2 whole chickens, cut in half on both sides of the backbone
For sauce: 4 ancho chiles 1 jalapeno chile 1 cup boiling water 1/4 teaspoon ground allspice 4 whole cloves, ground 3/4 teaspoon ground cumin 1 Tablespoon dried Mexican oregano 5 cloves garlic 2 Tablespoons sugar 2 Roma tomatoes, blanched, peeled, seeded and chopped 1/4 cup apple cider vinegar 1/2 teaspoon fresh ground pepper 1 teaspoon kosher salt
For sauce: Heat broiler. Place ancho and jalapeno chiles on a baking sheet and under the broiler. Broil on all sides until the skins are charred all over. Place chiles in a bowl, cover with plastic wrap and let sit for 10 minutes. Peel chiles and seed. Place chiles and boiling water in a food processor and process until smooth. Add 2 Tablespoons of corn oil to a medium skillet over medium-high heat. When hot, add chile sauce and remaining ingredients. Cook and stir, reducing sauce for about 10 minutes. Let cool and refrigerate.
Place sauce in a sealable plasic bag and add chicken halves. Let marinate overnight. Prepare a grill. Place chicken over medium heat or a medium fire and grill for 15 minutes. Turn and grill for another 15 minutes. Lower heat or move to a cooler place on the grill, turn again, and cook for 15 minutes longer. Check chicken for doneness; juices should run clear when pierced with a fork. Serve immediately.