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: [ Ссылка ]

Equipment:
Breville Super Q Blender: [ Ссылка ]
Charcoal grill: [ Ссылка ]
Mini needle probe (Type K): [ Ссылка ]

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