Servings: 4
Preheat:
Prep Time: 12 hours
Source: https://mysliceofmexico.ca/2020/08/04/sinaloa-style-chicken-ii-on-a-charcoal-grill/
Sinaloa Style Chicken is a well known dish in Mexico, and also in some parts of the United States, from chains such as Pollo Loco™ and Pollo Feliz™. The success of these restaurants resides in their secret marinades, and the spatchcocking of the chickens, a grandiloquent term which means to cut and open a whole chicken into a piece with more or less a uniform thickness, reducing cooking times, and rendering well done legs and thighs without drying out the breasts.
Ingredients:
1 whole chicken
Marinade:
1 orange, juice only
1 lime, juice only
2 cloves garlic
1 tsp salt
½ tsp oregano
½ tsp pepper
½ tsp cayenne or other ground dry pepper
1 tbsp vegetable oil
Red Sauce:
4 red tomatoes
3-4 red hot peppers
Onion, shallots and/or garlic, to taste
Salt, to taste
Grilled Onions:
1 bunch green onions (preferably knob onions)
1 tbsp oil
Sat to taste
Marinated Cabbage:
2 cups cabbage; washed and shredded
1 cup carrots; washed, peeled and shredded
¼ cup white wine vinegar
Salt and pepper, to taste
To serve:
Lime wedges
Warm corn tortillas
Tortilla chips
Directions:
Mix all the marinade ingredients; set aside. Prepare the chicken by cleaning and patting dry with a paper towel. Place on working surface, back facing up. To spatchcock, using sharp kitchen shears, cut along either side of the back bone; remove and use for broth or other recipe. Open back sides, so the flesh is exposed, flip skin side up, firmly press down in the middle, to flatten breast halves, and arrange wings and legs widespread.
Place the spatchcocked chicken in a deep container, pour marinade on top, then turn chicken a couple of times, to coat both sides with the marinade. Let rest in the fridge for at least two hours, or overnight. Prepare marinated cabbage by mixing all ingredients in a non-reactive bowl; allow to rest in the fridge for at least one hour before serving, or overnight.
Prepare grill for indirect heat; in a traditional charcoal kettle, place aluminum foil trays along the centre to catch juices from the meat, and fire up charcoal on either side. The spatchcocked chicken may be sliced into halves along the middle of the breast line to fit the grill as necessary. Place chicken on the grill, skin side down, above the trays. Cover with lid and cook for 20-25 minutes, then uncover and flip to bring the skin side facing up, using tongs. Brush green onions with oil and place along the sides of the grill, on direct heat above the coals. Cover again and allow to cook for another 20-25 more minutes, until the meat registers an internal temperature of 165°F (74°C) and the onions are charred.
While the chicken is cooking, prepare sauce. Wash and dry tomatoes and peppers. Remove stems and seeds from peppers; remove stem end from tomatoes and slice into quarters; peel onion/garlic/shallots. Process in the blender with salt to taste until smooth. Transfer to a bowl and reserve.
Once the chicken is ready, transfer to a serving plate and allow to rest for 5-10 minutes. Bring marinated cabbage out of the fridge; arrange grilled onions on a plate, sprinkling with salt, with lime wedges on the side. Serve chicken with warm corn tortillas, tortilla chips, and all of the above side dishes.