Pollo al carbón

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"Charcoal chicken" redirects here. For the Peruvian rotisserie dish, see Pollo a la brasa.
Pollo al carbón
Pollo al carbón being grilled in Valladolid, Yucatán, Mexico
Alternative namesPollo asado al carbón
Chicken al carbón
TypeGrilled chicken
Region or stateNorthern Mexico
Associated cuisineMexican cuisine
Main ingredientsChicken

Pollo al carbón (lit. 'Charcoal chicken'), also called pollo asado al carbón or chicken al carbón, is a Latin American dish made of charbroiled chicken that has been marinated in a chili and citrus sauce.

History

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Pollo al carbón originates in northern Mexico.[1][2] It is commonly sold with tortillas by food stands in Mexico.[3] It has spread throughout the Southwestern United States[1] and is popularly eaten in Tex-Mex cuisine.[4] The dish is commonly sold by small, inexpensive restaurants in the Dominican Republic, paired with rice and beans and salads.[5]

Similar grilled chicken recipes are found throughout Latin America, Spain, and Portugal, featuring variations on marinade and method of preparation.[6]

Pollo al carbón being grilled in Pisté, Yucatán, Mexico.

Description

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Pollo al carbón is made by charbroiling a whole chicken that has been marinated in a sauce of chili peppers, citrus, and other seasonings. The marinade typically includes limes and oranges, and either serrano peppers or jalapenos.[7][3] Variations of the recipe may include lemons instead of oranges,[1] and ancho chile,[8] achiote paste,[9] or chile de árbol.[10]

The chicken may be butterflied with the backbone removed before grilling,[2] or it may be cooked on a rotisserie spit.[7] The dish is named "al carbón" because it is traditionally grilled over charcoal.[3]

It is served with condiments such as salsa verde,[3] pico de gallo,[1] salsa roja, and grilled onions.[8] Frijoles charros[2] and pinto beans are common sides.[1]

See also

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References

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  1. ^ a b c d e Dewitt, Dave (3 May 2011). Southwest Table: Traditional Cuisine From Texas, New Mexico, And Arizona. Simon and Schuster. p. 64. ISBN 978-1-4617-4588-4.
  2. ^ a b c "Recipe: Pollo Al Carbon (Northern Mexico-Style Grilled Chicken)". San Antonio Express-News. Archived from the original on 27 July 2025. Retrieved 4 November 2025.
  3. ^ a b c d Melendez, Jarrett (25 July 2021). "Pollo al Carbon". Bon Appétit. Retrieved 4 November 2025.
  4. ^ Connaughton, Glenn (8 March 2022). Easy BBQ: Simple, Flavorful Recipes for Home Grilling. Sourcebooks, Inc. ISBN 978-1-63807-164-8.
  5. ^ Harvey, Sean; Hutton, Tom (2002). The Dominican Republic. Rough Guides. p. 36. ISBN 978-1-85828-912-0.
  6. ^ Heras, Mesa Cero Chefs y Jaime de las (11 October 2022). "Receta de pollo al carbón, un marinado y asado perfecto para parrilla y grill". Directo al Paladar (in Spanish). Retrieved 4 November 2025.
  7. ^ a b "Pollo al Carbon Recipe". Andrew Zimmern. Retrieved 4 November 2025.
  8. ^ a b Fry, Ford; Dupuy, Jessica (23 April 2019). Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border. Clarkson Potter/Ten Speed. p. 195. ISBN 978-0-525-57386-9.
  9. ^ Scheffler, Ted (4 October 2019). "Scheff's Table - Chicken al Carbon". Utah Stories. Retrieved 4 November 2025.
  10. ^ "Chicken al Carbon with Cilantro Salsa". Food Network. Retrieved 4 November 2025.