4: Serving
Once the chicken is done, let it rest for 10 minutes. Then cut it into portions and serve. Pollo en Brasas is traditionally served with yuca frita (fried yucca), guacamole or guasacaca (an avocado sauce), and hallacas (if in season), or with white rice and a salad.