Grilled Mexican Chicken  "Roadside" Style

When living in Cabo on some of those days being tired from a long day at the hotel, I would stop on the way home by a little store called Cabo Cielo. In the evenings they had a stand that sold grilled Mexican chicken Sinaloa style and the trimmings. So once a week or so, I would pick up one of these and take it home for an easy dinner. Now after being away from Cabo for sometime I get craving for this simple and tasty dinner.

This Mexican grilled chicken is traditionally (at least where I lived)  served with grilled Mexican green onions, refried beans, two salsa and fresh tortillas. 





Four to six servings

2     2 to 3 1/2 lb. chickens

Marinade

2     tablespoons ancho chile powder

2     teaspoons Mexican oregano 

1/8  teaspoon ground cloves

3     tablespoons apple cider vinegar

1/2  cup orange juice

2     teaspoons salt

2     teaspoons chipotle in adobo finely chopped (optional) if you would like a bit of heat

Combine all, add the chicken and marinate 4 hours or overnight. 

This dish is done with indirect heat in Mexico. Almost rotisserie style. So using a gas grill with the center burner off  or on the coals with indirect heat is the way to go. Cook to an internal temp of 165 degrees. 

I served this up with some grilled corn on the cob with lime, cilantro and Serrano chile butter, refried beans grilled zucchini or eggplant are nice. Nice fresh tortillas. For salsas, I like a tomatillo and a fresh pico de Gallo. 

For choice of beverage I used to love my Dos Equis or Negra Modelo "La crema de cervesas"  with this dish.


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