Zapappy

Name: Pollo Asado al Carbón
Prep time: 20 min
Cook time: 45 min
Total time: 585 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 fresh whole chicken, 3 1/2–4 lb, Giblets removed; split completely through the breast and backbone into 2 halves.; 1 tbsp Diamond Crystal kosher salt or 2 tsp Morton kosher salt, Use 9 g regardless of brand; the stated gram weight controls.; 1 tsp garlic powder, Use finely granulated garlic powder for even distribution beneath the skin.; 1 tsp Mexican oregano, Finely crumbled.; 3/4 tsp freshly ground black pepper, Grind shortly before mixing for the strongest aroma.; 1/2 tsp ground cumin, Keep the quantity restrained so cumin supports rather than dominates the smoke.; 2 tbsp neutral oil, divided, Use 1 tbsp in the citrus coating and reserve 1 tbsp specifically for oiling the grill grate.; 1 tbsp fresh lime juice, Apply only shortly before grilling.; 1 tbsp fresh orange juice, Use fresh juice without added sugar.; 1 tsp Worcestershire sauce, Check the label for fish and wheat allergens.; 1 small dry mesquite wood chunk, 2–3 oz, Alternatively, use 2 small dry oak chunks; do not soak.

Cooking

Ingredients

Chicken

1 fresh whole chicken, 3 1/2–4 lb, Giblets removed; split completely through the breast and backbone into 2 halves.
1 tbsp Diamond Crystal kosher salt or 2 tsp Morton kosher salt, Use 9 g regardless of brand; the stated gram weight controls.
1 tsp garlic powder, Use finely granulated garlic powder for even distribution beneath the skin.
1 tsp Mexican oregano, Finely crumbled.
3/4 tsp freshly ground black pepper, Grind shortly before mixing for the strongest aroma.
1/2 tsp ground cumin, Keep the quantity restrained so cumin supports rather than dominates the smoke.
2 tbsp neutral oil, divided, Use 1 tbsp in the citrus coating and reserve 1 tbsp specifically for oiling the grill grate.
1 tbsp fresh lime juice, Apply only shortly before grilling.
1 tbsp fresh orange juice, Use fresh juice without added sugar.
1 tsp Worcestershire sauce, Check the label for fish and wheat allergens.
1 small dry mesquite wood chunk, 2–3 oz, Alternatively, use 2 small dry oak chunks; do not soak.

Directions

Dry-Brine the Chicken

Set the whole chicken on a sanitized {{tool:cutting-board}}. Using sturdy {{tool:kitchen-shears}}, split it completely through the breast and backbone into 2 halves, or ask a butcher to split it before purchase. Remove any remaining giblets, inspect the cavities, and pat every surface completely dry.
Carefully loosen the skin over each breast and thigh without tearing it. Mix 1 tbsp Diamond Crystal or 2 tsp Morton kosher salt, 1 tsp garlic powder, 1 tsp mexican oregano, 3/4 tsp black pepper, and 1/2 tsp ground cumin until evenly distributed.
Season the flesh beneath the loosened skin first, then season the cavities and exterior skin, dividing the mixture evenly between both halves. Arrange the halves skin-side up on a {{tool:sheet-pan-wire-rack}} and refrigerate uncovered for at least 8 hours and up to 24 hours. This is a dry brine, not a wet marinade.

Prepare the Fire and Coating

Remove the chicken from the refrigerator 30 minutes before grilling. In a {{tool:mixing-bowl}}, use a {{tool:whisk}} to combine 1 tbsp of the neutral oil, 1 tbsp lime juice, 1 tbsp orange juice, and 1 tsp worcestershire sauce.
Only during the final 10 minutes before the chicken goes onto the grill, use a {{tool:pastry-brush}} to apply the coating thinly over both sides. Do not pour on excess liquid or leave the acidic mixture on the chicken overnight.
Light enough charcoal in a {{tool:charcoal-chimney}} to fill a standard chimney about three-quarters full. When the coals are fully lit, bank them over one half of the {{tool:charcoal-grill}} and leave the other half clear to create direct and indirect zones.
Place 1 small dry chunk mesquite wood chunk at the edge of the coals. Clean the grate with a {{tool:grill-brush}}, then use {{tool:tongs}} and a folded paper towel moistened with the reserved 1 tbsp neutral oil to oil the grate. Open the vents, close the lid, and stabilize the grill at 425–475°F. Begin cooking only when the smoke is clean and nearly invisible rather than thick and white.

Grill, Rest, and Carve

Place both chicken halves skin-side up over the indirect zone with the legs closer to the coals. Close the lid with the exhaust vent positioned over the chicken and cook for 25–35 minutes, rotating the halves once for even exposure.
Check several locations with an {{tool:instant-read-thermometer}}, avoiding contact with bone. Begin the direct-fire finish when the breast registers 120–125°F and the deepest thigh meat registers 135–145°F.
Using {{tool:tongs}}, move both halves over direct heat if the direct zone holds them without crowding, beginning skin-side down. Keep the lid open and turn, rotate, or reposition each half every 45–90 seconds to build crisp amber skin and scattered dark char. Move either half briefly to indirect heat whenever rendered fat produces aggressive flames. If the direct zone cannot hold both safely, finish one half at a time and plan to serve the two halves as staggered hot batches rather than holding the first through the second half’s entire finish.
Continue until each half's breast reaches 160–162°F and its thigh reaches at least 175°F, usually 6–12 minutes over direct heat. Transfer each half to a clean {{tool:sheet-pan-wire-rack}} as soon as it reaches both targets, leave it uncovered, and record the start of its own 10-minute rest. When both fit over direct heat, their rest periods should begin within a few minutes of one another.
After each half has rested for its own full 10 minutes, verify its breast with the thermometer at several points and confirm a minimum of 165°F. If any location is lower, return only that half to gentle indirect heat until it reaches 165°F, then rest it briefly again. Do not leave the first half over indirect heat while finishing the second.
Transfer each safely rested half to a clean {{tool:cutting-board}}. Use a {{tool:chef-knife}} to separate it into breast, wing, thigh, and drumstick, producing 8 pieces total. Serve both together after concurrent finishing, or serve each half immediately after its verified rest when grill space requires staggered finishing.