Pollo a las Brasas (Charcoal-Grilled Chicken on a Stick) Recipe

Chicken on a Stick
Marty Snortum

Ingredients

  • 4 half chickens, 1-1 ¼ pounds each
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 4 guajillo chiles, toasted, seeded, and finely chopped or ground
  • 12 cloves garlic
  • 1 teaspoon whole toasted cumin
  • 1 tablespoon fresh rosemary leaves, chopped or 1 tablespoon toasted Mexican oregano
  • 2 sticks cinnamon, lightly crushed (optional)
  • 2 teaspoons whole allspice, lightly cracked (optional)
  • 2/3 cup fresh lime juice
  • ¼ cup vegetable oil

A simple way to cook chicken over the coals outdoors, pollo a las brasas uses sticks or large skewers to control the distance of the chicken from the heat. This version is from Sinaloa on the Pacific Coast in northwest Mexico and uses citrus, chiles, garlic, and spices as a marinade. Originally cooked over an open fire, this dish can also be made using a grill, smoker, rotisserie, or indoor oven. The sticks are optional. 

Polla a las Brasas accompanied by a salsa fresca, white rice, some charred jalapeño or poblano chiles, and fresh lime, avocado, and homemade flour tortillas is a combination relished throughout the country. 

Click here to see 7 Simple Grilling Recipes for Father's Day.

Directions

Rinse the chickens and pat dry. Arrange in a non-reactive pan and season with the salt and pepper.

Combine the remaining ingredients and cover the chicken with the mixture. Cover the pan and refrigerate for at least 2 hours and up to 12 hours.

Remove from the refrigerator ½ hour before cooking. Skewer if desired.

Cook over a low-heat charcoal fire or indirect heat in a covered grill or smoker, turning frequently (every 7-10 minutes), until chicken is cooked through, approximately 1 ½-2 hours. 

Nutrition

Calories per serving:

2,627 calories

Dietary restrictions:

Low Carb Sugar Conscious

Daily value:

131%

Servings:

4
  • Fat 748g 1,151%
  • Carbs 35g 12%
  • Saturated 202g 1,009%
  • Fiber 4g 15%
  • Trans 5g
  • Sugars 7g
  • Monounsaturated 327g
  • Polyunsaturated 158g
  • Protein 860g 1,719%
  • Cholesterol 3,445mg 1,148%
  • Sodium 7,887mg 329%
  • Calcium 642mg 64%
  • Magnesium 972mg 243%
  • Potassium 9,353mg 267%
  • Iron 45mg 248%
  • Zinc 61mg 407%
  • Phosphorus 6,880mg 983%
  • Vitamin A 1,929µg 214%
  • Vitamin C 249mg 414%
  • Thiamin (B1) 3mg 196%
  • Riboflavin (B2) 6mg 333%
  • Niacin (B3) 314mg 1,570%
  • Vitamin B6 17mg 850%
  • Folic Acid (B9) 314µg 78%
  • Vitamin B12 14µg 237%
  • Vitamin D 9µg 2%
  • Vitamin E 27mg 134%
  • Vitamin K 86µg 107%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...