Sinaloa-style roadside grilled chicken with knob onions
Rick Bayless · ♥ 443 likes · 10.8K views · 24 min video
Read about whole bird in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole chicken
Cut out the backbone with kitchen shears; break the breastbone by hand and flatten; tuck the wings and turn in the legs.
- 1½ tbsp ancho powder
- 1 tsp Mexican oregano
- ½ tsp Mexican cinnamon
- 1 tsp salt
- cloves
- ¼ cup fresh squeezed orange juice
- 3 tbsp apple cider vinegar
- garlic
Mix ancho powder, Mexican oregano, cinnamon, salt, cloves, orange juice, cider vinegar and garlic into a marinade; add the chicken.
Set a gas grill for indirect cooking, burners on each side and off in the middle; put the chicken in the middle.
- soaked hickory chips
Wrap soaked hickory chips in a foil packet, poke holes with a knife and set over the hottest part to smoulder.
- knob onions
- oil
When the chicken is almost done, spray the knob onions with oil and grill over the hotter part about 10 minutes until soft and starting to caramelize.
Cut the chicken in half through the breast, then separate breast from leg-and-thigh quarters; serve with roasted tomatillo salsa and the onions.