Chicken Parrilla / Parrilla de Pollo

I’ve always found that the most difficult meat to cook on the parrilla is chicken.  It requires a quick burn, followed by slow and easy heating so that the juices of the chicken perform their magic without oozing out.

I prefer a whole chicken that I buy locally.  I wash it thoroughly and cut myself. Here’s any easy “how to” from CHOW.

I next make a rub:  a whole lemon and  enough oil to cover all the chicken parts, herb de Provence, cayenne, salt and pepper.  I let the chicken sit in the refrigerator, covered, but when I go to light the parilla, I take the chicken out of the refrigerator, uncover it and let it come to room temperature.

I use extra wood for chicken to make sure I’m going have plenty of charcoal. Maintaining a level heat is critical.  I chose some birch, maple and cherry for this burn.

Lots of wood for this Parrilla

I place  the chicken right on the flame, burning hard and fast. I want to seal the juices. You have to stay on top this because you don’t want to over-burn.

Stay on it! Don't Let it BURN!

In this next stage, I place my second Parrilla shelf on the original grille or parrilla and  move the large breasts to the top.  This is when the wine come out and I sip — a Malbec of course.  I then place the smaller legs and wings — and a small piece I cut off for my Nina, who was starving — on the lower parrilla.

Slowing  and Adding

I add vegetables too.  These are simply onions and carrots, also local (we’re waiting for these to pop from our garden), touch them up a bit with olive oil and sprinkled some pepper and a dash of cayenne.  I have a grille rack, given to me by my daughter, Chelsey, that I use for vegetables and any small items that may fall through into the fire.

By this time, I’m already into the nectar of the gods, the Malbec.  Finally, we’re done — it took about an hour’s time, after the lighting of the fire. The lighting took about 30 to 40 minutes, giving us time to chat and dream.

Bon Apéttit

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