Preparation

clean the chickens of trace blood, wash and dry them with a kitchen towel. it is advisable to cut them by the spine, open them well, crush them and cut the joints.

brush them already with the adobe kept near the fire and immediately they settle on the grill with the belly side. reach a complete browning with moderate heat, then turn them over to cook them on the skin side, also completing the browning of this part. During the entire cooking period, brush with the adobe, adding water and salt to dilute it.

A better way to finish the taste is, once the cooking is finished, remove them from the direct coals so that when serving them the skin feels rather dry and somewhat crunchy.

Ingredients

  • 2 chickens weighing 2 kilos each
  • a marinade formed with a mixture of 100 cc. of oil
  • 2 lemons squeezed
  • Salt
  • pepper, oregano
  • ground chili