2. medium bunches.
Transfer chicken, skin side up, to a rimmed baking sheet, and let rest 10 minutes.. Make the charred tomato salsa.Place tomatoes, onion, garlic, and chile on oiled grill grate directly over coals.
Grill, turning occasionally, until charred and just tender, about 10 minutes.Remove and discard charred peels from garlic cloves and outer layer from onion.Transfer charred onion, garlic, and chile to a blender; pulse until finely chopped, about 10 pulses.
Add tomatoes, cilantro, and salt, and pulse until mixture is chunky in texture, three to five pulses..Carve chicken, or pull meat off the bone, and coarsely chop meat and skin on a cutting board, reserving any juices on rimmed baking sheet.
Transfer chicken to a serving bowl; pour reserved juices over chicken.
Drizzle with additional orange juice, and season with remaining 1/2 teaspoon salt.Remove the dish from the wok; carefully pour off the cooking juices.
Drizzle soy sauce and sesame oil over the tofu; sprinkle with green onion and serve..seeded minced cherry pepper.
dried potato flakes.boneless pork chops.