Pollo de Xibalba

3 1/2 lbs chicken fryer

4 sun dried tomatoes
juice of one lime
2 Tbl olive or peanut oil
1 Tsp cumin seed
1 Tsp coriander seed
4 chile de Arbol pods
1/2 - 3/4 Tsp Mexican oregano
2 cloves garlic
Split the fryer in half. Chop the garlic. Place the sun dried tomatoes in a cup of hot water. Allow the tomatoes to seep in the water bath for 10 minutes. Remove and blot dry. Throw the cumin seed, coriander seed and de-seeded chile de Arbol pods into a small skillet. Heat over a low flame until the ingredients begin to release their perfume. Transfer to a coffee grinder and process into a fine powder. Partially detach the skin from the flesh of the chicken in the region near the breast and make a pocket. Insert 2 sun dried tomatoes per chicken half into this pocket. Sprinkle the contents of the coffee grinder over both halves of the chicken. Place chicken, lime juice, peanut oil, Mexican oregano, and garlic into a gallon zip-lock bag. Refrigerate for 6 hours.
1. Locate a broiler pan and a grill grate (or rack) to fit the pan.

2. Place an oven grate into the oven and place the broiler pan with the grill grate on the oven grate. Verify that the grill grate is 5-7 inches from the flames - with a ruler.

3. Preheat the oven on the broil setting for 10 minutes.

4. While broiling, keep the oven door ajar.

Arrange the chicken halves, end to end on the grate, directly under the broiler. Broil the chicken for about 15 minutes, basting with the excess marinade every 5 minutes. Re-arrange the halves after the first 10 minutes. Turn the halves over and broil for another 15-20 minutes, basting and re-arranging as before. Turn the chicken halves for the final time. Season with salt. Broil just until the skin bubbles. Remove from the oven and allow to rest for 8 minutes.