Garrobo Asado al Carbón (Charcoal-Grilled Iguana)

Name: Garrobo Asado al Carbón (Charcoal-Grilled Iguana)
Cook time: 1 min
Yield: 4 servings
Cuisine: Central America
Ingredients: 2 lbs iguana backstraps or whole garrobo sections; Juice of 4 limes; Juice of 2 sour oranges (naranja agria) or substitute 1/2 cup orange juice + 2 tbsp lime juice; 8 cloves garlic, crushed; 2 tbsp achiote paste; 1 tbsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 2 tsp coarse salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 bunch fresh cilantro (for serving); Lime wedges (for serving); Charcoal for grilling

Costa Rican and Panamanian garrobo grilled over charcoal with sour orange, achiote and indigenous spices. Smoky, citrus-forward, simply cooked.

Medium

1 hour 45 min

Serves 4

Central America

Grilled & Roasted Iguana

Main Course / Entree

Backstraps

Recipe Source: Traditional Costa Rican & Panamanian Preparation

Please review our Consumption Disclaimer for important safety and sourcing information before preparing this recipe.

Ingredients

•2 lbs iguana backstraps or whole garrobo sections
•Juice of 4 limes
•Juice of 2 sour oranges (naranja agria) or substitute 1/2 cup orange juice + 2 tbsp lime juice
•8 cloves garlic, crushed
•2 tbsp achiote paste
•1 tbsp ground cumin
•1 tsp dried oregano
•1 tsp smoked paprika
•2 tsp coarse salt
•1 tsp black pepper
•2 tbsp vegetable oil
•1 bunch fresh cilantro (for serving)
•Lime wedges (for serving)
•Charcoal for grilling

Instructions

1
Clean iguana meat thoroughly. If using whole sections, score the meat with diagonal cuts about 1/4 inch deep to help marinade penetrate.
2
In a bowl, combine lime juice, sour orange juice, crushed garlic, achiote paste, cumin, oregano, paprika, salt, pepper, and oil. Whisk until achiote is fully dissolved and marinade is well mixed.

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Place iguana in a large glass or ceramic dish. Pour marinade over meat, turning to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Turn occasionally.

4

Prepare charcoal grill. Build a medium-hot fire with charcoal. Let coals burn until covered with white ash (about 30 minutes).

5

Remove iguana from marinade, letting excess drip off. Reserve marinade.

6

Oil the grill grate to prevent sticking. Place iguana on the grill over medium-hot coals.

7

Grill for 25-35 minutes total, turning every 7-8 minutes and basting with reserved marinade. Cook until internal temperature reaches 165°F and meat is cooked through with nice char marks.

8

Remove from grill and let rest for 5-10 minutes, tented with foil.

9

Slice or chop meat. Garnish with fresh cilantro and serve with lime wedges.

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