Pit-Barbecued or Grilled Chicken Recipe

Name: Pit-Barbecued or Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chiles anchos; 6 chiles guajillos; 1 1/4 cups (315 ml) water, approximately; 1/2 cup (125 ml) vinegar; 6 whole cloves, crushed; 8 whole allspice, crushed; 1/4 teaspoon cumin seeds, crushed; 2 peppercorns, crushed; 1 1-inch (2.5 cm) cinnamon stick, broken up; 2 teaspoons (or to taste) sea salt; 2 teaspoons dried Mexican oregano; 3 garlic cloves, peeled; 1 1/2 tablespoons vegetable oil, lard, or chicken fat; 1 large chicken (about 3 1/2 to 4 pounds; 1.5 to 2 kg), cut into serving pieces

Servings: persons

6 chiles anchos
6 chiles guajillos
1 1/4 cups (315 ml) water, approximately
1/2 cup (125 ml) vinegar
6 whole cloves, crushed
8 whole allspice, crushed
1/4 teaspoon cumin seeds, crushed
2 peppercorns, crushed
1 1-inch (2.5 cm) cinnamon stick, broken up
2 teaspoons (or to taste) sea salt
2 teaspoons dried Mexican oregano
3 garlic cloves, peeled
1 1/2 tablespoons vegetable oil, lard, or chicken fat
1 large chicken (about 3 1/2 to 4 pounds; 1.5 to 2 kg), cut into serving pieces

1
Baking
2
Heat the oven to 350F (180C).
3
Prepare and wrap the chicken in the same way as for steaming.
4
Place in one layer in a casserole with 1/2 cup (125 ml) of water in the bottom.
5
Cover with a lid or more banana leaves and bake for about 30 minutes.
6
Increase heat to 375F (190C), turn the package over to baste, and return to the oven, uncovered, and bake until tender-about 20 minutes.
7
To Serve
8
If the grilling method is used, cover grilled chicken lavishly with the toppings, If the chicken is steamed or baked and covered with the leaves (see Notes), open up packages and cover meat with toppings.
9
Atternately pass toppings for diners to serve themselves.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 chiles anchos, 6 chiles guajillos, 1 1/4 cups (315 ml) water, approximately, 1/2 cup (125 ml) vinegar, and more.

Yes, Pit-Barbecued or Grilled Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pit-Barbecued or Grilled Chicken

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