Mexican Roadside Chicken

Grilling: Mexican Roadside Chicken with Green Onions

I used my Weber grill and a Rick Bayless recipe.

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

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.

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.