Mexican roadside chicken with green onions from Serious Eats by Rick Bayless

  • green onions
  • whole chicken
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute knob onions for green onions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomatillo salsa

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 knob onions for green onions.

  • chawkins on June 25, 2017

    Delicious grilled chicken. The wet rub kept it moist and was very flavorful. I doubled the rub recipe since my chicken was close to 6 lbs and used a probe to cook to the recommended internal temperature.

  • zorra on April 19, 2016

    First time we've done a whole bird like this on the grill & a success. Used dried chipotle pepper instead of ancho, nice kick of heat. Next time will do just one bunch of onions & maybe add a packet of wood chips to the flame for a smokey flavor.

  • RuthGo on June 16, 2014

    Delicious. I used it on a whole cut-up chicken as opposed to a whole chicken. Very easy sauce to make and definitely follow the directions about putting the chicken on the cool side of the BBQ first. The fat renders over the chicken and keeps it juicy. Sauce is flavorful but not spicy. Heartily recommended.

  • minerva on April 14, 2014

    Fantastic grilled chicken.

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