Grilling: Mexican Roadside Chicken with Green Onions

"I've gone and done it. I've officially killed my copy of Rick Bayless's Mexican Everyday. Now more a mess of loose pages than an actual book, this favorite had shown signs of giving way for over a year. The final culprit-- a Mexican Roadside Chicken recipe. I've passed it up many times, and only turned to the inconspicuous recipe this fateful day to appease some non-beef eaters who wouldn't partake in my skirt steak fajitas. Luckily, the book did not die in vain. This chicken, which was more of an afterthought, became the real star of the day. After a 45-minute cook over indirect heat, a picture-perfect, mahogany-skinned bird was revealed. The feast for the eyes quickly gave way to its succulent flavors--an earthy and acidic combination enlivened by the chicken's juiciness, all of which paired very nicely with the green onion and tomatillo salsa accompaniments. Although disappointed by the loss of my book, this meal did wonders to ease the pain...."