Let's get grilling

Day before

1 Make rice, beans and tortillas.
2 Cool rice and beans to warm up next day.
3 Cook and cooltortillas,then place in storage bagand leave at room temp to warm up next day.

1 Fire up the charcoal grill using Kingsford charcoal and heat to 375°F. Pro tip: Light thorough coating of Valentina’s red rub for maximum flavor. Salt andpepper will work too.
2 Place chicken with bone side up cover for 10 minutes.
3 Then, flip chicken and baste with marinade. Cook cover for another 10 minutes,periodically basting with marinade.
4 Next, uncover and move chicken away from coals to cooler side of grill and allow to finish off reaching an internal temperature of 165°F.
5 Grill jalapeños with a touch of olive oil and salt.
6 Warm tortillas on grill and serve whole or pulled with rice, beans, chopped onion, cilantro, charredjalapeños and lime wedges.
Cooking for 6 people

Ingredients


  • split chickens (4 halves)
    2 whole

Marinade/Rub

  • olive oil
    1 cup
  • kosher salt
    1 cup
  • black pepper
    2 tablespoons
  • paprika
    1/2 cup
  • chili powder
    3 tablespoons
  • cayenne pepper
    1 teaspoon
  • garlic
    2 tablespoons
  • sugar
    1.5 tablespoons
  • orange juice
    1 cup
  • fresh lime juice
    1 cup
  • Juice from chipotle in adobo
Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford

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