Grilled roadside whole chicken with knob onions (Pollo a las brasas con cebollitas) from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed (page 179) by Rick Bayless and Deann Groen Bayless

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Accompaniments: Roasted tomatillo salsa (Salsa de tomate verde asado)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ground cinnamon for Mexican cinnamon (ground canela), and oregano for Mexican oregano.. See recipe for variations.

  • Delys77 on July 07, 2020

    The onions were very nice but I didn't love the marinade on this chicken. I found the combo of orange juice and cloves/cinnamon not to my taste.

  • smtucker on August 22, 2017

    Excellent! I used 6 chicken thighs, keeping the marinade amount the same. I chose to grind my chili powder after roasting the peppers and selected one ancho and one mulato. Excellent choice. I also smeared the marinade on the chicken about an hour before cooking. The chicken thighs took longer than indicated: 55 minutes. Loved the complexity of flavor for so little effort.

  • Rinshin on August 03, 2017

    Excellent taste using chicken thighs cooked with charcoal grill. Added the grated rind of orange along with the juice to the wet rub.

  • westminstr on March 24, 2014

    I coated my chicken pieces with the rub/marinade and roasted them in the oven at 450. I basted halfway through with the remaining marinade, and at the end I turned the heat down to 400 because the marinade was starting to burn. Verdict: delicious! I'm sure this would be even better cooked on a charcoal grill, but as it was we enjoyed it.

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