Grilled Roadside Whole Chicken
"Slow-grilling in Mexico is done directly over a bed of hardwood charcoal that’s quite a distance from the chicken; we can achieve a similar result by heating only part of a gas grill or by banking live coals to the sides. A good number of Mexican chicken grillers are rotisserie jockeys, so if you’re an aficionado of the rotisserie attachment for your grill, you’re in good company...."
INGREDIENTS
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For the Marinade:
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1 1/2 tablespoons ground ancho chile powder (available from national companies such as McCormick, Mexican groceries and internet sites)
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1 teaspoon dried oregano, preferably Mexican
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A big pinch of ground cloves
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1/4 teaspoon ground cinnamon, preferably Mexican canela
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2 garlic cloves, peeled and finely chopped or crushed through a garlic press
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3 tablespoons vinegar (apple cider vinegar gives a Mexican flavor)
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1/4 cup orange juice
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1 teaspoon salt, plus a little more for the onions
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1 large (3-pound) chicken (what some butchers call a large frying chicken, others call a small roasting chicken)
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A little vegetable or olive oil for brushing the onions 2 large bunches green onions, preferably the ones with large (1-inch) white bulbs at the end (these "knob" onions are available at Mexican markets and many farmer’s markets), roots and wil
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About 1 cup Roasted Tomatillo salsa, for serving
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In a small bowl, mix together all the marinade ingredients.
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