Charcoal Chicken Adobo (Juicy and Full of Flavor)
Restaurant Style
Ingredients
Juicy, golden, and bursting with flavour
Ingredients
1 whole chicken open in butterfly or 8 pieces chicken
4 guajillo chilies, seedless and hydrated
2 broad chillies, seedless and hydrated
4 cloves of garlic
1⁄4 of an onion
½ taza de jugo de naranja natural
2 tablespoons of apple vinegar
2 tablespoons of vegetable oil
1 teaspoon of dried oregano
1 teaspoon of ground cumin
1 teaspoon of paprika
1⁄2 teaspoon ground black pepper. black
2 teaspoons of salt
1 teaspoon of chicken powder, optional
Preparation
Prepare the adobo:
Place in the blender the hydrated guajillo and ancho chilies, garlic, onion, orange juice, vinegar and oil.
Add oregano, cumin, paprika, pepper, salt and chicken consommé. Blend until you get a smooth, thick sauce and no lumps.
Adoba the chicken:
Place the chicken in a large bowl and mix it completely with the adobo. Carefully lift the skin and also put a little sauce underneath to make the meat more juicy and flavorful.
Cover the container and let it marinate in the fridge for a minimum of 4 hours. For a more intense flavor, let it sit overnight.
Coal Cooker:
Place the chicken on the grill over medium heat, preventing it from going directly over very strong flames.
Cooks for approximately 40 to 60 minutes depending on size of pieces. Flip it every once in a while so it cooks evenly.
The chicken will be ready when the meat is fully cooked, the juices come out clear and the skin looks golden, slightly crispy and caramelized.
Special tip
Reserve a small portion of the adobo before mixing it with raw chicken. Combine it with melted butter or a little oil and use it to varnish the chicken while cooking. This will help keep it juicy and give it a spectacular golden color.
