I've never been to Mexico, so I haven't had the chance to pull over and taste a roadside "Sinaloa-style" chicken, but thanks to Rick Bayless, I've mastered grilling a beautifully blackened, spicy, smokey, and succulent bird in my backyard, well north of the border. This easy, delicious dish has become a summer standby.
Read More: Great Moments in Grilling: Mexican Roadside Chicken
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Perhaps there's an all-seafood version out there.
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