Ingredients: |
Ingredients: 1/2 cup rice vinegar
1/4 cup canola oil
Juice of 1 lime
Juice of 1 orange
2 tablespoons ancho chile powder
1 tablespoon Spanish paprika
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon chile de arbol or cayenne
1/4 teaspoon ground cloves
6 cloves garlic, finely chopped
Two 3-pound chickens, each cut into 8 pieces
Kosher salt and freshly ground black pepper
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Directions: |
Directions:Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl.
Place the chicken pieces on a large baking dish or in a large zip-lock bag and pour the mixture over the chicken and rub it into each piece. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours or overnight.
Remove the chicken from the vinegar mixture and let warm to room temprature. (do not grill cold just out of the refrigerator!)
Get your charcoal grill going and set it up with a direct, hi heat area and an indirect heat area. You want to grill hi-heat to get a good crust on your chicken then add your water soaked wood chips for the indirect heat portion of the cooking process to let the chicken capture the smoke flavor.
Place the chicken over the direct heat and grill until nicely charred, about 5 minutes or so. Flip the chicken as needed to evenly char on both sides. Remember, we are only putting a char in the outside of the bird. We will finish over indirect heat. Move the chicken to the cooler part of the grill, add your wood chips and close the grill cover and continue cooking until an instant-read thermometer inserted into the chicken registers 160 degrees for white meat and 165 degrees for dark meat, Using a meat thermometer is an exact way to determine doness. I hate using times because every grill is different and temporaries vary greatly. Pratice makes perfect and you know your grill better tat anyone else! You figure it out. |
This recipe for Charcoal Grilled Chicken Sinaloa-Style is from