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