LUNCH

Charcoal Roasted Chicken

Charcoal-roasted chicken is one of the most traditional recipes in Latin American cuisine, especially in Mexico and Central America. Its combination of spices, chilies, and flame-cooked method gives it a delicious, smoky flavor, perfect for family gatherings or holidays.

1. Origin and History of Charcoal Roasted Chicken

Roast chicken has been a part of global cuisine since ancient times, when civilizations cooked meats over charcoal over open fires. However, the modern version, featuring adobo and spices, is a tradition deeply rooted in Mexican culture.

In Mexico, pollo al charcoal became popular in the 1950s and 1960s with the emergence of restaurants and street vendors specializing in barbecue. Over time, the recipe was adapted with local ingredients such as achiote, dried chilies, and sour orange juice , inspired by Yucatecan cuisine and its famous pollo pibil .

This dish has become a staple at gatherings, celebrations, and family barbecues, where the charcoal fire gives it a distinctive flavor that’s difficult to replicate with other cooking methods.

Detailed History of Charcoal Roasted Chicken

Charcoal-roasted chicken is a dish that has transcended borders and generations, becoming an icon of street and family cooking in many countries. Its history dates back to ancient fire-cooking techniques, evolving over time to become the delicious dish we know today.

1. Origins of Fire Cooking

Since prehistoric times, humans have cooked their food using fire. Roasting meat over embers was one of the earliest forms of cooking, as it allowed food to be better preserved and enhanced its flavor with smoke.

Ancient civilizations, such as the Mayans, Aztecs, and Incas , used similar techniques to cook meats, including poultry. Native Americans often cooked meat over open fires, adding local spices and herbs for extra flavor.

Meanwhile, charcoal-grilled meats were also common on the African continent and in Asia, with each region contributing unique ingredients and methods.

2. Influence of Spanish Cuisine and Colonization

With the arrival of the Spanish in the Americas in the 16th century, new animal species were introduced, including the domesticated chicken . Before colonization, indigenous peoples primarily consumed turkey and other wild birds.

The Spanish also brought new spices, marinating techniques, and the use of vinegar and citrus fruits to marinate meat. Over time, Indigenous and mestizo peoples began combining these ingredients with their own, resulting in marinades with dried chilies, spices, and achiote , which have survived to this day.

3. Roast Chicken in the Modern Age

Throughout the 20th century, charcoal-roasted chicken became a popular dish in various countries. In Mexico, Central America, and South America , preparation varied according to local traditions, but the concept of roasting chicken over coals remained.

In Mexico and Central America , dried chilies, achiote, and spices were adopted to flavor and color chicken, especially in southern states such as Oaxaca, Yucatán, and Chiapas.

In Peru and Colombia , grilled chicken has become a national specialty, with marinades that include beer, chili pepper, and vinegar.

In the Caribbean , lemon, garlic, and tropical spices like cayenne pepper began to be used to give chicken a spicy, citrusy kick.

With industrialization and the popularity of fast food restaurants , charcoal-grilled chicken became an affordable and accessible option, with specialized chains replicating the recipe on a large scale.

4. Popularity of Charcoal Roasted Chicken Today

Today, charcoal-roasted chicken remains a staple at family gatherings, barbecues, and street food . Its versatility allows each region to adapt it to its own style, while maintaining the characteristic smoky flavor and juicy meat.

With the rise of healthy eating, charcoal-grilled chicken has also gained popularity as a lighter option compared to fried chicken, as it doesn’t require large amounts of fat.

In many countries, Sunday is considered roast chicken day , as it is an ideal meal to share with the family.

2. Key Ingredients of Charcoal Roasted Chicken

To achieve the authentic flavor of this dish, it is essential to use a combination of spices and marinades that give it its characteristic color and intense flavor.

