Chick Magnet
Spicy Mexican Grilled Whole Chicken Tacos with Street-Style Flair
38 minutes
Serves 4
DinnerMexican
Herb's take
Inspired by the irresistible aromas of Mexican street carts, this recipe takes a whole chicken, spatchcocks it for even grilling, marinates it in a chili-lime bath, and turns it into taco night royalty. You’ll learn the art (and science) of fast-flavor marination and how to get smoky, juicy chicken in under 45 minutes.
Ingredients
Yield
4
Instructions
- 01Pat the spatchcocked chicken dry with paper towels and set on a large rimmed baking sheet, breast side up.
- 02In a bowl, whisk together ancho chili powder, smoked paprika, cumin, oregano, minced garlic, lime juice, orange juice, olive oil, brown sugar, kosher salt, and black pepper until combined.
- 03Rub the marinade liberally over the entire chicken, getting into all the nooks and under the skin where possible. Let marinate at room temperature for 15 minutes.
- 04While the chicken marinates, preheat your grill to medium-high (400-425°F). Clean and oil the grates well.
- 05Place the chicken skin side down on the grill. Close the lid and grill for 15 minutes, then flip and grill for another 13-15 minutes, or until a thermometer inserted in the thickest part of the thigh reads 160°F.
- 06Transfer the chicken to a cutting board and tent loosely with foil. Rest for 5 minutes before shredding.
- 07Meanwhile, warm the corn tortillas on the grill for about 30 seconds per side until pliable and lightly charred.
- 08Shred the chicken into bite-size pieces, discarding bones and skin. Toss with any juices collected during resting.
- 09To assemble, fill each tortilla with a generous scoop of chicken, then top with diced red onion, cilantro, sliced radishes, cotija cheese, and jalapeño.
- 10Serve tacos immediately with lime wedges for squeezing and plenty of napkins.
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