Pollo Asado
Thomas J. Story
Take one bite of Bacanora’s grilled chicken, and you probably won’t believe it’s only seasoned with salt. But that’s exactly how the team prepares their poultry. Let’s just say, they let the grilling do the talking. Serve with potatoes, frijoles de la olla, salsas, and warm tortillas.
Tip: Chef Andrade prefers mesquite for his open-fire grill. If you can’t get pieces of wood, try mesquite charcoal.
Sunset Wine Club: Perfect Pairing
THE WINE: 2019 Paydirt Going For Broke Red Wine, California
TASTING NOTES: The glass uncovers a generous ruby core with aromas led by black cherry, mission plum, and lovely spice. The mouthfeel is juicy and balanced by excellent acidity.
WHY IT WORKS: Elegance and power with a lush profile make it the ultimate red blend for Bacanora’s wood-fired Sonoran dishes.
Find this bottle, and others just like it, at the Sunset Wine Club.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling," and also in "Drink the Issue: Sunset Wine Club’s Perfect Pairings from the 2022 Outdoor Living Issue."
How to Make It
1
Spatchcock the chicken by cutting out the backbone with kitchen shears. Season all over with salt, and let rest at room temperature for 30 minutes while you heat up the grill.
2
Over a wood or charcoal fire, grill the chicken skin-side up over direct heat for about 15 minutes, then flip it and grill skin-side down another 10. (Make sure you move your chicken around because the fat will start rendering, which can affect the flames.) Remove it from the grill and let it rest 6–7 minutes, then return it to the grill, skin-side down, over indirect heat and let it cook until the skin is crispy.
3
Serve whole chicken breasts, thighs, wings, and drumsticks with potatoes, frijoles de la olla, salsas, and warm tortillas.
Ingredients
1 whole chicken, about 4–5 lbs.
2 tbsp sea salt
12 flour tortillas
Directions
1
Spatchcock the chicken by cutting out the backbone with kitchen shears. Season all over with salt, and let rest at room temperature for 30 minutes while you heat up the grill.
2
Over a wood or charcoal fire, grill the chicken skin-side up over direct heat for about 15 minutes, then flip it and grill skin-side down another 10. (Make sure you move your chicken around because the fat will start rendering, which can affect the flames.) Remove it from the grill and let it rest 6–7 minutes, then return it to the grill, skin-side down, over indirect heat and let it cook until the skin is crispy.
3
Serve whole chicken breasts, thighs, wings, and drumsticks with potatoes, frijoles de la olla, salsas, and warm tortillas.
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