Inspired by the pollo al carbon served streetside in Sinaloa, Mexico, Chef Jonathan Zaragoza’s 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

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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

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At ChefSteps, we offer more than just recipes—we also show you the proper techniques, kitchen hacks, our favorite tools, and the science behind the food transformation. Check out Jonathan’s excellent whole grilled chicken, along with hundreds of other recipes, tips, and guides at https://www.chefsteps.com.