Mexican Roadside Chicken Food
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
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ROTISSERIE CHICKEN POLLO ASADO
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5/5 (2)Category RotisserieCuisine MexicanTotal Time 3 hrs
- Whisk the Pollo Asado Norteño marinade ingredients in a gallon zip-top bag. Stuff the chicken cavity with a half-rind from each of the squeezed fruits – one orange, lemon, and lime rind in the cavity. Put the chicken in the bag with the marinade, squeeze out as much air as possible, and seal the bag. Flip the bag over a few times to coat the chicken with the marinade. Put the bagged chicken in a baking dish and refrigerate for 2 to 8 hours, flipping every hour or so to redistribute the marinade.
- Take the chicken out of the bag, and let any excess marinade drip off. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while preparing the grill.
- Set up the grill for indirect high heat (450°F or higher). On my Weber Summit, I remove the grill grates and preheat the grill with all burners on high for 15 minutes. Then I turn off all but the outer burners – burners 1 and 6. I also turn on my rotisserie burner and set it to high.
- Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook with the lid closed as much as possible. (If you have an infrared rotisserie burner, turn it off after the chicken is browning well, about 30 minutes, and let the burners in the main body of the grill finish cooking the bird.) The chicken is done when it reaches 160°F in the thickest part of the breast, about 1 hour.
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- Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and 1 teaspoon of slat together in a small 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. Remove the chicken from the grill and allow to rest for 10 to 15 minutes.
- 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.
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