Cooking time: 20 min.
Total time: 1 h 5 min
... 6 Servings
You will need
2 whole chickens (3 lbs each)
1 bottle (18 oz) of Barbecue Sauce
2 chopped and marinated chipotle peppers
2 minced garlic cloves
1 1/2 lbs of red potatoes (about 4), diced
1 onion cut in slices
Make it!
Heat the grill to medium-low flame.
Rinse the chicken and pat it dry. Remove the spine from the chicken with kitchen scissors or a sharp knife and open it butterfly style.
Mix the barbecue sauce, pepper and garlic. Place the potatoes and onion in a medium bowl. Add 1/2 cup of the barbecue sauce; stir to cover the vegetables.
Place them in the center 4 squares (12 inches) of resistant foil. Lift the sides of the foil. Fold the foil twice on top and the sides to seal each package, leaving room for the heat to circulate inside.
Roast the chicken for 15 minutes; turn. Place the packages in the grill; roast them for 25 to 30 min or until the chicken is well-done (165° F) and the vegetables are tender, turning them occasionally and spread the remaining sauce mix on the chickens during the last 15 min.
Make small cuts in each package to let the steam out. Serve one of the chickens with the cooked vegetables. Let the remaining chicken cool; cover and store it in the fridge to prepare roasted chicken arepas later.
Cooking tips
How to cut the chickens in crapaudine (open and flat)
To get better results, dry the chickens completely before cutting them to make them less slippery. Place the chickens on a cutting board with the breasts facing down.
Cut on of the sides of the spine of each of the chickens lengthwise and then on the other side lengthwise as well.
Creative remains
Use the remaining chicken to prepare:
Chipotle Roasted Chicken Arepas.
Shred the chicken; set it aside. (You should get about 4 cups.)
Mix 2 cups of white corn flour (for arepas) and 2 1/2 cups of warm water in a large bowl.
Add 1/3 cup of grated Parmesan cheese mixing well.
Let it sit for 5 minutes.
Divide the dough in 12 portions; form a small ball with each of them.
Press the balls to form 4 inch patties, adding a small amount of water, if necessary, to round the edges. Preheat the grill to medium-high flame.
Add the arepas; cook for 8 to 10 min per side or until they are browned on both sides. Place them in a dish to serve.
Cut 6 slices of cheddar cheese in half; place half on each of the arepas.
Add equal amounts of chicken,
8 sliced chives, 1/4 cup of minced coriander and 1/3 cup of sour cream.