Fustini's Oils and Vinegars
Chicken al Carbon

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Chicken al Carbon


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Chicken al Carbon

Submitted by Corporate Chef Andy Stewart


  • 1 whole chicken, backbone removed and halved
  • 1 tablespoon lemon juice
  • 2 tablespoons Fustini's Robust SELECT olive oil
  • 8 garlic cloves, minced
  • 1 tablespoon sweet paprika
  • 2 teaspoons cumin
  • 2 tablespoons Harwood Gold Sriracha
  • 1 tablespoon Bay Seasoning
  • pinch salt
  • Mojo
  • bibb lettuce


Step 1.  Mojo

Combine all ingredients in a container with a tight-fitting lid.  Shake to combine. Shake before using.

Step 2. 

Place chicken into a large container.  Combine lemon juice, garlic, olive oil, paprika, bay seasoning and salt and rub into chicken.  Marinate chicken overnight.

Prepare a hot grill for direct and indirect cooking.  Sear chicken halves on the direct side until slightly charred on both sides, brush with some mojo, then finish on indirect until an internal temperature of 165 degrees is achieved. Brush with more mojo if the chicken looks dry or anytime you turn.  Let rest before serving carving into pieces.

Serve over Bibb lettuce with more mojo on and around.

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