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Ingredients
- 1 roasting chicken
- 1 & 1/2 tablespoons ground ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves (I didn’t use these because I didn’t have any)
- 1/4 teaspoon ground cinnamon
- 4 garlic cloves, peeled & minced
- 3 tablespoons apple cider vinegar
- 1/4 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lime juice
- 1 tsp. salt
Preparation
Step 1
1. Combine all the ingredients for the marinade.
3. Spread some of the marinade all over the chicken and let it sit until the barbecue is smoking hot. Place it breast-side up on the barbecue. Let it roast for about 45 minutes with the lid down. Baste with the marinade every 10 minutes. It’s really important to leave the chicken alone, other than the basting, so don’t go flipping it or anything. When it is done,you can turn it breast-side down for a few minutes to get some colour if you want, but I found it was nicely browned from facing up the whole time.
4. To make sure it’s done, pierce the thigh with a fork and check if the juices are clear; if not, leave it on for a little longer. Remove the chicken from the barbecue to a serving plate and cover with foil for 10-15 minutes so the juices can settle back into the chicken, then carve it up!