South American Grilled Chicken

Don't eat the skin

Don’t eat the skin

Now that you know how to spatchcock a chicken here is a recipe for one. Remember to use indirect heat over a bed of hickory or apple wood coals would be best. This recipe is adapted slightly from Raymund’s Pollo Loco over at Ang Sarap.

Pineapple Citrus Flattened Chicken

  • 3 1/2-4 lb whole chicken rinsed, patted dry and spatchcocked
  • 2 cups pineapple juice
  • 2 limes
  • 2 tbsp cider vinegar
  • 8 cloves garlic minced
  • 1 tsp cayenne pepper
  • 2 tsp dried oregano
  • 2 tsp turmeric
  • Salt/pepper

Season chicken with salt and pepper. Zest and juice limes, then combine all ingredients in a large bowl. Place chicken in marinade, cover and refrigerate 12-24 hours turning occasionally. Build a wood fire and prepare barbecue. Place coals around a pan filled with water and place chicken above pan. Bring marinade to a boil on stove and then simmer for 10 minutes. Remove from heat. Cook over indirect heat, basting every 15 minutes until chicken is done, about 1-1 1/2 hours.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Grilling/Smoking, Recipes and tagged , , . Bookmark the permalink.

10 Responses to South American Grilled Chicken

  1. sallybr says:

    Oh, my stars in heaven….. this is incredibly mouthwatering….

    WOW!

  2. Wow! This looks wonderful! Does the pineapple juice make it very sweet? I don’t typically like pineapple juice in my recipes, though I am intrigued by this…

  3. Raymund says:

    I will still eat that skin :)

  4. Jackie Saulmon Ramirez says:

    My husband tried his first whole chicken on the grill on the rotating spit. The thing caught fire from the fat and burned before we could put it out. The funny thing is that the chicken was the tastiest that he ever made on the grill! :D And he is from South America.

  5. Kristy says:

    That is a true beauty! Made your lemon and rosemary roasted chicken for Easter. I think we’ll have to tackle this one over the summer!

  6. ChgoJohn says:

    Yes, don’t eat the skin. Pack it in dry ice and send it to me, ChgoJohn, and I’ll dispose of it properly,

  7. Karen says:

    I’m looking forward to when we head to Maine for the summer and I get the grill out. Citrus and poultry really complement each other. :)

  8. How did I miss this?? Wow! this is just amazing…I can just taste that crunchy crispy skin. This is just so incredible looking. Thanks for sharing this recipe with pineapple!

  9. We’re always scared to just use indirect heat to cook when smoking…not sure why. We shall try it using your timings…when the sun arrives.

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