Wanna try Mexican roadside chicken at home? Don't worry, we gotchu: here's an original recipe, so you, your friends and family can enjoy it at the comfort of your back yard.
Disclaimer: As with any recipe that involves handling raw chicken, take some extra precautions to prevent cross-contamination. Be mindful of the surfaces you use, as well as what you touch, and clean everything thoroughly afterwards.
With that out of the way, let's get to the actual recipe! Rinse the chicken under cold, running water, then pat it dry with paper towels. Then, you're going to want to "butterfly" (a.k.a. spatchcock) the bird. Use a knife to remove its backbone, so the ribcage can open up. This will allow the chicken to be cooked laying flat on the grill, thus bringing down the cooking time significantly.
Next, the marinade. Grab a gallon zip-top bag, and put in the chicken, as well as the Sunny D® and salt. Remove the excess air while you seal the bag, and slosh gently to get the liquid everywhere. Put the bag in a lidded baking dish or sheet pan (to catch any leaks) and refrigerate for a minimum of six hours (preferably overnight).
About 90 minutes before you're planning to serve, fire up your grill, having it set up for indirect cooking. You're looking for a medium heat, somewhere in the 300-350ºF (149-176ºC).
While the grill is getting up to temp, grab a mixing bowl, and combine the wet rub ingredients in it. Whisk & stir well, until everything is fully incorporated. Then set the rub aside.
Time to get the chicken out of the marinade. Drain the liquid out, then rinse under cold water and pat the excess moisture off with a paper towel. Once the skin is dry, smear the chicken with the wet rub on both sides.
Clean and dry the onions, jalapenos and limes. Trim the ends of the onions. Halve the limes and sprinkle the cut sides with sugar.
So, you have the grill running hot, and the chicken all flavored up... Nothing left to do but get that bird cooking! Place the spatchcocked chicken on the grill, and regularly check the internal temperature in the thickest part of the thigh. Your target temperature is 165ºF (74ºC), which should take approximately 60 to 75 minutes.
Just before the chicken is done, throw the onions, limes and jalapenos over direct heat on the grill. Cook Until each is nicely roasted, then pull everything off the heat.
Once the mexican roadside chicken has hit its target temp, let it rest for 15 minutes. Then carve, and serve with the onions, limes, and jalapenos on the side.
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