Entree: Venezuela – Southern Culinary Region – Pollo en Brasas (Charcoal-grilled marinated Venezuelan chicken cooked over hot coals for smoky flavor)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1/2 cup (120 ml) orange juice (preferably a mix of sweet orange and a splash of lime)
- 1/4 cup (60 ml) fresh lime juice
- 6 cloves garlic
- 1 medium onion, roughly chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) white vinegar
- 1 1/2 tsp (7 g) ground cumin
- 2 tsp (8 g) sweet paprika or annatto (achiote) paste for color
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tsp (5 g) sugar or 1 tbsp (15 ml) mild honey (optional, for balance)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Lime wedges for serving

Instructions

1. In a blender or food processor combine orange juice, lime juice, garlic, onion, oil, vinegar, cumin, paprika or achiote, oregano, salt, pepper and sugar or honey if using. Blend until smooth to form the marinade.
2. Place the chicken pieces in a large bowl or resealable bag and pour the marinade over them, ensuring all pieces are coated. Marinate in the refrigerator at least 2 hours, preferably overnight for best flavor.
3. Prepare a charcoal grill for medium-high heat with hot coals and a two-zone fire if possible (one side direct heat, one side indirect). Oil the grill grate.
4. Remove chicken from marinade, letting excess drip off, and place skin side down over direct heat to sear and develop color, about 5–7 minutes. Turn and move to indirect heat to continue cooking through, about 20–30 minutes, turning occasionally until internal temperature reaches 165°F (74°C).
5. If flames flare, move chicken to indirect heat and finish cooking with the lid closed. Baste occasionally with reserved marinade that was boiled briefly (5 minutes) if desired.
6. Rest the chicken 5 minutes before serving. Garnish with chopped cilantro or parsley and serve with lime wedges.