Grilled & Roasted Iguana Recipes
Master the art of grilling and roasting iguana meat to create beautifully charred, flavorful dishes with crispy exteriors and juicy interiors.
Garrobo Asado al Carbón (Charcoal-Grilled Iguana)
Traditional Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote, and indigenous spices.
Grilled Iguana with Lime & Cilantro
Simple grilled preparation finished with fresh lime juice and cilantro.
About This Method
Grilling and roasting are among the most popular methods for preparing iguana, bringing out the meat's natural flavors while creating delicious caramelization on the surface. High-heat cooking works especially well for tender cuts like tail meat and backstraps, producing dishes with appealing char marks and smoky notes.
Cooking Tips & Techniques
Marinate iguana for at least 2 hours before grilling. Preheat your grill to medium-high heat (375-450°F) and oil the grates well. Cook tail meat for 4-6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes before serving.