This can be frustrating for my family, but they are necessary to keep their business running.

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.Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin..Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.

An oak or mesquite log set alongside lit coals at the center of the a grill perfumes the bird with smoke.Once it's cooked through, chop the crispy skin and meat together and spoon it into warm tortillas with roasted tomato salsa and pickled onions.. A citrus marinade keeps this chicken tender and moist, giving the crispy skin a deep golden-brown hue.

Prepare the pickled onions in advance to get a head start on the salsa while the chicken is grilling.. Make ahead.

Pickled onions can be stored in an airtight container in refrigerator up to 2 weeks.Kashmiri chile powder or other red chile powder.

store-bought coconut butter or paste (available at natural food stores and Indian markets).vegetable oil or coconut oil.

1. medium yellow onion, finely chopped.2. small green Indian or Thai chiles, finely chopped.