We wern't sure if there was anything else we could call this recipe...it pretty much sums it up: your standard Pollo a la Brasa with the deep carmel flavor and hoppy bite of a rich Porter. We even tried this baby with the Rogue Mocha Porter...wow. This is based on our Classic Pollo a la Brasa with the emphasis on the beer. We found that for some reason, (maybe the extra carmel in the beer), that we need a bit less Soy Sauce than our standard bird. Also, becasue the beer has its own profile, we have not called for the typical splash of vinegar b/c we found the flavor to competed too much with the hoppyness of the beer. Let us know what you think...enjoy!
Rinse chicken well inside out, pat dry, cut off excess fat, tuck the wings
Combine the reaiming ingredients in an upright mixer (or in a bowl if using an Immersion blender)
Pulse mixture until you have a paste. If necessary, thin the mixture with more porter.
Taste it. Add splash of vinegar and salt accordingly.
Rub the chicken with mixture inside and out, making sure you covered all parts of the chickens. Flavoring cannot naturally penetrate chicken skin. Where ever possible, it is important to seperate the skin and apply the paste directly to the meat.
Seal them up in a large zip-top bag (or in a large bowl covered in plastic wrap) and put them in the fridge for 6 hours.
Prepare your Grill. We of course like to use wood char rather than gas, but use what you have. In our "Alternative Methods" section, we even explore Deep Fried Pollo. But for now, we'll stick to the Brasa bro. If you lack a Grill Rotisserie, you will need to setup your grill for indirect grilling*. Be careful not to 'smoke' the chicken. We are not here to smoke anything. The best Pollo a la Brasa has a slight charcoal flavor but NOT a smokey flavor. *See tips below
Maintain the pollo and the fire. It will take in a semi-open grill about 1 hour to 1 1/4 of an hour at medium heat (180 - 200 degrees F.) on an open Grill will take a little longer and temperature must be between 200 - 240 degrees F. Chicken should be about 12 inches away from fire at least. Much of this depends on your grill and your personal experience, so feel free to experiment. If you are using a rotiserrie, you may want to have the coals closer. Remove the bird from the Grill and place on a large cutting board when it has reached an internal temperature slightly over 170 degrees*. Don't drink too many beers here...remember...this is fire. *See tips below
When the bird has sat for 10 minutes, quarter the bird with a butcher knife and serve with the condiments and an Icy cold glass of Porter (or 3 or 4)
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I learned that it is the weak who are cruel, and that gentleness is to be expected only from the strong.
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“The key to everything is patience. You get the chicken by hatching the egg, not by smashing it.”