Mexican Roadside Chicken (Bayless)
Recipe: #28188
September 23, 2017
Categories: Chicken, Onions, Mexican, Sunday Dinner, Grilling (Outdoor), Oven Roast, Gluten-Free, No Eggs, Non-Dairy, Spices Whole Chicken, Kosher Meat, Mexican Chicken, more
"An amazing grilled chicken recipe by Rick Bayless. Must admit, though, that I usually make this in the oven, baking at 350 until the chicken reaches an internal temp of 165 degrees. I've finally decided to post this recipe so I don't always have to pull out the book! When baking in the oven, I usually make sauteed onions in a pan on the stove and serve alongside. Just slice two onions thinly and saute with olive oil and salt over medium heat until very soft and golden brown."
Original is 4 servings
Ingredients
- FOR MARINADE
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- FOR REST OF DISH
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- OR... if making the chicken in the oven, use 2 sweet onions, sliced thin, and saute in a skillet until golden brown.
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Nutritional
- Serving Size: 1 (438.6 g)
- Calories 867.9
- Total Fat - 49 g
- Saturated Fat - 13.4 g
- Cholesterol - 299.4 mg
- Sodium - 1320.1 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 2.4 g
- Sugars - 3.8 g
- Protein - 94.5 g
- Calcium - 89 mg
- Iron - 5 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a small bowl, mix together all the marinade ingredients. Set aside.
Step 2
Light a charcoal fire and let it burn until the charcoal is covered with white ash (and about medium hot); bank half the coals to one side of the grill, half to the other. Or, heat a gas grill: You’ll need a grill with three burners, so that you can turn heat the outer two to medium and leave the center one off.
Step 3
While the grill is heating, flip the chicken onto its breast. Using poultry shears, cut down through the backbone from tail to neck, staying as near as possible to the center of the bone (to keep the skin attached). If you don’t have shears, lay the bird on its back, insert a long heavy knife into the body cavity and press down hard with a rocking motion to cut through the length of the backbone. 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 out the breast. Twist the last joint of the wings up over the breast and then down behind the “shoulders,” tucking them in firmly to keep them in place during grilling.
Step 4
Smear both sides of the chicken with the marinade. Lay in the center of the grill (it will not be over direct heat). Cook without turning, basting from time to time with any remaining marinade, until the juices run clear when a thigh is pierced deeply with a fork (an instant-read thermometer should register about 160 degrees when inserted at the thickest part of the thigh), about 45 minutes.
Step 5
If you’re cooking over charcoal, you’ll want to add more charcoal to the fire every half hour or so—the internal temperature of the grill should stay at about 325 degrees.
Step 6
About 10 minutes before the chicken is ready, brush or spray the green onions with oil and sprinkle with salt. Grill directly over the fire, turning frequently, until tender and browned.
Step 7
Remove the chicken to a cutting board. It will loose less juice is you cover it loosely with foil and let it rest 5 or 10 minutes. Cut into quarters (or smaller pieces). Transfer a portion to each of 4 dinner plates. Top with the grilled onions and you’re ready to serve. Pass the salsa separately.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying chicken, make sure to choose one that is organic and free-range for the best flavor and texture.
- When buying ancho chile powder, look for one that is labeled "mild" for a less spicy dish.
- Substitute ground cumin for ancho chile powder: Cumin is a common ingredient in Mexican cuisine and has a similar flavor profile to ancho chile powder. This substitution will provide a more intense flavor to the marinade.
- Substitute olive oil for the apple cider vinegar: Olive oil is a healthier and more neutral-tasting oil that can be used to marinate the chicken. This substitution will provide a more subtle flavor to the marinade.
Oven-Baked Mexican Roadside Chicken Preheat oven to 350 degrees F. Place chicken on a baking sheet and season with ancho chile powder, oregano, cloves, cinnamon, garlic, vinegar, orange juice, and salt. Bake for 45 minutes or until chicken reaches an internal temperature of 165 degrees F. While the chicken is baking, slice two sweet onions thin and sauté in a skillet with olive oil and salt over medium heat until golden brown. Serve chicken with sautéed onions and roasted tomatillo salsa.
Mexican Street Corn Salad: A delicious and flavorful side dish that pairs perfectly with Mexican Roadside Chicken. This salad is made with grilled corn, mayonnaise, cotija cheese, lime juice, chili powder, and cilantro. It's the perfect balance of sweet, savory, and spicy flavors that will complement the chicken perfectly.
Cilantro-Lime Rice: This light and flavorful rice dish is the perfect accompaniment to Mexican Street Corn Salad. Made with jasmine rice, lime juice, cilantro, garlic, and cumin, this dish will add a hint of citrus and spice to your meal. The combination of flavors will make for a delicious and balanced meal that everyone will enjoy.
FAQ
Q: How long does it take to grill the chicken?
A: It should take about 45 minutes to grill the chicken until the juices run clear when a thigh is pierced deeply with a fork. Make sure to add more charcoal to the fire every half hour or so to maintain an internal temperature of 325 degrees.
Q: What temperature should the chicken be cooked to?
A: The internal temperature of the chicken should be cooked to at least 165 degrees Fahrenheit. Use a meat thermometer to check the temperature before serving.
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Fun facts:
The recipe is inspired by Rick Bayless, an American chef and restaurateur who specializes in traditional Mexican cuisine. He has been featured in multiple cooking shows and has even won an Emmy for his work in the PBS series Mexico: One Plate at a Time.
The ancho chile powder used in the marinade is a blend of dried poblano peppers, which have been used in Mexican cuisine for centuries. The peppers are often used to make traditional dishes like chiles rellenos, mole and enchiladas.