Best Mexican Roadside Chicken With Green Onions Recipes

MEXICAN ROADSIDE CHICKEN WITH GREEN ONIONS image

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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.

Grilled Roadside Chicken With Knob Onions image

Provided by p00gJr

Time 2h

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons ground dried ancho chile powder
1 tablespoon dried oregano
1/2 tablespoon ground cloves
1/4 teaspoon ground cinnamon
3 garlic cloves, peeled and finely diced
3 tablespoons vinegar (I prefer apple cider)
1/4 cup orange juice
1 lime, juice of
1 teaspoon salt
1 whole chicken
1 bunch green onion, with large bulbs

Steps:

In a small bowl, mix together all the marinade ingredients.
Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!).
Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.

Nutrition Facts : Calories 759.6, Fat 53.7, SaturatedFat 15.3, Cholesterol 243.8, Sodium 865.7, Carbohydrate 8.1, Fiber 2.6, Sugar 2.5, Protein 58.6