GRILLED ROADSIDE CHICKEN WITH KNOB ONIONS
Steps:
- In a small bowl, mix together the marinade ingredients Heat one side of grill to medium. While the grill is heating, remove the giblets 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 next; discard backbone (nb: save for stock!). Open the bird out onto your work surface, breast side up. Make sure that the legs are turned inward. Using your fist or a mallet, wallop the bird on the breast, hard enough to dislodge the center bones and flatten the breast. Twist the last joint of the winds over the breast then down behind the "shoulders", tucking them firmly to keep them in place while grilling. Smear both sides of the chicken with the marinate. Lay in the center of the grill. Cook, without turning, basting from time to time until the juices run clear when a thigh is pierced deeply with a form (160 on an instant read thermometer), about 45 minutes. About 10 minutes before chicken is ready brush or spray green onions with oil and sprinkle with salt. Grill directly over fire, turning frequently, until tender and browned. Remove chicken to a cutting board. It will lose less juice if you cover it loosely with foil and let it rest 5-10 minutes. Cut the chicken into quarters (or smaller pieces). Transfer a portion to each of four dinner plates. Top with grilled onions, and you're ready to serve. Pass the salsa separately.
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