Pollo A La Brasa Recipe
Grilled marinated chicken served with rice and salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Marinade
For Serving
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine minced garlic, cumin, paprika, oregano, black pepper, salt, lime juice, and vegetable oil. Mix until well combined.
- 2
Marinate the Chicken
Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making sure to coat it thoroughly. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.
Cooking the Chicken
- 3
- 4
Grill the Chicken
Remove the chicken from the marinade and let it come to room temperature for about 30 minutes. Place the chicken on the grill, breast side down, and cook for about 30 minutes. Flip the chicken and continue cooking for another 30-40 minutes until the internal temperature reaches 165°F (75°C).
Cooking the Rice
Preparing the Salad
- 7
Combine Salad Ingredients
In a large bowl, combine chopped lettuce, diced tomato, and sliced cucumber.
- 8
Dress the Salad
In a small bowl, whisk together olive oil, vinegar, salt, and pepper. Drizzle the dressing over the salad and toss to combine.
Serving
- 9
Plate the Dish
Carve the grilled chicken into pieces and serve it alongside the cooked rice and salad.