Entree: Venezuela – National Cuisine – Pollo en Brasas (Venezuelan-style charcoal-grilled marinated chicken with citrus and annatto for color and flavor)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 4 hrs

Total 4 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, about 3.5 lb (1.6 kg), spatchcocked (back removed and flattened)
- 1/3 cup (80 ml) orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) olive oil
- 6 garlic cloves (about 1.5 oz (45 g)), crushed into a paste
- 2 tbsp (30 g) achiote (annatto) paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) smoked paprika (optional, for extra color and smokiness)
- 2 tbsp (30 ml) neutral oil for brushing before grilling
- 1 lime, cut into wedges for serving

Show original ingredient measurements

- 1 whole chicken, about 3.5 lb (1.6 kg), spatchcocked (back removed and flattened)
- 1/3 cup (80 ml) orange juice
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) olive oil
- 6 garlic cloves (about 1.5 oz / 45 g), crushed into a paste
- 2 tbsp (30 g) achiote (annatto) paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) smoked paprika (optional, for extra color and smokiness)
- 2 tbsp (30 ml) neutral oil for brushing before grilling
- 1 lime, cut into wedges for serving

Instructions

1. In a bowl, whisk together the orange juice, lime juice, vinegar, olive oil, crushed garlic, achiote paste, Worcestershire sauce, cumin, oregano, salt, black pepper, and smoked paprika until well combined.
2. Place the spatchcocked chicken in a large dish or resealable bag and pour the marinade over it, massaging the marinade under the skin and over both sides. Refrigerate and marinate at least 4 hours, preferably overnight, turning occasionally.
3. Prepare a charcoal grill for medium-high heat with a two-zone fire (hot coals to one side for direct searing and cooler side for indirect cooking). If using a gas grill, preheat to medium-high and set up a cooler zone.
4. Remove the chicken from the marinade and let excess drip off. Brush both sides lightly with neutral oil. Place chicken skin-side down over direct heat and sear 6–8 minutes until skin is nicely charred; move to cooler side, skin-side up.
5. Cover and grill over indirect heat until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 25–35 minutes depending on grill temperature. Rotate as needed for even cooking and avoid flare-ups.
6. Once cooked, transfer chicken to a cutting board and rest 8–10 minutes, then carve into pieces. Serve with lime wedges and traditional Venezuelan sides such as arepas, tostones, or salad.