Make This Pollo Al Carbon and Wow a Crowd

Bowl of pollo al carbon on table with beans and salsa

For years, Minneapolis-based chef Jorge Gúzman has been perfecting his Yucatecan-influenced pollo al carbon recipe. The final result is a bird that's juicy, with a hint of sweetness and acidity, just the right amount of heat, and a kiss of smoke, courtesy of the grill. You can sample this magical marriage of charcoal and chicken at his aptly named pop-up Pollo al Carbon if you're in the area— or you can create it at home. Read on for the (ever-so slightly adapted) recipe. While the ingredient list is long, we promise it's worth the extra effort.