Mexican Roadside Chicken
A feast for the eyes as much as the stomach, this mahogany-skinned bird has an earthy and acidic rub whose deep flavor is further enlivened by the chicken's juiciness.
- Time: 60 min
- Servings: 2
Source: meatwave.com
Ingredients
- teaspoons ground ancho chile powder
- teaspoon dried oregano, preferably Mexican
- A big pinch of ground cloves
- teaspoon of ground cinnamon
- garlic cloves, peeled and finely chopped or crushed through a garlic press
- tablespoons apple cider vinegar
- fresh orange juice
- teaspoon Kosher salt, plus a little more for the onions
- large chicken, about 3 lbs, butterflied
- large bunches of green onions or knob onions
- A little olive oil for brushing the onions
- Grilled tomatillo salsa, for serving