March 30, 2011 5:17 pm

Slow Grilled “Roadside Chicken”

Posted In: Farm Party 2009
Posted March 30, 2011 by Victory Farms
Chef Greg Johnson

Posted in :, Cuisines :



  • 1 chicken large (3 lb.) - fryer or roaster
  • 1 1/2 tbsps ground ancho chile powder
  • 1 tsp oregano
  • pinch ground cloves
  • 1/4 tsp ground cinnamon
  • 2 garlic cloves, peeled and finely chopped
  • 3 tbsps apple cider vinegar
  • 1/4 cup orange juice


Mix all the marinade ingredients together and let it sit, while you prepare the chicken.

The Chicken:

Wash the chicken inside and out and pat dry.  Using scissors, cut the backbone out and reserve for stock (you always are making stock I assume).  Flatten the chicken and baste both sides with the marinade.

Two methods of grilling the chicken:

Indirect-  Heat the grill on only one side.  Either banking your coals to one side or turning on only one side of your gas grill.  Place the chicken on the grill, continue to rotate and baste chicken until it reaches 160F.  It will take 30- 40 minutes to cook. Let rest for 10 minutes and enjoy.

Direct - (my preference), Preheat your oven to 350F. Get that grill pretty hot.  Put the chicken directly over the fire and continue to baste and rotate.  Be mindful of flare-ups, they will give any food a “kerosene” flavor that I really don’t care for.  Use a spray bottle of water, or just pour your beer on the flare-ups. (Virginia law requires the consumption of beer while [articipating or observing any grilling activities.) Once your chicken is nicely brown and caramelized, put it in the oven and continue cooking and basting until internal temp reaches 160F about 45 minutes to 1 hour. (the more you open the oven…the longer it takes.)

Serve with fresh homemade salsa, tortillas and Salvadorian crème.

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