Pollo a la Brasa


  • 4 chicken legs
  • 4 chicken thighs
  • 1 quart brine, your recipe
  • 1 cup marinade, recipe follows
  • 2 avocados, sliced into chunks
  • ½ small red onion, finely julienned
  • ¼ cup mint leaves, torn
  • ¼ cup cilantro leaves
  • ½ cup cucumber, seeded and diced large
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Kosher salt, to taste


Combine chicken with brine and refrigerate for 4 hours. Remove chicken from the brine, pat dry, toss with marinade and marinate for 4 to 12 hours.

Grill chicken to an internal temperature of 155 F; rest meat.

To finish, combine avocado, red onion, mint, cilantro, cucumber, lemon and olive oil and add salt to taste. Serve chicken with the avocado salad. Makes 4 servings.

To make marinade: combine ½ cup soy sauce, 3 tablespoons lime juice, 1 tablespoon chopped green onion, 1 tablespoon freshly grated ginger, 5 crushed cloves, 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons chopped fresh oregano and 1 teaspoon ground coriander.

Recipe by Chef Brandon Carter, Farm, Bluffton, South Carolina