Grilling the Whole Chicken

Chef David Groll from Pollo Tropical joins Good with tips for grilling a whole chicken with guava BBQ sauce.

Pollo Tropical Mojo Chicken Marinade

½ C olive oil
1 C vegetable oil
8 cloves garlic, minced
1 small onion, minced
1 ½ tbsp salt    
½ C water
1 C fresh lime juice
1 tbsp ground annatto seasoning

Combine all ingredients and mix well. Bring ingredients to a simmer in a heavy bottom pot. Allow to slowly simmer 15 minutes. Cool in the refrigerator. Add chicken and marinate for up to 2 hours before grilling.

Pollo Tropical Guava BBQ Sauce

1 C BBQ sauce - any Texas favorite
1-2 tsp hot sauce
2 tsp coarse ground black pepper
1 C guava jam or marmalade

Combine all ingredients and mix well. Slather on chicken at the end of grilling or serve alongside as a dipping sauce.

Grilling Tips & Tricks

Remove excess fat found on the chicken to minimize flare ups and scorching from the open flame.

Cut the bird in half down the breast plate to flatten it out so it grills evenly.

Break the joints of the wings and the legs to get the chicken as flat as possible or ask your butcher for a "butterflied" chicken.

A butterflied chicken results in even cooking of the chicken and prevents an over/undercooked bird.  

Marinate the chicken for up to two hours.

Start grilling with the breast side down so that when you flip the chicken the juices remain in the breast meat for the last part of the cooking process.

Grill each side for 20-25 minutes over moderate heat, or until a thermometer inserted into the thickest part of the thigh reads 165 degrees.

Baste chicken with BBQ sauce in the last two minutes of cooking to avoid it burning and turning bitter.