Pollo a la Brasa by Edward Lee

True pollo a la brasa is slow-cooked over charcoal, and if you have a charcoal grill, you should cook your chicken on it, rather than in the oven, as in this recipe.

Photo by Dimity Jones

YIELD: Serves 2 or 3 as a main course

From Edward Lee's Buttermilk Graffiti:

“True pollo a la brasa is slow-cooked over charcoal, and if you have a charcoal grill, you should cook your chicken on it, rather than in the oven, as in this recipe. But it is the marinade that makes this dish so special. The chicken must be marinated overni…