Chicken Adobo under Load

by Editorial Staff

Ingredients

  • Smoked paprika – 2 tablespoons
  • Ground allspice black pepper – 2 teaspoons
  • Ground cumin (cumin) – 1.5 tablespoons
  • Chicken – 1.299 kg
  • Dried oregano – 1 tablespoon
  • Garlic – 10 cloves
  • Lemon – 1 piece
  • Ground black pepper – to taste
  • Salt to taste
  • Olive oil – 60 ml

Directions

  1. Use kitchen scissors or a sharp knife to remove the ridge from the chicken, spread it by pressing firmly with your palm, and bend the tips of the wings up so that they do not burn on the grill. Then gently pry the skin over the breast with a knife, without cutting it off, and distribute several (three to four pieces) thin lemon slices under it.
  2. Place the chicken in a deep baking dish or equally large bowl.
  3. Squeeze the juice from the remaining lemon and grate the zest on a fine grater, mix in a separate container with olive oil, dried oregano, cumin, smoked paprika, freshly ground allspice, crushed garlic, salt and pepper and beat well with a whisk. Pour the resulting marinade over the chicken and refrigerate overnight.
  4. Preheat the grill and heat a wide, flat-bottomed cast iron skillet on it.
  5. Wrap heavy bricks in foil and heat them well on the grill. Place the chicken breast-side down in a skillet and press down well with a brick.
  6. Fry the chicken, turning halfway through once, forty to forty-five minutes, until a bright crust appears on both sides. 

Then remove from heat, cool for fifteen to twenty minutes and serve.

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