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


Nutrition

Cal/Serving: 2,619
Daily Value: 131%
Servings: 4

Low-Carb
Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat187g288%
Saturated50g252%
Trans1g0%
Carbs7g2%
Fiber1g2%
Sugars1g0%
Protein215g429%
Cholesterol861mg287%
Sodium1970mg82%
Calcium158mg16%
Magnesium238mg60%
Potassium2274mg65%
Iron11mg61%
Zinc15mg101%
Phosphorus1711mg244%
Vitamin A1651IU33%
Vitamin C33mg56%
Thiamin (B1)1mg48%
Riboflavin (B2)1mg82%
Niacin (B3)78mg391%
Vitamin B64mg207%
Folic Acid (B9)74µg18%
Vitamin B124µg59%
Vitamin D2µg1%
Vitamin E7mg33%
Vitamin K19µg23%
Fatty acids, total monounsaturated82g0%
Fatty acids, total polyunsaturated40g0%
Have a question about the nutrition data? Let us know.

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Chicken on a Stick
Marty Snortum

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.

5
Ratings2

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

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. 

Recipe Details

Adapted from "Culinary Mexico" by Daniel Hoyer (Gibbs Smith, 2011)

Servings: 4

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