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Ingredients

• For the rub:
• 1 1/2 teaspoons ground ancho chile powder
• 1 teaspoon dried oregano, preferably Mexican
• A big pinch of ground cloves
• 1/2 teaspoon of ground cinnamon
• 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
• 3 tablespoons apple cider vinegar
• 1/4 cup fresh orange juice
• 1 teaspoon salt, plus a little more for the onions
• 1 large chicken, about 3 lbs, butterflied
• 2 large bunches of green onions or knob onions
• A little olive oil for brushing the onions
• Grilled tomatillo salsa, for serving

Description

Serious Eats