Fire-Roasted Whole Chicken in Adobo Marinade

Instructions

1. 1
   For the adobo paste: Place the cleaned guajillo and ancho chilies in a small pot of boiling water and let them soften for 10 minutes. Drain them well.
2. 2
   In a high-powered blender, combine the softened chilies, chipotles in adobo, roasted garlic, roasted onion, apple cider vinegar, fresh orange juice, oregano, cumin, and a tablespoon of salt. Blend until completely smooth and thick, straining through a mesh if needed.
3. 3
   Heat the lard or oil in a small saucepan over low heat, pour in the blended adobo, and simmer gently for 5 minutes to develop the flavors. Let the paste cool down completely.
4. 4
   Pat the chicken thoroughly dry with paper towels. Rub the cooled adobo paste generously over the entire bird, ensuring it gets under the skin and inside all folds. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
5. 5
   Fire up your outdoor grill using a mix of charcoal and hardwood logs, arranging the bed of coals to set up a medium indirect heat zone (around 180°C / 350°F).
6. 6
   Place the spatchcocked marinated chicken skin-side up on the indirect heat side of the grates. Close the grill lid and let it slow-roast undisturbed for about 70-80 minutes.
7. 7
   During the final 10 minutes of cooking, carefully move the chicken directly over the hot coals. Watch closely as the natural sugars from the orange juice and chilies caramelize into a beautiful, crisp, deeply bronzed finish without burning.
8. 8
   Remove the bird from the fire when fully cooked through (the thigh juices must run clear). Rest on a cutting board tented with foil for 10 minutes before carving to preserve its spectacular juiciness.