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Tex-Mex Chicken

Tex Mex Chicken

Have you ever eaten at a El Pollo Loco (Crazy Chicken)? There only in California but this Tex-Mex Chicken I think is just as good as theirs. Maybe better. The key is the rub and cooking at a lower temperature for a longer time.
1 3-4 pound chicken, halved with backbone removed

1 Lemon, halved


6 Garlic, cloves, crushed

1 tbsp Cayenne pepper

1 tbsp White pepper

2 tbsp Paprika Salt to taste

Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours.

Place the chicken halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours.

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