Mexican Roadside Chicken

Put the chicken in a gallon sized zip-top bag and add the Sunny D® and salt. Seal the bag while removing the excess air. Slosh the bag gently to combine. Put the bag in a lipped baking dish or sheet pan (to catch any leaks) and refrigerate six hours, or preferably overnight.

About 90 minutes before you want to serve, start your grill and prepare for indirect cooking over medium heat (300-350ºF).

While the grill is starting, make the wet rub. Combine the allspice berries, oregano, cumin seeds, and peppercorns in a spice grinder. Pulse to finely grind it and pour into a small mixing bowl. Add the remaining wet rub ingredients into the bowl, whisk/stir well to combine, set aside.

Remove the chicken from the marinade, rinse well with cold water, and pat dry with paper towels. Smear the entire outside of the chicken on both sides with the wet rub.

Clean and dry the onions, jalapenos and limes. Trim the ends of the onions. Halve the limes and sprinkle the cut sides with sugar.

Grill the chicken indirectly until the internal temperature in the thickest part of the thigh reaches 165ºF (about 60-75 minutes).

Just before the chicken is done add the onions, limes and jalapenos to the direct heat side of the grill and grill until each is nicely roasted. Then remove them from the grill to a plate and set aside.

When the chicken reaches 165ºF in the thigh, remove it from the grill, put it onto a platter and let it rest five minutes. Then serve with the onions, limes, and jalapenos on the side.

Enjoy!