📝 About This Recipe
Transport your senses to the roadside 'lechoneras' of Puerto Rico with this quintessential island staple. Marinated in a robust blend of garlic, oregano, and citrus, the chicken is slow-roasted over natural charcoal to achieve a shatteringly crisp skin and succulent, smoky meat. It is the ultimate expression of Caribbean comfort food, balancing earthy spices with the primal aroma of the open flame.
🥗 Ingredients
The Chicken
- 1 piece Whole Chicken (3.5 to 4 lbs, spatchcocked or split into halves)
The Adobo Marinade
- 10-12 pieces Garlic cloves (peeled and crushed into a paste)
- 1 tablespoon Dried Oregano (preferably Puerto Rican/Dominican oregano)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup Naranja Agria (Sour Orange Juice) (or equal parts lime and orange juice)
- 1 packet Sazón with Culantro y Achote (for color and depth)
- 1 tablespoon Apple Cider Vinegar
For the Grill
- 1 bag Lump Charcoal (avoid briquettes if possible for better flavor)
- 1 handful Wood Chips (Mesquite or Hickory, soaked in water)
👨🍳 Instructions
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1
Prepare the chicken by spatchcocking it: use kitchen shears to remove the backbone, then flip and press down firmly on the breastbone until it cracks and the chicken lies flat. This ensures even cooking on the grill.
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2
In a mortar and pestle (pilon), mash the garlic cloves with the salt and black peppercorns until a thick paste forms.
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3
In a medium bowl, whisk together the garlic paste, oregano, olive oil, sour orange juice, vinegar, and Sazón packet to create the marinade.
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4
Loosen the skin over the chicken breasts and thighs with your fingers. Rub about 1/3 of the marinade directly onto the meat under the skin, then coat the rest of the chicken thoroughly.
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5
Place the chicken in a large resealable bag or glass dish. Refrigerate for at least 4 hours, though overnight (up to 24 hours) is highly recommended for the best flavor penetration.
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6
Remove the chicken from the refrigerator 30-45 minutes before cooking to take the chill off, ensuring it cooks evenly.
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7
Prepare your grill for two-zone cooking. Light the lump charcoal and pile it on one side of the grill, leaving the other side empty for indirect heat.
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8
Once the coals are covered in gray ash, add the soaked wood chips to the hot coals for that signature smoky 'al carbón' aroma.
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9
Place the chicken skin-side up on the cool (indirect) side of the grill. Cover the grill with the vents partially open.
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10
Cook for about 40-50 minutes, maintaining a grill temperature around 325-350°F (165-175°C). Flip the chicken halfway through.
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11
Move the chicken to the hot side (direct heat), skin-side down, for the last 5-10 minutes. Watch closely to avoid flare-ups, searing until the skin is golden brown and crispy.
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12
Check for doneness using an instant-read thermometer; the thickest part of the thigh should register 165°F (74°C).
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13
Remove the chicken from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute.
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14
Carve the chicken into quarters or smaller pieces and serve immediately while the skin is at its peak crispness.
💡 Chef's Tips
Always use lump charcoal rather than briquettes for a more authentic, high-heat wood flavor. If you cannot find Naranja Agria, mix 2 parts orange juice, 1 part lime juice, and 1 part lemon juice. Don't skip the resting period; cutting into the chicken too early will cause all the moisture to escape. For extra crispy skin, pat the skin very dry before applying the marinade, and try to keep the skin surface as dry as possible during the indirect cooking phase. Use a 'pilon' (mortar and pestle) for the garlic paste to release the essential oils that a food processor simply cuts through.
🍽️ Serving Suggestions
Serve with a side of Arroz con Gandules (Rice with Pigeon Peas) for the quintessential Puerto Rican meal. Accompany with Tostones (double-fried green plantains) and a side of garlicky Mayo-Ketchup dipping sauce. A fresh avocado salad with red onions and a light vinaigrette cuts through the richness of the smoky chicken. Pair with a cold Medalla beer or a refreshing glass of icy Parcha (passion fruit) juice. Include a small dish of 'Pique' (Puerto Rican hot sauce) for those who want an extra kick of heat.