60 minutes
A traditional grilled chicken recipe served with charred green onions and accompanied by roasted tomatillo salsa.
Ground Ancho Chile Powder
tablespoons
Dried Oregano, preferably Mexican
teaspoons
Ground Cloves
pinches
Ground cinnamon, preferably Mexican canela
teaspoons
Garlic Clove, peeled and finely chopped or crushed
each
tablespoons
cups
teaspoons
Large Chicken, 3-pound
each
0 bunches
Vegetable Oil, for brushing onions
as needed
Roasted Tomatillo Salsa
cups
1. Prepare the Marinade
In a small bowl, combine the ancho chile powder, oregano, ground cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of salt. Stir everything together until well mixed.
2. Prepare the Grill
Set up your grill for indirect cooking by setting a gas grill to medium on one side, or aim for medium-hot coals banked to one side for a charcoal grill.
3. Prepare the Chicken
Spatchcock the chicken by cutting along both sides of the backbone to remove it, then press down firmly on the breast to flatten the chicken. Apply the marinade generously to both sides of the chicken.
4. Grill the Chicken
Place the chicken on the grill away from direct heat. Cook for about 45 minutes, basting occasionally with the marinade, until the chicken juices run clear when the thigh is pierced.
5. Grill the Onions
About 10 minutes before the chicken is ready, brush the green onions with oil, sprinkle with a little salt, and grill them directly over the fire until tender and browned, for about 10 minutes.
6. Rest and Serve the Chicken
Let the chicken rest for 5 to 10 minutes after grilling, then quarter for serving. Serve topped with grilled onions and offer Roasted Tomatillo Salsa on the side.
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