Base Marinade:

  • 7 cloves of garlic
  • Pepper and salt
  • 10 guajillo chilies
  • 2 ancho chilies
  • 2 pasilla chilies
  • ½ onion
  • 4 additional garlic cloves
  • ½ tablespoon of cumin
  • ½ tablespoon of thyme
  • ½ tablespoon of oregano
  • 7 cloves
  • ½ achiote bar
  • Juice of one orange
  • A touch of vinegar and olive oil

Traditional Accompaniments:

  • Roasted scallions (add a sweet and smoky touch)
  • Green chilies such as jalapeños or serranos
  • Red or white rice to accompany
  • Homemade salsas (green, red or pico de gallo)

3. Step-by-Step Preparation

Step 1: Prepare the Chicken

  • A paste is made with garlic, pepper and salt , which is spread on the chicken to give it flavor from the start.
  • Let it rest while the marinade is prepared.

Step 2: Prepare the Marinade

  • In a pan, sauté half an onion, 4 cloves of garlic and the dried chilies (guajillo, ancho and pasilla).
  • Add water and boil until the chilies soften.
  • Blend together with the spices, achiote, orange juice, vinegar and olive oil until a homogeneous mixture is obtained.

Step 3: Marinate the Chicken

  • Pour the marinade over the chicken and let it marinate for at least an hour to absorb the flavors.

Step 4: Charcoal Cooking

  • The chicken pieces are placed on the hot coals and cooked for approximately 30 minutes on each side .
  • During cooking, you can brush with more marinade to intensify the flavor.

Step 5: Serve and Enjoy

  • It is accompanied with roasted chives and chilies , rice and sauce.
  • It can be served with warm tortillas to make tacos.

4. Variations of Charcoal Roasted Chicken

Depending on the region and available ingredients, this recipe may have several variations:

Yucatan Style: The adobo is replaced by a mixture of achiote, sour orange and spices , similar to chicken pibil.

Northern Style: Marinated with lemon, garlic and oregano, accompanied by flour tortillas.

️ Extra Spicy: Habanero peppers are added to the marinade for a more intense flavor.

Alternative Cooking: For those who don’t have a charcoal grill, you can cook it in the oven or in an air fryer, although the smoky flavor will be less intense.

5. Tips for a Perfect Chicken

 Use good-quality charcoal for a more authentic flavor.
 Marinate the chicken longer (even overnight) for a deeper flavor.
 Avoid direct flames , as they can burn the skin without thoroughly cooking the interior.
 Serve with fresh side dishes , such as salads or guacamole, to balance the flavor of the marinade.

6. More information about Charcoal Roasted Chicken

While we’ve already explored the history, ingredients, and preparation of charcoal-roasted chicken, here are more interesting details about this dish, its variations, and its impact on gastronomy.

7. Origin and Evolution of Charcoal Roasted Chicken

The method of cooking meat over charcoal has a centuries-old history and has been practiced in various cultures around the world. However, roasting chicken with marinades and spices is a more recent technique.

In Mexico and Latin America, this recipe is influenced by indigenous and Spanish cuisines . The use of dried chilies, spices like cumin and oregano, and achiote come from pre-Hispanic traditions, while the method of marinating the meat came with Spanish colonization.

With the popularization of barbecues and grills, charcoal-roasted chicken became a popular and affordable street food option, sold in markets, restaurants, and diners.

Today, it’s a staple at family gatherings, barbecues, and holidays . It has also given rise to several restaurant chains specializing in charcoal-grilled chicken, which have modernized the preparation without losing its traditional essence.

8. Benefits of Cooking with Charcoal

 Natural Smoky Flavor: Charcoal cooking imbues the meat with a distinctive aroma and flavor.
 Less Added Fat: Unlike deep-frying, charcoal chicken doesn’t require large amounts of oil.
 Juicy Texture: When cooked slowly over indirect heat, the chicken is golden brown on the outside and tender on the inside.
 Versatile Method: Different marinades and spices can be added to suit different tastes.

9. Other Variations of Charcoal Roasted Chicken

While the original recipe uses dried chilies and spices, unique variations have emerged in different countries and regions:

️ Northern Style Charcoal Chicken: Marinated with lemon, garlic, and oregano, and served with flour tortillas and guacamole.

