Grilled Pollo a la Brasa Recipe

Chicken: The main protein, a whole chicken about 3-4 pounds, is used for this recipe.

Soy sauce: Adds a salty, umami flavor to the marinade.

Lime juice: Provides a tangy and fresh citrus flavor.

Olive oil: Helps to coat the chicken and adds richness to the marinade.

Garlic: Minced garlic cloves add a robust and aromatic flavor.

Cumin: Ground cumin adds a warm, earthy flavor to the marinade.

Paprika: Adds a mild, sweet pepper flavor and a vibrant color.

Oregano: Dried oregano contributes a slightly bitter, herbal note.

Black pepper: Ground black pepper adds a bit of heat and depth.

Salt: Enhances all the other flavors in the marinade.

For an even more flavorful chicken, consider spatchcocking it before marinating. This technique involves removing the backbone and flattening the bird, which allows for more even cooking and better absorption of the marinade. To spatchcock, place the chicken breast-side down and use kitchen shears to cut along both sides of the backbone. Remove the backbone and press down on the breastbone to flatten the chicken. This will also reduce the grilling time, ensuring a juicy and well-cooked pollo a la brasa.

• whole chicken - Substitute with bone-in chicken thighs: Bone-in chicken thighs provide a similar flavor and texture, and they cook more evenly on the grill.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it is slightly less tart.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use about half the amount.

• ground cumin - Substitute with ground coriander: Ground coriander has a similar earthy flavor, though it is slightly sweeter and less pungent.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the grilled flavor.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar herbaceous quality and can be used in equal amounts.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor, though it is slightly milder and less pungent.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but is less dense, so you may need to use a bit more to achieve the same level of seasoning.

• Allow the grilled chicken to cool to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container or wrap it tightly in aluminum foil or plastic wrap. Store it in the refrigerator for up to 3-4 days.

• If you plan to keep the pollo a la brasa for a longer period, freezing is the best option. First, wrap the chicken tightly in plastic wrap to prevent freezer burn. Then, place it in a resealable freezer bag or an airtight container.

• Label the container or bag with the date to keep track of its freshness. Frozen grilled chicken can be stored for up to 3 months.

• To reheat refrigerated chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes, or until the chicken is warmed through.

• For reheating frozen pollo a la brasa, allow it to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.

• If you're in a hurry, you can use a microwave to reheat the chicken. Place the chicken on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power in 1-2 minute intervals until warmed through. Be cautious not to overheat, as this can dry out the meat.

• For added flavor, consider brushing the chicken with a bit of olive oil or a fresh squeeze of lime juice before reheating. This can help revive the flavors and keep the meat moist.

• Serve the reheated pollo a la brasa with your favorite sides, such as grilled vegetables, rice, or a fresh salad, to create a delicious and satisfying meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken pieces in the skillet and cover with a lid. Cook for about 10-15 minutes, turning occasionally, until the chicken is heated through. This method helps to crisp up the skin while keeping the meat tender.

• Microwave Method: Place the chicken on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on medium power for 2-3 minutes, checking and turning the chicken halfway through. Continue heating in 1-minute increments until the chicken is thoroughly warmed.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken in aluminum foil to prevent it from drying out. Place the foil-wrapped chicken on the grill and heat for about 10-15 minutes, turning occasionally, until the chicken is hot and the internal temperature reaches 165°F (74°C).

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken pieces in the air fryer basket, making sure they are not overcrowded. Heat for about 5-7 minutes, shaking the basket halfway through, until the chicken is crispy and heated through.

• Mixing bowl: Use this to combine the soy sauce, lime juice, olive oil, garlic, cumin, paprika, oregano, black pepper, and salt for the marinade.

• Resealable bag: Ideal for marinating the chicken, ensuring it is well coated and can be easily stored in the refrigerator.

• Shallow dish: An alternative to the resealable bag for marinating the chicken.

• Grill: Preheat to medium-high heat for cooking the chicken to perfection.

• Meat thermometer: Essential for checking that the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked.

• Tongs: Useful for turning the chicken on the grill to ensure even cooking.

• Cutting board: Use this to carve the chicken after it has rested.

• Knife: Necessary for carving the chicken into serving pieces.

• Measuring cups: Needed to measure out the soy sauce and lime juice accurately.

• Measuring spoons: Use these to measure the olive oil, cumin, paprika, oregano, black pepper, and salt precisely.

• Garlic press: Handy for mincing the garlic cloves efficiently.

Prepare the marinade in advance: Mix the soy sauce, lime juice, and spices the night before to save time on the day of cooking.

Use a meat thermometer: This ensures the chicken is cooked to the right temperature without repeatedly checking, saving time.

Preheat the grill properly: Ensuring the grill is at the right temperature before placing the chicken helps it cook evenly and faster.

Marinate in a resealable bag: This allows for easy cleanup and ensures the chicken is evenly coated with the marinade.