This authentic charcoal-grilled chicken is marinated in a zesty garlic-lime mix and coated with a rich, smoky adobo sauce. The result? Juicy, flavorful chicken with a perfectly crisp, smoky exterior!

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Ingredients (for 4 or 5 chickens)

For the Marinade:

• 🧄 10 garlic cloves

• 🌶️ 1 teaspoon ground black pepper

• 🍋 Juice of 10 lemons

• 🧂 1 tablespoon salt

For the Adobo Sauce:

• 🧅 ½ onion, chopped

• 🧄 5 garlic cloves

• 🌶️ 8 guajillo chilies (deseeded and deveined)

• 🌶️ 2 ancho chilies (deseeded and deveined)

• 🧡 ½ bar of achiote paste (about 50 g)

• 🍏 ½ cup white vinegar or apple cider vinegar

• 🛢️ 1 tablespoon oil or lard

• 💧 1 cup water

• 🧂 1 teaspoon salt

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Instructions

Step 1: Marinate the Chicken

1. Blend the garlic, black pepper, lemon juice, and salt until smooth.

2. Massage the mixture all over the chickens, ensuring they are evenly coated.

3. Refrigerate for at least 2 hours to allow the flavors to absorb.

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Step 2: Prepare the Chickens

• To butterfly the chickens, cut along the breastbone to open them up flat.

• Press down firmly to break the small bones and ensure they lay flat.

• Cut small slits in the wings and fold them upward to prevent burning.

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Step 3: Make the Adobo Sauce

1. Heat oil or lard in a pan over medium heat.

2. Sauté the onion and garlic until soft and fragrant.

3. Add the guajillo and ancho chilies, stirring occasionally, and cook for 3 minutes.

4. Pour in 1 cup of water, bring to a boil, and let it simmer for 3 minutes to soften the chilies.

5. Remove from heat and let cool slightly.

6. Blend the mixture with achiote paste, vinegar, and salt until smooth and thick.

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Step 4: Coat the Chicken with Adobo

1. After 2 hours of marinating, generously brush or rub the adobo sauce all over the chicken.

2. Ensure every part is well covered with the vibrant red sauce.

3. Cover and marinate for another hour for deeper flavor absorption.

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Step 5: Grill Over Charcoal

🔥 Prepare the charcoal: Light the charcoal and let the flames die down until you have steady, medium-hot embers.

1. Place the chickens on the grill skin-side up and cook for 30 minutes.

2. Flip the chickens over and continue grilling for another 30 minutes, or until fully cooked inside.

💡 Tip: Keep the heat moderate to prevent burning the outside while ensuring even cooking inside.

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Step 6: Serve and Enjoy!

🍚 Serve with Mexican-style red rice
🥗 Pair with a Kentucky-style coleslaw (cabbage & carrot salad)

🔥 Enjoy this mouthwatering charcoal-grilled chicken – smoky, juicy, and full of bold flavors! 😍🍗