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good one

recipe I learned in Mexico:

-Split a whole chicken down one side of the backbone and butterfly it out. Don't cut the breast.
-marinade the chicken, optional. cook chicken over fire.
-cut up some sweet onions, jalapenos, tomato, tomatillo, or other. alternately, make pico de gallo.
-serve with stack of tortilla

I modified the original Mexico recipe somewhat, I use a covered grill and leave the chicken on the grill to serve, with the toppings in solo cups under foil covers. To serve, grap tortilla, fork off chicken and replace grill cover to keep chicken hot and prevent flies from getting it. Chicken in tortilla then apply toppings as desired, fold and eat, no plate needed. If you get messy, jump in water after eating. It's great because you don't really have to stop what you're doing to sit down and eat all at once, plus flies don't get on anything.

Feeds: everybody. Adjust chicken portions to include everyone.

"Let them eat chicken soup"?

Now that you mentioned it, I will add that in Mexico you get a big styrofoam cup of soup (if you want it) with your pollo and tortilla stack. They don't include the other toppings though. The whole deal was about $3 (back then). It was the locals' Sunday dinner. You probably have me plonked though so may not learn this.