Inspired by the pollo al carbon served streetside in Sinaloa, Mexico, Chef Jonathan Zaragozas recipe features a whole, spatchcock chicken rubbed with a paste of guajillo chiles, cinnamon, pepper, cumin, oregano, cloves, and achiote paste, and brightened by lime, orange, and pineapple juices. The chicken is then cooked over a charcoal grill, until the skin is charred around the edges. Carve up the roast chicken and eat it with chargrilled onions, tortillas, rice, and beans. #mexicanfood #corntortillas #roastchicken #chefsteps #jonathanzaragoza Sign up for ChefSteps Studio Pass: https://www.chefsteps.com/studiopass Recipe: Pollo al Carbon: https://chfstps.co/3PzOXfY Equipment: Breville Super Q Blender: https://breville.oie8.net/aneXZb Charcoal grill: http://www.amazon.com/Weber-741001-Original-22-Inch-Charcoal/dp/B00004RALU?tag=chefsteps02-20 Mini needle probe (Type K): https://www.thermoworks.com/THS-113-185?tw=CHEFSTEPS Follow us: https://www.instagram.com/chefsteps https://www.facebook.com/Chefsteps At ChefSteps, we offer more than just recipeswe also show you the proper techniques, kitchen hacks, our favorite tools, and the science behind the food transformation. Check out Jonathans excellent whole grilled chicken, along with hundreds of other recipes, tips, and guides at https://www.chefsteps.com.
