A Tradition of Tasty Grilled Chicken: El Carbonero Pollos Asados
A mainstay of Latin American street cuisine and family get-togethers, El Carbonero is well-known for its pollos asados, or grilled chicken. The key to this meal is cooking chicken over wood or charcoal, which produces a juicy, smoky finish that is bursting with flavor and spices. The marinade and grilling method at El Carbonero are the key to bringing out the chicken’s inherent tastes while incorporating a strong, fiery touch.
This article explores the unique qualities of El Carbonero pollos asados and offers advice on how to cook it at home.
Pollos Asados’s History
Although “pollos asados” means “roasted chicken” in English, it is frequently used to refer specifically to grilled or charcoal-roasted chicken in several Latin American countries. This meal is a favorite among local eateries, street food vendors, and family get-togethers, with each setting putting its own special twist on the marinade and cooking method. By combining traditional seasonings, marinating methods, and the unique flavor of charcoal grilling, El Carbonero gives this well-loved dish a Salvadoran twist.
The El Carbonero Pollos Asados Flavor Profile
El Carbonero pollos asados is all about layers of flavor, from the crispy, smoky skin that results from grilling to the flavorful marinade. In order to balance the meat’s inherent richness and give the chicken a robust flavor, the seasoning mix frequently contains citrus, garlic, spices, and herbs. Cooking over charcoal adds depth and improves the flavors by giving the chicken a subtle smokey fragrance.
Here’s the recipe card for El Carbonero Pollos Asados in a table format for easy reference.
| Category | Ingredient | Amount |
|---|---|---|
| Chicken | Whole Chicken or Chicken Thighs/Drumsticks | 1 whole (4-5 lbs) or 4-6 thighs/drumsticks |
| Marinade | Lime Juice | Juice of 2 limes |
| Orange Juice (freshly squeezed) | Juice of 2 oranges (or 1/2 cup) | |
| Garlic (minced) | 4 cloves | |
| Ground Cumin | 1 tsp | |
| Smoked Paprika | 1 tsp | |
| Dried Oregano | 1 tsp | |
| Black Pepper | 1/2 tsp | |
| Chili Powder (optional) | 1/2 tsp | |
| Salt | To taste | |
| Olive Oil | 1 tbsp | |
| For Grilling | Charcoal or Wood Chips | As needed |
| Garnish | Fresh Cilantro (chopped) | As needed |
Cooking Instructions
- Prepare the Marinade: In a bowl, mix lime juice, orange juice, garlic, cumin, smoked paprika, oregano, black pepper, chili powder, salt, and olive oil until well combined.
- Marinate the Chicken:
- Whole Chicken: Place the chicken in a large zip-lock bag or shallow dish. Pour the marinade over it, ensuring all parts are coated. Marinate in the refrigerator for at least 2 hours, ideally overnight.
- Chicken Pieces: Follow the same steps with chicken thighs or drumsticks, marinating for at least 1 hour, ideally longer.
- Prepare the Grill: Preheat a charcoal or wood grill for indirect heat, arranging coals on one side or around the edges.
- Grill the Chicken:
- Whole Chicken: Place on the grill away from direct heat, breast side up, and cook for 1 hour to 1 hour 15 minutes, or until internal temp is 165°F (74°C). Baste occasionally with pan juices.
- Chicken Pieces: Place skin-side down and cook for 30-35 minutes, flipping halfway, until fully cooked.
- Rest, Garnish, and Serve: Let the chicken rest for 10 minutes, garnish with cilantro, and serve with your favorite sides.
Serving Suggestions
Serve with rice and beans, grilled vegetables, tortillas, salsa, or yuca frita for a complete Latin-inspired meal. Enjoy the smoky, bold flavors of El Carbonero pollos asados!
