65 minutes
A succulent whole chicken marinated in a flavorful blend of spices and grilled to perfection, served with charred knob onions.
Ground Ancho Chile Powder
tablespoons
Dried Oregano, Mexican preferred
teaspoons
Ground Cloves
pinches
Ground cinnamon, Mexican canela preferred
teaspoons
Garlic Clove, finely chopped or crushed
each
tablespoons
cups
teaspoons
Large Chicken, approximately 3 pounds
0 lb
Green Onions, with large white bulbs
bunch
Vegetable Oil, for brushing
as needed
Olive Oil, for brushing
as needed
Roasted Tomatillo Salsa, optional
cups
1. Prepare the Marinade
Mix the ancho chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and salt in a small bowl to create the marinade.
2. Butterfly the Chicken
Remove the backbone of the chicken to butterfly it, then apply the marinade generously over the chicken.
3. Grill the Chicken
Preheat the grill to 325°F and cook the marinated chicken, skin side up, for about 45 minutes or until the juices run clear when pierced.
4. Grill the Onions
About 10 minutes before the chicken is done, brush the green onions with oil, sprinkle with salt, and grill until charred and tender.
5. Rest and Serve
Let the chicken rest for 5 to 10 minutes after grilling, then serve with the charred onions and optional Roasted Tomatillo Salsa.
Use an instant-read thermometer to ensure your chicken is cooked perfectly. Aim for an internal temperature of 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh. Proper cooking temperature is crucial for both safety and juiciness.
To promote even cooking and achieve a crispy skin, spatchcock (or butterfly) your chicken. This involves removing the backbone with kitchen shears and pressing the bird flat. This method increases the surface area exposed to the heat and allows for a more even cook.
Set up your grill for two-zone cooking
Allow your chicken to marinate overnight. This extended marination time helps the flavors penetrate deeply into the meat, ensuring every bite is flavorful. Use a mixture of citrus (like lime or orange juice), garlic, and spices for a vibrant marinade.
Let the chicken rest for at least 10 minutes after cooking. This allows the juices to redistribute throughout the meat, preventing them from spilling out when you cut into the chicken.
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