Cooking for 6 people
Ingredients
- 2 whole
split chickens (4 halves)
-
all-purpose red rub
- 6
jalapeños
- 1
medium onion, chopped
-
cilantro, to taste
- 3
limes, cut into wedges
- 1 cup
olive oil
- 1 cup
kosher salt
- 2 tbsp.
black pepper
- 1 cup
paprika
- 3 tbsp.
chili powder
- 1 tsp.
cayenne pepper
- 2 tbsp.
garlic
- 2 tbsp.
sugar
- 1 cup
orange juice
- 1 cup
fresh lime juice
-
juice from 1 can of chipotle in adobo
1Food Prep
Apply a light, yet thorough coating, of all-purpose red rub to your chicken for maximum flavor. Salt and pepper will work too.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the chicken with the bone side up, directly over the coals, cover the grill and cook for 10 minutes.
Next, flip the chicken and baste with the marinade. Cover, and cook for another 10 minutes, periodically basting with the marinade.
Uncover the grill, and move the chicken to the cooler side of the grate. Because times vary greatly based on weight, a digital meat thermometer is necessary to make sure you cook your chicken until it reaches an internal temperature of 165°F.
Grill jalapeños with a touch of olive oil and salt.
Warm the tortillas on the grill, and serve the chicken whole or pulled with warmed rice and beans, and chopped onion, cilantro, charred jalapeños and lime wedges.
Serve this chicken dish with rice, beans and tortillas for an authentic Tex-Mex meal.
Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford® Charcoal.
For safe meat preparation, reference the USDA website.
