Grilling: Mexican Roadside Chicken with Green Onions

Name: Grilling: Mexican Roadside Chicken with Green Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 Tbsps apple cider vinegar; 1 large chicken, about 3 lbs, butterflied; 1 clove A big pinch of ground; 2 garlic cloves, peeled and finely chopped or crushed through a garlic press; 2 teaspoons ground ancho chile powder; 1 teaspoons ground cinnamon; 4 servings A little olive oil for brushing the onions; 2 large bunches green onions or knob onions; 59 milliliters fresh orange juice; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon salt, plus a little more for the onions; 4 servings Grilled tomatillo salsa, for serving

The recipe Grilling: Mexican Roadside Chicken with Green Onions is ready in roughly 45 minutes and is definitely an awesome gluten free, dairy free, and primal option for lovers of Mexican food. One serving contains 156 calories, 0g of protein, and 15g of fat. This recipe serves 4. This recipe covers 4% of your daily requirements of vitamins and minerals. A mixture of ground cinnamon, ground ancho chile powder, through a garlic press, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix all the ingredients for the rub together in a small bowl.

Ingredients you will need

Dry Seasoning Rub

Equipment you will use

Bowl

When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty.

Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes.

Ingredients you will need

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Kitchen Thermometer

Grill

Remove the chicken from the grill and allow to rest for 10 to 15 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill

While the chicken is resting, brush the onions with olive oil and season with salt.

Ingredients you will need

Olive Oil

Whole Chicken

Onion

Salt

Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.

Ingredients you will need

Onion

Equipment you will use

Grill

To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.

Ingredients you will need

Salsa Verde

Green Onions

Whole Chicken

Equipment

Bowl

Kitchen Thermometer

Grill

Ingredients

Servings:

3Tbsps

apple cider vinegar 1large

chicken, about 3 lbs, butterflied 1clove

A big pinch of ground 2

garlic cloves, peeled and finely chopped or crushed through a garlic press 2teaspoons

ground ancho chile powder 1teaspoons

ground cinnamon 4servings

A little olive oil for brushing the onions 2large bunches

green onions or knob onions 59milliliters

fresh orange juice 1teaspoon

dried oregano, preferably Mexican 1teaspoon

salt, plus a little more for the onions 4servings

Grilled tomatillo salsa, for serving

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.