Uploaded September 2025 | Updated September 2026, 2 weeks ago
@goatboyintl is grilling up Pollo al Carbón, a Sinaloa-style charcoal chicken packed with bold flavor.
We spatchcock a whole chicken and rub it with a paste of guajillo chiles, cinnamon, cumin, cloves, oregano, black pepper, and achiote, then brighten it with lime, orange, and pineapple juice.
Grilled over charcoal until the skin is smoky and crisp around the edges, this chicken is carved and served with charred onions, tortillas, rice, and beans—the ultimate backyard feast.
You’ll need:
• 1 whole chicken, spatchcocked
• Guajillo chiles, cinnamon, cumin, cloves, oregano, black pepper
• Achiote paste
• Lime, orange, and pineapple juice
Steps:
1. Blend chiles, spices, achiote, and citrus into a paste.
2. Rub the chicken generously, working paste under the skin.
3. Grill over hot charcoal, skin side down first, until charred and crisp.
4. Flip and cook until juicy and tender.
5. Carve and serve with tortillas, charred onions, rice, and beans.
Tips:
• Spatchcock for even cooking.
• High heat = charred skin without drying the meat.
• Rest before carving for juicier chicken.
Full step-by-step recipe and guidance are at chefsteps.com/activities/pollo-al-carbon
@goatboyintl is grilling up Pollo al Carbón, a Sinaloa-style charcoal chicken packed with bold flavor.
We spatchcock a whole chicken and rub it with a paste of guajillo chiles, cinnamon, cumin, cloves, oregano, black pepper, and achiote, then brighten it with lime, orange, and pineapple juice.
Grilled over charcoal until the skin is smoky and crisp around the edges, this chicken is carved and served with charred onions, tortillas, rice, and beans—the ultimate backyard feast.
You’ll need:
• 1 whole chicken, spatchcocked
• Guajillo chiles, cinnamon, cumin, cloves, oregano, black pepper
• Achiote paste
• Lime, orange, and pineapple juice
Steps:
1. Blend chiles, spices, achiote, and citrus into a paste.
2. Rub the chicken generously, working paste under the skin.
3. Grill over hot charcoal, skin side down first, until charred and crisp.
4. Flip and cook until juicy and tender.
5. Carve and serve with tortillas, charred onions, rice, and beans.
Tips:
• Spatchcock for even cooking.
• High heat = charred skin without drying the meat.
• Rest before carving for juicier chicken.
Full step-by-step recipe and guidance are at chefsteps.com/activities/pollo-al-carbon
