Roadside Chicken
  • 1 1/2 t ancho chile powder
  • 1 t dried oregano
  • big pinch of ground cloves
  • 1/2 t ground cinnamon
  • 2 garlic cloves, crushed
  • 3 T apple cider vinegar
  • 1/4 C orange juice
  • 1 t salt
  • 1 chicken, spatchcocked
  • olive oil for basting
  • green onions for garnish
  1. setup your grill/smoker for indirect cooking and pre-heat to 350
  2. mix all the ingredients for the rub together in a small bowl
  3. place the chicken on the grill, skin side down, and brush exposed side with the wet rub
  4. flip the chicken over and brush the other side with the rub
  5. cover the grill and cook, basting occasionally with any remaining rub, until an instant read thermometer reads 165 degrees when inserted into the thickest part of the breast, about 45 minutes
  6. remove the chicken from the grill and allow to rest for 10 to 15 minutes
  7. cut the chicken into quarters, top with green onions and tomatillo salsa.