Charcoal-grilled Chicken Sinaloa-Style 
(Pollo a las Brasas, Estilo Sinaloense)

YIELD:6 to 8 servings 

2 medium, whole chickens (3-1/2 pounds each) 

For the marinade:

1 small onion, roughly chopped 
8 cloves garlic, peeled and roughly chopped 
1-1/3 cups freshly squeezed orange juice 
1/2 teaspoon each dried thyme, marjoram and oregano 
4 bay leaves, broken 
A generous teaspoon salt 
1/2 teaspoon freshly ground black pepper 

1. Splitting the chicken for grilling: Using a large Knife or Kitchen
shears, cut down both sides of backbone of 1 chicken, through the joints
where the legs attach, then on through the ribs; remove the backbone.
Open the chicken out flat on your cutting board, skin-side up, press on
the breastbone to loosen it so the chicken will lie flat. For
the nicest presentation, make a small incision through the skin toward
the bottom of each thigh and press end of the nearest drumstick through
it; this will hold the leg in place as the chicken is grilled. Repeat
with the second chicken, then lay them in a noncorrosive bowl.

2. Marinating the chickens. Puree all the marinade ingredients in a
blender or food processor. Pour the mixture over the chickens and rub
them to coat thoroughly. Cover and refrigerate at least 4 hours (or,
preferably, overnight), turning the chickens several times.

3. Grilling and serving the chickens. About 1-1/4 hours before serving,
light your charcoal fire, let it burn until coals are only medium-hot,
then position the grill about 8 inches above the coals and lightly oil
it. Lay the chickens on the grill, skin side up, and grill for 35 to 45
minutes, turning every 10 minutes and basting with any leftover
marinade. They are ready when tender, and when a fork pricked deep into
the thigh brings up clear (not pink) juices. (During the final 10
minutes of cooking, grill the onions, as described on page
277-charcoal-Grilled Baby Onions-if you are using them.) Cut the
chickens into quarters, lay them on a warm platter and serve. 

Timing and Advance Preparation Spend 1/2 hour preparing the chicken and
marinade at least 4 hours ahead; it will take 1-1/4 hours to finish the
dish, a good part of it spent waiting on the fire and the chicken. The
chicken may marinate for a couple of days, but its texture will be best
when grilled just before serving. 

Traditional Variations Grilled Chicken with Another Flavor: 

Prepare the recipe as directed, using the following marinade: pulverize
1/4 teaspoons coriander seeds, 1/4 teaspoons black peppercorns, 1/2-inch
cinnamon stick, 1/8 teaspoon whole cloves and 1 bay leaf, then mix with
1 teaspoon salt, 1 teaspoon mixed herbs, 2 teaspoons paprika, 1/2 cup
vinegar and 4 roasted cloves of garlic (peeled and mashed to a paste).

Contemporary Ideas Cornish Game Hens a las Brasas

Substitute 3 or 4 game hens for the chickens: split and marinate them as
directed, then grill them for 25 to 30 minutes.

Authentic Mexican
Rick Bayless