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Pollo Asado al Carbon

I love Mexican style Pollo Asado al Carbon (grilled chicken, typically cooked over a thin bed of coals, with a deep rich flavor from the spices and smoke). Decided to give it a try tonight. 

Slowly brought Egg up to 325 dome and let temp really stabilize for about 90 minutes. Setup raised direct. Marinated chicken (recipe below) for three hours and cooked until 165 IT. 





Served with its shaved brussel sprouts cooked in EVOO, salt, pepper and prosciutto. 

Side of fresh Texas grapefruit which is amazing this time of year. 



Marinade:
1-1/2 Tbsps. ground ancho chile powder 
1 tsp. dried oregano (orégano)
1 tsp. ground cumin (comino)
1/4 tsp. ground cloves (clavos)
1/4 tsp. ground cinnamon (canela)
4 garlic cloves
3 Tbsps. apple cider vinegar
1/4 cup orange juice
1/4 cup lime juice
1 tsp. salt

LBGE & SBGE.  Central Texas.  

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