Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vast plains of Colombia! Pollo a la Llanera is not just a chicken recipe – it's a legendary grilling experience that combines smoky wood-fired flavors, zesty marinades, and centuries-old cooking traditions. Whether you're a passionate home cook or a barbecue enthusiast, this recipe promises to elevate your grilling game and impress everyone at your next gathering with an authentic Colombian dish that's bursting with flavor and rustic charm.
Prep Time: 20 mins
Cook Time: 90 mins
Total Time: 110 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 1 whole chicken
- 2 tablespoons garlic paste
- 1 tablespoon cumin
- 1 tablespoon paprika
- Salt to taste
- Black pepper to taste
- Juice of 2 limes
- Wood chips for grilling
Instructions
- Clean the whole chicken thoroughly, removing any excess fat or internal organs. Pat the chicken dry with paper towels to ensure proper seasoning adherence.
- In a large mixing bowl, combine garlic paste, cumin, paprika, salt, black pepper, and lime juice to create a marinade. Whisk the ingredients until well blended.
- Coat the entire chicken completely with the marinade, ensuring it covers both the exterior and interior of the bird. Massage the seasonings into the meat for maximum flavor penetration.
- Let the chicken marinate for at least 2 hours, preferably overnight in the refrigerator, to allow the flavors to fully integrate into the meat.
- Prepare a traditional wood-fired grill or barbecue pit. If using a standard grill, set it up for indirect heat cooking.
- Add wood chips to the grill to create a smoky flavor characteristic of traditional Llanera-style cooking.
- Place the marinated chicken on the grill, positioning it vertically or splayed open to ensure even cooking and crispy skin.
- Cook the chicken slowly over medium heat, rotating occasionally to ensure uniform cooking. The total cooking time should be approximately 90 minutes.
- Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C) at the thickest part of the chicken.
- Once cooked, remove the chicken from the grill and let it rest for 10-15 minutes to allow juices to redistribute.
- Carve the chicken and serve hot, accompanied by traditional Colombian side dishes like yuca, rice, or plantains.
Tips
- Marination is Key: For the most intense flavor, allow your chicken to marinate overnight. The longer the chicken sits in the garlic, lime, and spice mixture, the more deeply the flavors will penetrate the meat.
- Wood Chip Selection: Choose hardwood chips like hickory or mesquite for an authentic smoky flavor. Soak the chips in water for 30 minutes before adding them to the grill to prevent rapid burning.
- Temperature Control: Maintain a consistent medium heat during grilling. Too high heat can burn the exterior while leaving the interior undercooked.
- Vertical Grilling Technique: Cooking the chicken vertically or splayed helps ensure even cooking and creates that coveted crispy skin.
- Rest Time Matters: Always let the chicken rest after grilling. This allows the juices to redistribute, ensuring a moist and tender final result.
- Serve Immediately: Pollo a la Llanera is best enjoyed hot off the grill, paired with traditional Colombian side dishes for an authentic experience.
Nutrition Facts
Calories: 373kcal
Carbohydrates: 5g
Protein: 29g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 83mg
