Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
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!!
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.
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.