Pollo Asado Negro (with pics)

Pollo Asado Negro (Grilled Blackened Chicken)

This is Venezuelan, although certainly not authentic the way I'm doing it. What with the Frank's hot sauce, I'm bastardizing the recipe, but I wanted to kick it up a little. I will be taking half of the chicken and spicing it up further by putting a bottled hot and spicy rub on it.

Chicken is marinating right now and will have a total of 4 hours marinating time. Instead of two whole chickens, I am doing 8 drum/thigh quarters.

Marinade includes:

1/2 C Worcestershire sauce
1/4 C Canola oil
1 1/2 C brown sugar (not exactly keto)
Frank's Original hot sauce to taste
10 cloves of garlic ground to a paste
Salt and pepper to taste

I expect the chicken to turn out black, due to the sugar content. I am going to cook it fairly hot and fast, at 400+ degrees using indirect heat. I will be serving with lime wedges and cilantro for a garnish...

I'm looking for a spicy/tangy flavor from the hot sauce, brown sugar, garlic, and lime.

We'll see, but this one is super easy. I hope it turns out...



Chickens on! frick infrared. Red hot coals are beautiful. Normally I put the chicken over the flame for a little color, but since I expect this chicken to turn out pretty dark, I didn't bother...


I'm cooking this under the eaves of my garage, as it starting to rain and there is thunder in the distance. I love grilling in these conditions. Me and the elements... Okay, I have a beer fridge and a 55" TV in my garage, but the primal struggle is real...

Done.