Made the Roadside Mexican Chicken with Green Onions last night from Marsha. Family thought it...

[michael-in-phoenix]

...was good and I'll make it again.

I do think it needs a little marinating time in the wet rub. The skin was fabulous since I followed the instructions and kept basting it throughout the cooking time. The wet rub just caramelizes on the bird. The meat was ok, since very little of the flavor of the wet rub penetrated the skin.

I think, instead of marinating it, I might double the wet rub and schmear some of it under the skin, over the breast and thighs/drumsticks. This might give me the effect I'm looking for. It was nice to go straight to the grill without having to plan for a marinade.

Thanks for posting Marsha!

Michael

http://eat.at/swap/forum1/131155_Mexican_Roadside_Chicken_with_Green_Onions_from_Rick_Bayless_winner_Top_Chef_

 

[nan]

Thanks for review and suggested tweaks. It's in my "make soon" pile!

 

[cheezz]

how about brining it first, rinsing, then proceeding with the rub? would that help the flavor?

 

[michael-in-phoenix]

The wet rub is strong. I used a hotter ground chile pepper and the vinegar...

...really kicks it into gear. If I brined, I might reduce the salt in the rub. There's quite a bit in the rub, which I like.

I guess my bottom line is that I do like the flavors and I'd like to get the marinade into the chicken a bit deeper.

Oh, and it looks JUST LIKE the photo! I arranged the chickens (I did two) on a cutting board with one left whole and the other cut into serving pieces. It's a show stopper. The green onions really set it off. It looks like a caramelized chicken sunset behind some wonderful green palm trees. Woo hoo!

http://i159.photobucket.com/albums/t159/Storehouse78/mexican-roadside-chicken.jpg

 

[suz]

Something you might consider doing is puting slits in the chicken..

for the marinade/rub to penetrate through. I have done this when making jerk chicken. Although you like the idea of not planning for a marinade in advance I would probably toss it together a bit earlier. On my list to try. Thanks to you and Marsha!