Mexican cuisine · Meat & Kebab

Pollo a la Talla

Butterflied chicken in a guajillo-achiote adobo, grilled over embers until crisp – the classic from Guerrero.

Ingredients · for 4 servings

• 1 chicken (about 1.4kg)
• 6 guajillo chiles
• 2 chipotles in adobo
• 2 tbsp achiote paste
• 4 garlic cloves
• 2 tbsp vinegar
• 1 tsp oregano
• 1/2 tsp cumin
• 2 limes
• 1 white onion
• 3 tbsp oil

Instructions

1. Using sturdy kitchen shears, cut the chicken open along the backbone, flatten it out, season both sides with salt and let rest uncovered in the fridge for at least 2 hours, preferably overnight.
2. Deseed the guajillo chiles, toast in a dry pan for 30 seconds per side, then soak in hot water for 15 minutes until soft and pliable.
3. Blend the chiles with the chipotles, achiote paste, garlic, vinegar, oregano, cumin and 100ml of the soaking water into a smooth adobo, then stir in the oil.
4. Coat the chicken thickly all over with the adobo, working some of it under the skin, and let marinate for 1 hour.
5. Grill over medium embers, or roast in the oven at 200°C (400°F), skin-side down first for 25 minutes, then flip and cook for another 20–25 minutes until the skin is glossy lacquer-red and the juices at the thigh run clear.
6. Let rest for 5 minutes before carving, and serve with lime wedges and raw onion rings.