HOME | About Us | Tips & Tricks... | About Hot Smoking | About Indirect Grilling | Links | Salad Recipes | All RECIPES

Chicken Maracucho

Venezuelan Ginger Chicken Thighs

For a typical Venezuelan taste, we first marinate these tender chicken thighs for a couple of hours in a fragrant adobo made of lime juice, brandy, fresh ginger slices, fresh garlic, cummin and black pepper. We then grill these babies cowboy style until they are a nice and tender golden brown.

You could use any cut of chicken meat for this Latin barbecue recipe, and you can also use this adobo on whole chicken or chicken skewers. We use skinless chicken thighs because they are so nice and juicy and tender.


Picture of Barbecue Chicken Maracucho with caraotas negras, fried platanos and white rice - by Hot Smoke BBQ. Barbecue Chicken Maracucho with Caraotas Negras, fried platanos and white rice.


Hot Smoke BBQ Charcoal Briquettes


Ingredients

For this Venezuelan barbeque chicken recipe you'll need the following ingredients:

3 pounds
1 cup
Chicken in parts (we use chicken thighs here)
Adobo Maracucho


Adobo Maracucho - Venezuelan Marinade

Photo of Venezuelan Ginger Adobo - by Blue Smoke BBQ. An adobo is a spicy Latin marinade, mostly on the basis of freshly squeezed lemon or orange juice. We use this adobo recipe for marinating pork and to make Chicken Maracucho.



Hot Smoke BBQ Charcoal Briquettes


Preparation of the Chicken


1.

Wash the chicken parts under cold running water (If you want to do this really proper, wash the chicken in water with vinegar) and blot dry using paper towels;

Photo of Chicken Thighs in Adobo Maracucho - by Hot Smoke BBQ.

2.

Marinate the chicken parts in the adobo for at least two hours, but preferably overnight.



Hot Smoke BBQ Charcoal Briquettes

The Barbecue !

Juancho's Split Grill

Photo of Juancho's Split Grill by Blue Smoke BBQ. To obtain sustained lower heat and improved temperature control, and to increase the grate area and be able to accommodate more meat or larger cuts, I developed an improved hot smoking method whereby the Weber Grill is set up for indirect grilling on one side.


"Cowboy Barbecue"

"Cowboy barbecue is a cross between grilling and smoking. You start the meat over the coals and move it when the color is right - then finish cooking it with indirect heat."

From the book "Legends of Texas Barbecue Cookbook" by Robb Walsh (page 144)

Photo of Juancho's Split Grill ready for some real Cowboy Bar-BQ. With Juancho's Split Grill you can first grill your meat directly over the hot coals on the left, then move it to the cooler area to the right, close the barbecue lid, and let the meat cook to perfection without the risk of charring.


Hot Smoke BBQ Charcoal Briquettes

On the Grill !

Photo of Venezuelan Ginger Chicken Legs grilled by the Cowboy Bar-BQ method by Hot Smoke BBQ. First, the chicken thighs are grilled directly over the glowing hot charcoal briquettes. This will take about one minute per side, just enough to create a crispy skin and grill marks.


Photo of Chicken Maracucho grilled by the Cowboy Barbeque method by Hot Smoke BBQ. Second, once these chicken thighs have had their skin slightly roasted and grill marks burned in, move them to the cooler area of the grate, away from the fire. Close the barbeque lid and let the meat cook to perfection by indirect grilling.

In this particular case we cooked these chicken thighs for half an hour with the bottom air vents of our Weber Gold set at 50% open. (we always keep the air ventilation holes in the lid of the barbecue fully open)


Hot Smoke BBQ Charcoal Briquettes

Chowtime!

Photo of Venezuelan Ginger Chicken Thighs grilled by the Cowboy Grill method by Hot Smoke BBQ. Time to attack! Venezuelan Ginger Chicken Thighs grilled by the Cowboy Grill method.




Hot Smoke BBQ Charcoal Briquettes


The PitBoss Suggests:


Caraotas Negras - Venezuelan Black Beans

Picture of Caraotas Negras by Blue Smoke BBQ. This traditional and very savory Venezuelan Black Beans Recipe is a perfect companion for almost any Western style barbecue main course.




Hot Smoke BBQ Charcoal Briquettes




At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !