Believe it or not this recipe was in the Tampa Tribune today and it looked good enuf to grill on a crazy weather sunday. A Mexican themed chicken with the Bravas potatos made a great fairly easy meal, you won't be disappointed!
1 whole chicken, remove backbone and lay flat
1 dried ancho chile
1 tsp whole cloves
1 tsp ground cumin
1 tsp ground coriander
2 tsp dried pequin peppers
2 tsp anchiote seed
S & P
In a coffee grinder place the ancho, cloves, cumin, anchiote seed and coriander and grind to a powder and rub into chicken on both sides, season with S & P.
Have the grill heated with one side hot and the other off. Wipe grill with oil.
Place the chicken on the hot side, skin side down and sear for 5 minutes then flip and sear the other side for 5 minutes. Move the chicken to the cool side and slow cook for about 30 minutes or about 150 degrees.
Move the chicken to the hot side of the grill and cook for 5 minutes then flip and cook the skin side for 5 more minutes. Take off grill and tent with foil for 15 minutes. Carve up and eat!!
Rub some spices into that bird!
Hot off the grill!
And plated perfectly with some extras for Poli!