Pollo Al牧师与烧焦的番茄莎莎

Combine orange juice, lime juice, 1 1/2 tablespoons salt, oregano, black pepper, cumin, and garlic in a blender, and process on high speed until smooth, about 30 seconds. Place chicken in a gallon-size ziplock plastic bag, and pour marinade over chicken. Seal and refrigerate, turning occasionally, 8 to 12 hours.

将红洋葱切片和1杯热水混合在一个中等碗中；搅拌30秒。在带有冷水的过滤器中排干并冲洗洋葱。将洋葱返回碗，然后搅拌醋，1/2杯冷水，糖和盐，直至充分混合。搁置。

Heat one chimney of charcoal until flames subside and coals are lightly covered in ash. Arrange coals for two-zone cooking: Bank coals along half of bottom grate of charcoal grill. Add oak or mesquite log along edge of coals. Place oiled cooking grate over coals; open bottom and top vents of grill. Place 2 stacks of 3 bricks on grill grate straddling the coals. (Stack bricks so that top brick is 8 to 10 inches above grill grate.)

Spray grill basket with cooking spray. Remove chicken from marinade, and discard marinade. Place chicken, cavity side up, in grill basket. Lock basket, and place edges of basket on top of bricks, chicken cavity side down. Grill, flipping basket every 5 minutes, for 30 minutes. Coals will begin to shrink, and chicken will begin to brown. After 30 minutes, remove 1 brick from each stack, and place basket back on bricks. Grill, flipping basket every 5 minutes to expose both the skin side and cavity side to the coals, until chicken is deep brown and an instant-read thermometer inserted in thickest part of thigh registers 165°F, 50 to 55 minutes. Transfer chicken, skin side up, to a rimmed baking sheet, and let rest 10 minutes.

将西红柿，洋葱，大蒜和辣椒放在上油的烤架上，直接在煤上。烧烤，偶尔转动，直到烧焦和嫩，大约10分钟。从大蒜丁香和洋葱的外层中取出并丢弃烧焦的果皮。将烧焦的洋葱，大蒜和智利转移到搅拌机中；脉冲直到切碎，大约10个脉冲。加入西红柿，香菜和盐，然后搅拌直至混合物的质地块状，3至5脉冲。

雕刻鸡肉，或从骨头上拉出肉，然后在切菜板上粗切碎的肉和皮肤，保留在有框的烤盘上的任何果汁。将鸡肉转移到一个碗中；将保留的果汁倒在鸡上。淋上额外的橙汁，然后用剩余的1/2茶匙盐调味。与温暖的玉米饼，腌制的洋葱和烧焦的番茄莎莎一起食用。