Peruvian Style Chicken: Uses a blend of panca chili, garlic, cumin, and vinegar, slow-cooked for crispy skin.

Colombian Style Grilled Chicken: Marinated with beer, garlic and spices, giving it a special touch.

Caribbean Style Charcoal Chicken: Marinated with lemon juice, cayenne pepper and tropical spices.

10. Tips to Improve Charcoal Roasted Chicken

Choose a good charcoal: Mesquite or oak charcoal provides a more intense aroma.
Don’t cook over open flames: Use indirect heat to prevent the skin from burning before the interior is fully cooked.
Marinate for several hours: If possible, marinate the chicken overnight to enhance the flavor.
Turn the chicken constantly: This will ensure even cooking without drying it out.
Use a cooking thermometer: The internal temperature of the chicken should reach 75°C to be fully cooked.

11. Frequently Asked Questions about Charcoal Roasted Chicken

How long does it take to cook chicken on charcoal?
It depends on the size of the pieces and the intensity of the heat, but it generally takes between 45 minutes and 1 hour .

What should I do if I don’t have charcoal?
You can cook it on a gas grill or in the oven at 180°C for 50-60 minutes , although the smoky flavor will be less intense.

Can I use other types of meat with this marinade?
Yes, this spice blend works well with pork, beef, or fish , although cooking times vary.

Is it healthier than fried chicken?
Yes, because it uses less added fat and is cooked slowly, preserving nutrients without absorbing oil.

Can you freeze marinated chicken?
Yes, you can store it in airtight bags in the freezer for up to 3 months and cook it straight from frozen.

Texture and Flavor

  • Texture: Crispy
    exterior , lightly caramelized by the charcoal; juicy and tender interior thanks to prolonged marinating.
  • Flavor:
    Rich and complex, with smoky, spicy, and slightly sweet notes. The marinade of dried chilies, achiote, and spices provides a deep, intense flavor profile , balanced by the freshness of the orange juice and vinegar.

Consumer Context

  • Mainly consumed at family gatherings, barbecues and outdoor celebrations .
  • It is a popular dish on Sunday family meals , fairs, and traditional festivities in Latin American countries, especially Mexico.
  • It is usually served with rice, warm tortillas, fresh salsas and roasted vegetables .

Visual Aspect

  • Color: Dark roasted with reddish areas due to the achiote and dried chilies.
  • Presentation: Whole, in halves or quarters, served on a bed of rice or accompanied by roasted chives and chilies.
  • Visually appealing: The chicken skin looks golden, shiny and crispy, with obvious charcoal grill marks.

Curiosities

  • The use of achiote not only gives flavor, but also that characteristic vibrant red-orange hue .
  • In Mexico and Central America, charcoal-grilled chicken is a weekend tradition, and many establishments specialize in selling it only on Saturdays and Sundays.
  • The traditional grilling method uses mesquite charcoal , which provides an unmistakable aroma.

Estimated Nutritional Value (per 200g serving)

  • Calories: 280–350 kcal
  • Fats: 15–20 g
  • Carbohydrates: 5–8 g (mainly from the marinade)
  • Protein: 30–35 g
  • Sodium: High, due to marinating

(Approximate values. They depend on the type of chicken cut and the amount of marinade absorbed.)

Additional Benefits and Interesting Facts

  • Rich source of protein:
    It is ideal for maintaining muscle mass and promoting recovery after physical activity.
  • Provides natural antioxidants:
    Dried chilies and spices like oregano and cumin contain antioxidant compounds that help protect the body’s cells.
  • Charcoal cooking:
    Although it provides an unparalleled flavor, it also reduces the need for additional fats , since the chicken is cooked in its own fat.
  • Fun fact:
    Some families have secret marinade recipes passed down from generation to generation, making each version of charcoal-grilled chicken a unique experience.

 Conclusion

Charcoal-roasted chicken is a dish that combines tradition, flavor, and conviviality. Its blend of spices, smoky notes, and juicy marinade make it irresistible. Whether at a family barbecue or a special meal, this chicken is a perfect choice to enjoy with friends and loved ones.