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
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.