Saturday, September 29, 2012

Roadside Chicken - Mexican Style

Got a couple small chickens on sale ($0.88/lb) and weighed 7 lb between the two of them. And that's with no 'inclusions' as we typically get with whole birds. (IOW these are gutless birds.) I planned to make them on the little gas grill using the rotisserie and using the Roadside Chicken recipe. However when I looked it up I ran across this recipe for Mexican Roadside Chicken plagiarized from Rick Bayless. I [pretty much followed the recipe except that I used fresh oregano and added some fresh rosemary. I mixed the marinade and poured it over the birds in one gallon resealable plastic bags. I turned them over several times during the approximate 1 hour marinating time to distribute the marinade.

Weather was nice and sunny with a high of about 68°. Wind was light at about 8 mph.

I used my Weber Silver A with rotisserie to cook these. I put some apple, cherry and mesquite in a foil pack over the igniter (should be a hot spot) and also put a piece of hickory and mesquite on the flavorizer bars hoping they would smolder there rather than burn (which they did.)

I lit the grill and set the burner controls to medium. that proved to be too much heat so I turned them both to low and that held a decent temperature for the remainder of the cook. Maybe at the end I should crank it up again to crisp the skin.

Meat on the rotisserie. Both burners at medium.
16:30400°Cut both burners back to low. Wood in foil pack and directly on the flavorizer bars seems to be smoldering nicely.
16:50340°Both burners on low seem to do a decent job of holding temps at this level.
17:35320°Temp seems to be drifting down a bit. I probed the meat with an instant read thermometer and it was just below 160° on both birds.
17:57°Crank the heat up to crisp the skin!
18:02580°Chicken off!

Chicken came out pretty good. There was a definite smoky flavor and Southwest flavor. And the chicken was really juicy. Only downside was that the skin was not crispy. Oh,well. Maybe bringing the heat up a little sooner is required for that.

No comments:

Post a Comment