El Carbonero Pollos Asados Ingredients
A few essential components are needed to replicate the mouthwatering flavors of El Carbonero pollos asados:
For the marinade:
One entire chicken (about 4-5 pounds), or four to six drumsticks or thighs of chicken
Two lime juices
Two orange juices (or half a cup of orange juice)
4 minced garlic cloves
One teaspoon of ground cumin
One teaspoon of smoked paprika
One teaspoon of dried oregano
Half a teaspoon of black pepper
For extra spice, you can optionally add 1/2 tsp chili powder.
Salt to taste
One tablespoon of olive oil
For grilling:
- Wood chips or charcoal for grilling
Chopped fresh cilantro as a garnish
Detailed Instructions for Making El Carbonero Pollos Asados
1. Get the marinade ready.
Combine the lime juice, orange juice, smoked paprika, cumin, oregano, black pepper, chili powder, salt, olive oil, and minced garlic in a bowl. To make a marinade that is smooth and fragrant, stir thoroughly.
2. Let the Chicken Marinate
Put the chicken in a shallow dish or a large zip-lock bag, whole or in pieces. Cover the chicken with the marinade, making sure to coat each piece thoroughly. To allow the flavors to seep into the meat, keep it in the refrigerator for at least two hours. Let marinate overnight for optimum flavor.
3. Get the Grill Ready
Assemble a wood or charcoal grill for indirect heat, with the coals positioned to one side or in a circle around the grill’s perimeter. Light the wood chips or charcoal and allow them to burn until they are ashy and white-hot, which may take 15-20 minutes.
The fourth step is to grill the chicken.
- Whole Chicken: Put the entire chicken, breast side up, on the grill, away from the fire. Depending on its size, cook the chicken on the grill for approximately 1 hour to 1 hour 15 minutes until its internal temperature reaches 165°F (74°C).
Place the drumsticks or thighs skin-side down on the grill if you’re cooking them. Cook, turning halfway through, until cooked through, about 30-35 minutes.
5. Take a Break and Decorate
After the chicken is done, take it from the grill and let it a good ten minutes to rest. A soft, juicy chicken is produced by allowing the juices to redistribute throughout this resting period. Before serving, garnish with fresh cilantro.
Guides for the Ideal Asados El Carbonero Pollos
- Use Charcoal or Wood: Use a charcoal grill or add wood chips to your gas grill to achieve that real, smoky flavor.
- marinade Well: Give the chicken a few hours to marinade. The spices give depth, while the citrus juice softens the meat.
- Watch the Heat To avoid burning, grill the chicken over indirect heat gently. The skin may burn excessively quickly when exposed to direct heat.
- Basting for Moisture: To keep the chicken moist, bast it periodically using extra marinade or its own fluids.
pollo asado al horno
Oven-roasted chicken, or pollo asado al horno, is a mainstay of Latin cooking that combines juicy, succulent chicken with strong, fragrant spices. This recipe is brimming with flavor, with touches of citrus, garlic, and toasty spices.
Suggestions for Serving
A wide range of Latin-inspired sides go well with the adaptable dish El Carbonero pollos asados. Traditional accompaniments include the following:
- Arroz y Frijoles: The smokey flavors of the chicken are complemented by the robust, savory side of rice and beans.
- Grilled Vegetables: For a colorful and delicious side dish, add some bell peppers, onions, or corn to the grill.
- Tortillas: Taco-style enjoyment of chicken slices is best served with warm corn or flour tortillas.
Salsas and Dips: For a refreshing contrast, serve with creamy coleslaw, guacamole, or fresh tomato salsa.
- Yuca Frita: A common accompaniment to pollo asado, crispy fried yuca gives the dish a delightful crunch.
El Carbonero Pollos Asados: Why You’ll Love It
All the components of the ideal supper are combined in this delicious grilled chicken: tender meat, powerful spices, and smokey aroma. This recipe is simple to make but full of nuanced flavors, making it ideal for special occasions, family dinners, and cookouts. With each bite, El Carbonero pollos asados captures the rich tastes of Latin America and is sure to become a favorite at your table.
So light up the grill and enjoy the flavor of real pollos asados from El Carbonero in the comfort of your own home!
