El Pollo al Carbon (Mexican Grilled Chicken)
Serves about 4
2 small whole chickens, cut in half down the middle
1 small onion, finely chopped
6 large cloves garlic, minced
2 tomatillos, husks removed, chopped
3 tablespoons vegetable oil
1/2 cup orange juice
6 tablespoons lemon juice
1 teaspoon ground red chile
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
4 green onions, washed, trimmed
4 whole fresh jalapenos
Salsa (your choice)
4 tortillas (corn or small flour), warmed
Saute onion, garlic and tomatillos in oil until soft. Add orange and lemon
juices, red chile, cinnamon, cloves, and salt.
Simmer for about 20 minutes while stirring. Set aside. Allow to cool.
Place chickens in a large container or large resealable bags. Set aside a
small container of the sauce, covered, in the refrigerator, for basting.
Cover chicken with remaining sauce. Refrigerate for 6 to 8 hours.
Preheat grill. Remove chicken halves from marinade and place on medium-hot
Grill for about 30 minutes, turning occasionally, basting with reserved
sauce every 10 minutes. Do not baste in the last 10 minutes of grilling.
In the last 15 minutes, place whole green onions and jalapenos on grill and
cook until evenly cooked. Remove chicken when done - it’s OK if skin is
Chop into pieces and place on platter with onions and jalapenos.
Serve with salsa and tortillas. Traditionally, this dish is eaten by
wrapping shredded chicken and extras in a tortilla.