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Pollo ala Plancha

calikingcaliking Posts: 10,978
edited September 2013 in EggHead Forum
Haven't posted a cook in a while, so here goes...

Wanted to make some chicken, so found a Saveur recipe for Cuban-style adobo chicken that fit the bill. It was simple enough for a school night. 

Recipe called for cumin, lotsa garlic, paprika, lemon juice ( I subbed lime juice), salt, pepper, allspice, and olive oil. I also added some cayenne, and a habanero from the yard for heat. Marinated 4 chicken quarters in it for about 3hrs.


Fired up the egg with some pecan for smoke. For the "plancha" I used my Lil Tuff Guy, so that I would have some room for sweet potatoes. Potatoes cooked for about an hour or so, chicken cooked for 10mins a side until the IT hit 170ish. 

The chicken was quite good. I love cumin and garlic, so This recipe will be repeated for sure. I liked using the "plancha" because the marinade did not get wasted - I scooped it all up (cooked) from the plancha and dressed the cooked chicken with it at the end. We discovered sweet potatoes recently and are loving them just wrapped in foil on the egg - super simple side. No plated shots because 1) I am incapable of taking egg-worthy plated shots at night 2) We were really hungry.

#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.


  • caliking said:
     I am incapable of taking egg-worthy plated shots at night 
    Looks really good, Cali.  I like your spices too !!

    As far as the plated pictures.  Think "bounce flash".

    Dripping Springs, Texas.
    Just west of Austintatious

  • calikingcaliking Posts: 10,978
    Thanks for the tip, VI!

    Lighting in my kitchen is not great for taking food pics at night. Will be investing in a DSLR soon, so I hope to be able to learn how to take better pics. Right now I use my phone all the time because its always in my pocket.

    Forgot to mention that the quarters were skinless. The spices really worked their way into the meat, despite not being marinated for long,  and the chicken was very moist. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 13,977
    Even on your phone, take a post-it or 3x5 card and angle it toward the ceiling in front of the flash. It's difficult to use your hand since the led is so small.
  • RACRAC Posts: 1,688
    Look's very good! I guess you lost my phone number again!!!!!!!! :D


    Boerne, TX

  • Yes very good! I like Cuban food, not the kind they serve in resorts, out in the towns there is some great stuff.


    Caledon, ON


  • I will be trying this, thanks for posting!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 10,978
    @Eggcelsior: I'll try that. Got plenty of post-its.

    @RAC: I keep calling but it goes straight to voicemail :D

    @Little Steven: yep those are the kind of places we prefer too. We try to avoid resort's for that reason.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • GriffinGriffin Posts: 7,672
    Fantastic @caliking. Sounds like it had great flavor. I don't have a plancha or a comal, but I bet a good ole CI Skillet would work just as well. Thanks for the inspiration.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • AviatorAviator Posts: 1,712

    Looking great bro. Will be on my list. Peruvian/ Cuban kind of food is my new kick.

    I will be on it shortly.


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • Yet another reason to get some CI!  Thanks for the post - looks great.
    Austin, Texas.  I'm the guy holding a beer.
  • Great looking cook. It appears you made some slits in the chicken. Great way to get marinade into the meat in short order.

    Spring, Texas
    LBGE and Mini
  • calikingcaliking Posts: 10,978

    @Griffin and @sumoconnell: CI would work great for this. I'm trying to get maximum use out of my Tuff Guys - they are turning out to be useful!

    @Aviator: Yeah, we've come late to Peruvian food (last year or so) but love it. Let's see some cooks - would love to try some. My discovery this year is that you can never have too much garlic or cumin on meat.

    @Springram: I usually cut slits when cooking chicken on the bone. Works great for getting the flavor deep into bigger pipeces of chicken.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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