Grill-Smoked Sinaloa-Style Chicken
Along Mexico's Sinaloa coast, chickens are split in half, marinated in a bitter orange, garlic, and herb mixture, and grilled over smoky embers.
Keywords
- Main Courses
- Mexican
- Latin America & Caribbean
- Chicken
- Poultry
- Grilling & Barbecue
- Roasts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Grill
- Chimney starter
- Instant-read thermometer
- Blender
- Kitchen shears
- Chef's knife
- Carving knife
- Skewer
- Cutting board
- Mixing bowl
- Zip-top bag
- Aluminum foil
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 2 (3½- to 4-pound) whole chickens, giblets discarded
- 2 onions, chopped
- 1 (12-ounce) can frozen orange juice concentrate, thawed
- ¼ cup extra-virgin olive oil
- 2 garlic heads, cloves separated and peeled (20 cloves)
- Salt
- pepper
- 1 tablespoon chopped fresh oregano
- 1 tablespoon minced fresh thyme
- 2 teaspoons minced canned chipotle chile in adobo sauce
- 1½ cups wood chips
- Lime wedge
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