CHICKEN AL CARBON

Chicken is a favourite meat accepted globally and grilling is always the  preferred means of cooking poultry dishes. However, in highly urbanized setting residentials are space restrained and cooking methods are often challenged but as they say, "If there's a will, there's a way!" 

This brings me into baking, my best option for open fire grilling.

Pollo Al Carbon (Chicken Al Carbon) is a dish of latin origin cooked in an open fire specifically over charcoal. One time i was talking to my sister and she's having dinner with Pollo al Carbon, hhmmm sounds appetizing and later that day, out of curiosity i found myself marinating a chicken griller! I can't accomplish that in an open fire with charcoal but I will surely achieve the same taste over an enclosed grilling-BAKE! 

It's delicious and i want to share this gem to all chicken lovers. Might not be the exact replica of what my sisters are fond of but I'm happy for baking one. Curiosity solved and cravings satisfied! You can do this--

CHICKEN AL CARBON (Pollo Al Carbon)

Ingredients:

1 chicken griller

1/4 c orange juice

1/4 olive oil

1/4 apple cider vinegar

1 tsp each of marjoram, thyme, oregano

1/4 tsp salt

1/4 tsp black pepper

2 heads garlic cloves, minced

Place chicken in the ziplock

Pour all ingredients

Seal and shake ziplock

Marinate chicken for at least 4 hours or overnight in a fridge.

Bake at 175 degrees Celsius for 1.5 hrs (might be lesser or more) until that "grilled" texture is achieved.