and crispy bacon.
Grill, turning occasionally, until charred and just tender, about 10 minutes.Remove and discard charred peels from garlic cloves and outer layer from onion.
Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses.Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.
Transfer chicken to a serving bowl; pour reserved juices over chicken.Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.
Serve with warm tortillas, pickled onions, and charred tomato salsa.. About this recipe.
This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground.1 1/2 teaspoons crushed red pepper.
1 1/2 teaspoons minced garlic.In a heavy medium saucepan, combine all of the ingredients except the garlic.
Cook over high heat for 4 minutes, stirring.Add the garlic and remove from the heat.