Best 2 Mexican Roadside Chicken With Green Onions Recipes

If you're looking for an authentic and delicious Mexican dish that's sure to impress your taste buds, look no further than Mexican Roadside Chicken with Green Onions. This street food favorite combines the bold flavors of Mexico with the convenience of a quick and easy recipe. With its juicy chicken, flavorful marinade, and crispy green onions, this dish is a perfect blend of sweet, savory, and spicy. Whether you're cooking for a party or a weeknight dinner, Mexican Roadside Chicken with Green Onions is sure to become a new favorite.

Here are our top 2 tried and tested recipes!

MEXICAN ROADSIDE CHICKEN WITH GREEN ONIONS

MEXICAN ROADSIDE CHICKEN WITH GREEN ONIONS image

Categories Chicken Roast

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 teaspoons ground ancho chile powder
1 teaspoon dried oregano, preferably Mexican
A big pinch of ground cloves
1/2 teaspoon of ground cinnamon
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
3 tablespoons apple cider vinegar
1/4 cup fresh orange juice
1 teaspoon salt, plus a little more for the onions
1 large chicken, about 3 lbs, butterflied
2 large bunches of green onions or knob onions
A little olive oil for brushing the onions
Grilled tomatillo salsa, for serving

Steps:

1. Light a chimney 3/4 full of charcoal. While the charcoal is lighting, mix all the ingredients for the rub together in a small bowl. 2. When the charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place the chicken over the cool side of the grill, skin side down, and brush exposed side with the wet rub. Flip the chicken over and brush the other side with the rub. Cover the grill and cook, basting occasionally with any remaining rub, at 350 degrees until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes. Remove the chicken from the grill and allow to rest for 10 to 15 minutes. 3. While the chicken is resting, brush the onions with olive oil and season with salt. Place the onions over the hot side of the grill and cook until tender and browned, about 5 minutes per side. 4. To serve, cut the chicken into quarters, top with green onions and tomatillo salsa.

GRILLED ROADSIDE CHICKEN WITH KNOB ONIONS

Grilled Roadside Chicken With Knob Onions image

This is my favorite recipe form Rick Bayless' "Mexican Everyday" cookbook. This Mexican twist on a whole chicken is some of the best, juiciest, most flavorful chicken I've ever had!

Provided by p00gJr

Categories Whole Chicken

Time 2h

Yield 1 chicken, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons ground dried ancho chile powder
1 tablespoon dried oregano
1/2 tablespoon ground cloves
1/4 teaspoon ground cinnamon
3 garlic cloves, peeled and finely diced
3 tablespoons vinegar (I prefer apple cider)
1/4 cup orange juice
1 lime, juice of
1 teaspoon salt
1 whole chicken
1 bunch green onion, with large bulbs

Steps:

In a small bowl, mix together all the marinade ingredients.
Heat one side of a bass grill to medium. If you have a grill with charcoal, let it burn until the charcoal is covered with white ash and about medium hot.
While the grill is heating remove the giblets (if there are any) from the cavity of the chicken. Flip the chicken onto its breast. using poultry shears, cut down both sides of the backbone from tail to neck; discard backbone (or sometimes I save to make homemade stock!).
Open the bird onto your work surface, breast side up. Make sure that the legs returned inward. Using your fist or mallet, wallop the bird on the breast, hard enough to dislodge the bones and flatten out the breast. (Reserve a little to baste with while cooking.
Smear both slides of the chicken with the marinade. Lay over indirect heat on the grill. Cook, basting from time to time with remaining marinade until the juices run clear when a thigh is pierced deeply with a fork. If cooking on a gas grill, it will take about 45 minutes, if only a charcoal grill more like 1 hour 15 minutes - 1 hour 30 minutes, depending on size of chicken.
About 10 minutes before the chicken is ready, put the knob onions on the grill, turning frequently until softened and browned.

Nutrition Facts : Calories 759.6, Fat 53.7, SaturatedFat 15.3, Cholesterol 243.8, Sodium 865.7, Carbohydrate 8.1, Fiber 2.6, Sugar 2.5, Protein 58.6

Tips:

Use a heavy-duty grill pan: This will help to evenly distribute the heat and prevent the chicken from sticking.
Marinate the chicken for at least 30 minutes: This will help to infuse the chicken with flavor and make it more tender.
Cook the chicken over medium-high heat: This will help to create a nice char on the outside of the chicken while keeping the inside juicy.
Flip the chicken frequently: This will help to ensure that the chicken cooks evenly.
Use a meat thermometer to check the internal temperature of the chicken: The chicken is done cooking when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving: This will help to keep the juices in the chicken.

Conclusion:

Mexican Roadside Chicken with Green Onions is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a смесь специй, then grilled and topped with a zesty green onion sauce. This dish is sure to be a hit with the whole family.