A recipe for charcoal-grilled chicken with an exquisite marinade that gives it a unique flavor, accompanied by chimichurri and pineapple chimol for an unmatched explosion of flavors.
A recipe for charcoal-grilled chicken with an exquisite marinade that imparts an unparalleled flavor, served alongside chimichurri and pineapple chimol, creating a unique burst of tastes.
Perfect to delight at a family gathering or a weekend barbecue outdoors.
Charcoal-Grilled Chicken
Ingredients
1 Whole chicken
1 tablespoon of Ground garlic
1 tablespoon of Paprika
2 tablespoons of Soy sauce
1 tablespoon of Chopped rosemary
¼ cup of Orange juice
¼ cup of Apple juice
½ cup of Chopped garlic
½ cup of Chopped parsley
1 tablespoon of Parmesan cheese
½ cup of Pineapple cubes
¼ cup of Chopped onion
¼ cup of Chopped tomato
¼ cup of Chopped green chili
1 tablespoon of Chopped cilantro
1 tablespoon of Olive oil
2 Lemons
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, blend all marinade ingredients in a blender, except salt, pepper, and cumin. Process and set aside the mixture.
Step 2 : Then, season the chicken well with salt, pepper, and cumin, and coat it with the prepared marinade. Let it rest, preferably from the day before.
Step 3 : To cook the chicken and prepare the grill, arrange the lit charcoal on the sides of the grill.
Step 4 : Place the marinated chicken, halved, in the center of the grill and cover. Allow it to cook, ensuring the coals remain steady and not too intense.
Step 5 : This process will take about 45 minutes to 1 hour.
Step 6 : Next, mix all the ingredients for the chimichurri and season with salt and pepper to taste.
Step 7 : To prepare the chimol, grill the pineapple on a griddle or grill, then cut into cubes and mix with onion, tomato, green chili, cilantro, olive oil, and lemon.
Step 8 : Season with salt and pepper to taste.
Step 9 : Finally, serve the chicken accompanied by tortillas, chimichurri, and grilled pineapple chimol.
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