Grilling: Mexican Roadside Chicken with Green Onions
I've gone and done it. I've officially killed my copy of Rick Bayless's Mexican Everyday. Now more a mess of loose pages than an actual book, this favorite had shown signs of giving way for over a year. The final culprit-- a Mexican Roadside Chicken recipe. I've passed it up many times, and only turned to the inconspicuous recipe this fateful day to appease some non-beef eaters who wouldn't partake in my skirt steak fajitas.
Luckily, the book did not die in vain. This chicken, which was more of an afterthought, became the real star of the day. After a 45-minute cook over indirect heat, a picture-perfect, mahogany-skinned bird was revealed. The feast for the eyes quickly gave way to its succulent flavors--an earthy and acidic combination enlivened by the chicken's juiciness, all of which paired very nicely with the green onion and tomatillo salsa accompaniments. Although disappointed by the loss of my book, this meal did wonders to ease the pain.
Mexican Roadside Chicken with Green Onions
- serves 4 -
Adapted from Mexican Everyday by Rick Bayless
Ingredients
For the rub:
1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon salt, plus a little more for the onions
1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions
Grilled tomatillo salsa, for serving
Procedure
1. 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.
2. 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. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side.
4. To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.
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23 Comments:
looks great .... and i'm sure it tasted delicious.... it's picture perfect!
it brought back a memory ... my beloved chihuahua, willie, who is now departed - once saw a deep fried turkey sitting on the counter (much like your chicken) and the hair on his back stood up and he barked at it like crazy. i loved that little guy! ;^) pooch
pooch at 8:51PM on 08/28/09
Is it just me or does that chicken actually look sexy?
juliebugsmama at 10:20PM on 08/28/09
When it came off the grill, I think I mentioned something about having a love affair with it.
Joshua Bousel at 11:23PM on 08/28/09
Oh. My. God. I think I just had a foodgasm. You are so right, juliebugsmama. It's just plain porn.
Joshua, I passed up this recipe many times, too. Thanks for turning me on to it. And I think Mr. Bayless should be told about you. . . if there's a spike in sales of his cookbook because of your photo, it would be nice if he thanked you by sending a (signed) replacement.
I think I'd rather have this photo hanging in my living room than the Mona Lisa. It's that beautiful.
betteirene at 2:51AM on 08/29/09
Great, thanks!
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rtube49 at 5:41AM on 08/29/09
Spatchcocked chicken beats beer can chicken any day of the week! I love the flavor profiles in this. I might have to make this, as I have a chicken just begging to be put on the Big Green Egg today.
swibirun at 7:32AM on 08/29/09
I adore this recipe. And my copy of Mexican Everyday has died too. And I still use it. Even though it is just a mass of loose pages (barely) contained in its cover.
allenb at 7:58AM on 08/29/09
©allenb: A fine book like that this should have be given a bounding that could stand years and years of abuse. Instead I'm left either trying to avoid the loss or disorder of the loose page, or deciding to shell out for another copy. Either way, this book will always be in my library.
Joshua Bousel at 8:46AM on 08/29/09
@betteirene hit it on the head. The mere sight of that bird has me ordering up the book and creating a shopping list. In the world of food porn that's centerfold material right there and Mr Bayless should gift you accordingly :)
nesea at 10:00AM on 08/29/09
I've found a new pick up line: Hey baby, do you wanna spatchcock my chicken?
conky at 11:37AM on 08/29/09
grilled scallions are my absolutely favorite!!! They are even great when done indoors on a grill pan. The problem is then, how do you have room to grill the chicken at the same time? Better try them with these salmon burgers that can easily be made along side in a skillet.
http://www.biggirlssmallkitchen.com/2009/07/recipe-flash-asian-salmon-burgers-with.html
BigGirlPhoebz at 12:40PM on 08/29/09
Got my hopes up. Thought you were giving away copies.
lambowner at 12:55PM on 08/29/09
@josh! I am trying to decide the same thing. I am thinking of poking holes in the pages and turning it into a three ring binder. And using the money I saved on buying another copy to sink into another one of Bayless's cookbooks that I will wear out.
allenb at 1:28PM on 08/29/09
Ahh, I too love my Mexican Everyday book. In fact, making Smoky Pork Tinga Tacos tonight! Can't wait to get home to the smell of deliciousness in the slow cooker. This chicken looks absolutely amazing. That's it - making this definitely next week!
tastyeatsathome at 3:43PM on 09/02/09
Wow, I cooked great ribeyes for my husband and his parents who flew in for the first time today. This looks better and I can practically taste it. That goes on the menu this week! Thanks so much for sharing it. dee@cookingwithdee.net
tdl1501 at 12:06AM on 09/03/09
Chicken looks great, guess I'll have to buy a copy of his book.
Rest assured your book IS NOT DEAD it has moved on to another phase of it's existence! It's now a loose leaf, just make use of a 3-hole hole punch and put in a binder. It'a cheaper in the long run as it can transform many good cookbooks to binder form when they wear out too, since the quality of binding has gotten so cheap to keep costs down. Can you imagine how much it would cost to make a book with a good, durable binding and the finished book would be extremely expensive.
butterfingers at 2:11PM on 09/03/09
I took a cookbook, in which the binding failed a month after purchase, to Kinko's. A few bucks later it has a new plastic binding and plastic cover. It was a paper back, i dont know if they would do a hard back.
MadameD at 8:36PM on 09/03/09
made this recently after seeing it on Rick's show...it was just wonderful.
sammie at 10:22AM on 09/04/09
Scallions are okay, but try this the real Mexican way, with knob onions. Swipe them with a little oil and then grill them over hot coals, along with your chicken.
Cristina
http://www.mexicocooks.typepad.com
MexicoCooks at 3:34PM on 09/07/09
This was the best chicken. It's impressive and has a lot of flavor. Delicious.
pakoss at 11:01AM on 09/13/09
I've got this on the grill right now for the second time. The first time I smoked it and it was very good, but I thought that the long smoking may have taken some of the flavor of the wet rub away. This time I'm doing it as per your recipe, and am having a hard time keeping my charcoal fire at 350-- it's staying more around 300. It is taking a LOT longer than 45 minutes. :^( Also, I see you recommend cooking to 165 degrees, but all my thermometers say 180 for poultry. What's up with that? Thanks for passing along the great recipe.
MuddyG at 7:02PM on 09/19/09
I prefer an Achiote rub... looks similar, but better. Tastes better too.
ChefR0bert at 10:29AM on 10/21/09