Mexican Everyday by Rick Bayless

Author:Rick Bayless
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2013-06-27T04:00:00+00:00

1 large (3-pound) chicken (what some butchers call a large frying chicken, others call a small roasting chicken)

2 large bunches green onions, preferably the type with large (1-inch) white bulbs (these “knob” onions are available at Mexican markets and many farmers’ markets), roots and wilted outer leaves removed

A little vegetable or olive oil for brushing the onions

About 1 cup Roasted Tomatillo Salsa (page 154), for serving

In a small bowl, mix together all the marinade ingredients.

Heat one side of a gas grill to medium. If you have a grill with three burners, heat the outer two to medium, leaving the center one off. Or light a charcoal fire and let it burn until the charcoal is covered with white ash and about medium-hot; bank half the coals to one side of the grill, half to the other.

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