I’ve been wanting to roast a chicken on the grill for the longest time but was skeptical of the outcome. I had visions of chicken burned to a crisp or maybe a perfectly golden browned outer skin but under cooked on the inside. One of the best things I remember from our days in Albuquerque was going to this little chain called “El Pollo Asado” for the tastiest roasted chicken anywhere. Joe and I used to go after work and order a plate with dark meat (thigh and leg pieces) or white meat (breast and wing pieces) served with tortillas, salsa, guacamole, cheese and sour cream on the side. It was so messy, we picked apart the chicken right at our table. Actually it was so tender it often fell off the bone. We filled the tortillas with juicy chicken and all the flavorful sides. They had little towelettes at the table to clean up with just like you find at the BBQ joints here in KC. It’s one of those things I’ve often wondered if I could make myself. I wish I would have tried this years ago, the chicken was tender and juicy just like I remembered with the flavors of citrusy orange and lime throughout. I made all the fixings to fill our tortillas and it was so so good. Cooking a whole chicken made for some tasty leftovers. I had enough to add to a pot of green chile and corn chowder as well as a pot of creamy chicken and rice soup. Yummy week!
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An Inspired Cook 