Happy Memorial Day! Today we’re making a Tacos Al Carbon recipe made with chicken al carbón — Mexican grilled chicken. Here in Southern California, it’s one of the most popular fillings for street tacos.
To make Tacos Al Carbon, you basically grill a whole chicken over the fire, cut into bite-size pieces, and enjoy it on corn tortillas with a bit of onion and cilantro, fresh squeeze of lime, and your favorite hot sauce or salsa.
#tacos #tacosalcarbon #grilledchickenrecipe
To begin, place the chicken breast side down and use your kitchen shears to cut along both sides of the backbone from the neck to the tail.
Remove the backbone and open the chicken up flat. Place skin side up and press down again to flatten the bird.
To prepare the chicken al carbon marinade, combine the following ingredients in a blender:
1 cup fresh orange juice
Juice of 1 lime
2 tablespoons olive oil
1½ tablespoons soy sauce
1 packet achiote paste, which is going to give it a nice red color
1 dried ancho chile, stemmed
6 dried chiles de árbol, stemmed
2 garlic cloves
½ teaspoon ground cumin
1 tablespoon kosher salt,
Puree for about a minute.
Place 1 cup of the marinade in a large Ziplock bag, and add your chicken. Remove excess air, swish it around to coat, and refrigerate for several hours to overnight. Reserve the remaining sauce for basting.
OK, it’s time to hit the grill!
We’re going to set the grill to about 400F. Place the chicken breast side up onto the grill. Grill this until it’s lightly browned – about 15 minutes or so.
Continue flipping and basting the chicken every 10-15 minutes until the internal temperature reaches 160-165°F. Once you take the chicken off the grill, it will carry over cook to the recommended temperature of 165F.
Transfer the chicken to a cutting board and let it rest for 10-15 minutes.
To serve, cut the chicken into bite-size pieces. Prepare your tacos al carbon. Place on the warm corn tortillas and top with chopped onions, cilantro and fresh lime. Enjoy!
STAY IN TOUCH!
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As I Figure – Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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