(GRILLED)ROADSIDE (WHOLE) CHICKEN (WITH KNOB ONIONS)
Mexican Everyday pp. 178-181
I made the marinade for this chicken and used it on chicken thighs, potato, fennel, and onion tonight before I roasted them. You blend ancho chile powder, ground cloves, ground cinnamon, Mexican oregano, garlic, cider vinegar, orange juice, and salt. Then rub it on the chicken before cooking it. I used a whole ancho and a whole morita chile, along with some whole cinnamon (a wee shard) and 3 whole cloves. These were toasted and then ground. Then I proceeded with the recipe.
I roasted everything in a 350F oven for about 45 minutes. Then I served it with corn tortillas, salsa macha, cilantro, scallions, and lime. These make superlative tacos!
