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Smoked/Grill Mexican Road Side Chicken Q-View - Page 2

post #21 of 28
Thread Starter 

The peppers and onion were left on till i moved the bird directly over coals. So about 1 hours or 1 1/2 hours that onion chop with the smoked chili's made a great side dish!!

post #22 of 28

Now thats chicken looks fabulous but I remember some parts about surfing in Mexico near Mazalin and there wasn't no good eats like that or I might still be there thou.For sure on that one. But there was little old lady with a taco stand that we kept eating put out of her spicy salsa stuff.  

post #23 of 28
Thread Starter 

Oh i almost forgot to show everyone what i did with the left over bird!!

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post #24 of 28

Darn thos tacos look delicious!

Good job on that bird! Im gonna try to make one similar.

post #25 of 28
Thread Starter 

thanks am sure you'll really like it when you make it.

post #26 of 28

Wow Bratrules,

That chicken looked so good I licked the computer screen.

 

Seriously though, can you give out the recipe for the marinade.  I know you gave the ingredients but what proportions?

 

All of my drooling really makes typing hard (the keypad is so slippery now).

 

Brad

 

PS thanks again for posting the pictures!

post #27 of 28

Roadside chicken joints and "Lechoneras" (where they rotisserrie grill and serve whole pigs)....man oh man the memories!!!!! I frequented plenty of them places when I lived in Puerto Rico. Great job on the chicken, boss. Thanks for sharing.

post #28 of 28
Thread Starter 

Bravery, i just used enough to cover the chicken maybe 1/4 cup of each type of juice!! maybe a little more depends on the size of your bird!!

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