Time: 3 hours.
Complexity: easily
Servings: 4

This spicy chicken, slow-roasted on the grill, turns out incredibly juicy and tender with a crispy skin. The chipotle and paprika in the marinade add a subtle smoky flavor. Immediately grill the green onions and warm the corn tortillas. Slice the cooked chicken and wrap it in tortillas with the onions and salsa. You'll have delicious Mexican tacos. A great idea for a picnic lunch!

Ingredients:

• 1 chicken carcass (1.5 – 2 kg) *
• 3 tbsp vegetable oil, plus a little extra for drizzling
• 2 tablespoons chipotle peppers in adobo sauce (about 1 tablespoon finely chopped pepper and 1 tablespoon sauce)
• 2 tsp smoked paprika
• 1 teaspoon of honey
• 1 teaspoon dried oregano
• 0.5 tsp ground cumin
• 2 cloves garlic, finely grated
• Zest of 1 lime and juice of half a lime and lime wedges for serving
• 2 bunches of green onions, roots trimmed
• 16 small corn tortillas
• Ready-made salsa for filing

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, chipotle peppers in adobo sauce, oregano, cumin, paprika, lime juice, green onions, salsa sauce, honey, tortilla

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Preparation:

Step 1
• In a small bowl, combine the vegetable oil, chipotle peppers and sauce, smoked paprika, honey, oregano, cumin, garlic, lime zest and juice, 2 teaspoons salt, and 1/4 teaspoon pepper. Rub a small amount of the mixture under the skin of the chicken breasts and thighs, and rub the rest all over the chicken. Let it sit at room temperature for 30 minutes.
Step 2
• Prepare your grill for medium-low indirect heat: If you're using a gas grill (with three or more burners), turn all burners on to medium-high. After about 15 minutes, turn off one of the center burners and reduce the heat on the others to low.
  
  If you are cooking on a charcoal grillLet the briquettes burn in the chimney starter, then place them on one side of the grill. Place a drip tray on the other side to prevent ignition (for proper grilling, follow the manufacturer's instructions).
Step 3
• Place the chicken breast-side up over indirect heat. Close the grill and cook, turning occasionally, for about 1 hour 30 minutes to 1 hour 40 minutes. A thermometer inserted into the thickest part of the chicken thigh should read at least 165°F (75°C). (If using a charcoal grill, you may need to add more coals.) Remove the chicken from the grill and let it rest for 20 minutes before slicing.
Step 4
• Meanwhile, increase the grill heat to medium-high. Drizzle the green onions with oil and season with salt and pepper. Grill for a few minutes until softened and charred. Meanwhile, heat the tortillas on the grill, about 1 minute per side. Stack the cooked tortillas and cover with foil to keep them warm while you heat the other tortillas.
Step 5
• Serve the chicken with warm tortillas, fried green onions, lime wedges and salsa.
  
  Note *
  
  Every grill is different, and you know yours best. Cooking times may vary. Keep an eye on the chicken for doneness..

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