Grilled Mexican Chicken Sinaloa "Roadside Highway" Style

During my time in Cabo, there was a period where Rainee and the kids were living in Southern California and I was commuting back and forth. On some of those days being tired from a long day at the Hotel Hacienda Beach Resort, 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 chicken is traditionally (at least where I lived) served with grilled Mexican green onions, refried beans, two salsa and fresh tortillas.

Four servings

1 3 to 3 1/2 lb. chicken

Marinade

2 tablespoons ancho chile powder

2 teaspoons Mexican oregano (others will do but try to find the Mexican otherwise Greek is second choice)

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 or on the coals with indirect heat is the way to go.

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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