Roadside whole chicken

This is another recipe from Bayless that was very good, but not easily recognizable as a "Mexican" from my perspective. The heart of the seasoning mixture is the powdered ancho chile pepper. Note that this is one of the most mild peppers and so the chicken is really not that spicy.

Firstly, I didn't really have a functioning grill, so I used the oven to roast instead.

I roasted some sweet potato wedges along with the chicken after briefly soaking them in the same marinade. They turned out delicious and extremely healthy.

DIFFICULTIES:
First, I found the marinade/rub to be a little too runny. I think it would work better if it was more of a thick paste that wood not just run off of the sides of the chicken once applied. This could probably be achieved by simply adding less orange juice and vinegar. I tried mixing in a little bit of a cornstarch slurry to the marinade, but was very hesitant to add much at all.

Cooking chicken all the way through: although the recipe suggested leaving the chicken in the grill for 45 minutes (until the thigh temperature reached about 160°), I ended up going for close to 2 hours in my 325° oven and the breast had only reached 157° at that point. Unfortunately, I was trying to go off my" temperature rules" from memory.

Just now, I did some more research and Alton Brown takes his turkeys out when the breast temperature reaches 161°. Emeril takes his roast chickens out when the thigh temperature reaches 160°. On Yahoo Answers, people give a range of "take-out" temperatures from 160 to 170°. In the future, I will take-out the whole chicken once the breast temperature has just exceeded 160°.

The reason my cooking process took so long (2 hours) was because I only used an oven temperature of 325° as opposed to 400 or 450 as many other people do.