BBQ Mexican Roadside Chicken Recipe
In preparation for Cinco De Mayo, I wanted to make something easy and flavorful on the BBQ. This grilled Mexican Roadside Chicken With Grilled Elotes (corn on the cob) was exactly what the Mariachi ordered. Using the Napoleon Himalayan Salt Platter set instead of a brick to help cook and flatten the chicken adds an extra dimension of flavor without making things overly salty. The combination of mayo, cheese, and chili powder provides a powerful bang to the sweet corn. This Mexican recipe will definitely be the hit of your Cinco De Mayo Party.
BBQ Mexican Roadside Chicken Recipe
PrintIngredients
Method
Photos
1
roasting chicken, spatchcocked
1½ tsp.
chili powder
1 tbsp.
fresh oregano, minced
½ tsp.
ground cinnamon
2 cloves
garlic, minced/grated
1 tsp.
kosher salt
2 tbsp.
red wine vinegar
½
fresh naval orange, juiced
4 ears
corn
¼ cup
melted butter
3 tbsp.
roasted garlic mayonnaise
½ cup
cotija cheese, crumbled (feta will do)
3 tbsp.
fresh cilantro, chopped
chili powder and sliced limes for garnish
- Place your Napoleon Himalayan Salt Block, without the stainless steel topper, on the grill to preheat. Light all burners to low. After about 15 minutes, turn them up to medium. Once the grill has reached 375°F, allow it to sit at that temperature for another 10 to 15 minutes, allowing the salt platter to heat thoroughly.
- Spatchcock the chicken by removing the spine with poultry shears, turning the chicken over and pressing between the breasts to flatten the chicken.
- Mix together the chili powder, oregano, cinnamon, garlic, salt, red wine vinegar, and orange juice, then rub the chicken inside, outside, and under skin. Insert a probe from the Napoleon Accu-Probe Bluetooth Thermometer into a breast.
- Turn off middle two burners and place chicken, skin side down on the grill. Using heat resistant gloves, carefully place the Himalayan Salt Block on top of the chicken.
- Husk the corn, then brush it with the melted butter.
- Cook chicken for 15 to 20 minutes, until the skin side is deeply colored, then remove the Salt Block, using heat resistant gloves, flip chicken, and replace the block. Place the corn over direct heat.
- Check on, and flip the corn every 4 to 5 minutes while the chicken finishes cooking. The chicken is done when it reaches an internal temperature of 165°F in the breast.
- Rest chicken for 10 minutes before slicing and serving. While the chicken is resting, brush the corn with mayo, roll in cheese, and sprinkle with cilantro. Serve everything with a squeeze of fresh lime.
The spatchcock technique helps cook the chicken faster, while the Himalayan Salt Block adds to the overall flavor while helping to crisp up the skin. While not spicy, this BBQ Mexican Roadside Chicken With Grilled Elotes was full of incredible savory notes that create a fiesta in your mouth. What Mexican meals will you be creating on the grill to celebrate Cinco De Mayo? Tell us all about it by sharing on our Grills Facebook Page or Grills Instagram Page using hashtags #CincoDeMayoBBQ and #NapoleonGrill.
Brush with the rub mixture
Grill 20 minutes then flip
Finish chicken and grill the corn
Season corn with mayo, chili, & lime
Looks delicious
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
Search Recipes
Brush with the rub mixture
Grill 20 minutes then flip
Finish chicken and grill the corn
Season corn with mayo, chili, & lime
Looks delicious