Grilled Baja Adobo Chicken


Savor the heavenly aromas when you pull this off the grill! The spices here produce an exotic flavor profile without being too hot for most folks. The chile powders listed can be substituted with whatever ground chiles you prefer. Serve with a cooling salad laden with avocado. Cilantro Vinaigrette is the perfect dressing and does double duty as a dipping sauce for the chicken.
1 tablespoon ground chile arbol
1/2 tablespoon ground pasilla negro
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 garlic cloves, peeled & minced or put through a garlic press
3 tablespoons apple cider vinegar
1/4 cup orange juice
1/4 cup lime juice
1 teaspoon salt
1 whole chicken, spatchcocked or cut into 8-12 parts
1 Add everything but chicken to a large zippered bag and massage it a bit to mix ingredients. Add chicken and massage again to work marinade into the chicken. Marinate in refrigerator for 4 to 8 hours.

2 Preheat grill and set up for medium heat (this is easily done on a gas grill. For charcoal, set up for indirect heat.)

3 Grill chicken, turning every 5 minutes until done, 20-30 minutes (a whole chicken can take up to 10 minutes longer).

servings  use metric
original recipe yield: 8 servings
Notes Most spice companies sell chile powder," a blend of many spices added to chiles. Seek out real chile powders or grind your own from dried chiles.

For a large chicken, cut the breast into 3 parts: wing, upper breast, lower breast. Cut back into upper and lower half. Cut leg into drumstick and thigh.

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