Pollo A La Brasa

Tan, bossy, competitive, detail oriented, fierce - I've been called every of those things this summer.  That last one is my favorite, by the way. 🤪  I admit that they're all accurate descriptions of me - but that doesn't mean it's any easier to hear someone call me "bossy."  It's just semantics but somehow, "commanding", "authoritarian" or "assertive" would be easier for me to digest than "bossy".  😂

Sometimes it's all in the name.  You have to agree that Pollo A La Brasa sounds way more sophisticated and elegant than "beer can chicken." 🤪 The latter conjures up an image of something you'd eat with your hands at a back yard barbecue. 🍺  The exact same chicken renamed Pollo A La Brasa transforms the same meal into  something you'd be served at a fancy French bistro. 🇫🇷   

The choice is yours.  If you're an unpretentious, casual cook - call it "Beer Can Chicken."  If you want to wow young children and impress your dinner guests, refer to your juicy and delicious bird as "Pollo A La Brasa."    ​

Pollo A La Brasa
12 ounce can beer
2 Tablespoons minced garlic
2 Tablespoons lime juice
2 Tablespoons soy sauce
2 teaspoons salt
2 teaspoons yellow mustard
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon cumin
1 whole chicken

Whisk together 1/2 cup beer, garlic, lime juice, soy sauce, salt, mustard, pepper, thyme and cumin.  

Place chicken in bowl.  Pour marinade between skin and meat, rub over skin an inside chicken cavity.  

Cover and refrigerate 24 hours.  Refrigerate remaining beer. 

Soak wood chips in water.  Light grill.  Place soaked wood over coals.  

Spray beer can with cooking spray.  Slide chicken over can and place in a grill safe pan.  

Place pan with chicken on grill and cook until thigh meat registers 175 degrees. 

Carefully remove chicken from can, transfer to a platter and let rest 15 minutes. 

Ciao!

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