With backyard grills sure to be blazing this long holiday weekend, there’s no time like now to get your chicken al carbon going on.

This smoky spatchcock chicken with a spicy brick-red marinade gets plenty charred, so don’t be alarmed at the blackened edges. It’s the sugar in the orange juice that gives it a sweet citrus taste and makes it singe easily.

“Chicken Al Carbon” is from the new cookbook, “Tex-Mex Cookbook: Traditions, Innovations, and Comfort Foods from Both Sides of the Border” (Clarkson Potter), of which I received a review copy. Loaded with recipes that fuse Texan and Mexican sensibilities, it’s by Chef Ford Fry, a native Texan with a slew of restaurants in Atlanta, including the El Felix and Superica; and food writer and native Texan Jessica Dupuy.

As the book’s intro states, “Tex” and “Mex” were at one time one and the same, with Texas and Mexico both part of the same Spanish colony known as New Spain in the 16th century. It’s no wonder that Texas’ food traditions borrow heavily from Mexican ones. In fact, many of the Tex-Mex specialties in this book will be quite familiar if you’ve dined regularly at Mexican restaurants in California and Texas.