This Mexican rotisserie chicken (Pollo Asado) is absolutely delicious. Coated in a delicious mixture of Mexican-inspired flavorings, this rotisserie chicken will quickly become one of your favorite go-to meal options.
What is Pollo Asado
Pollo asado is a beloved Mexican and Latin American dish that involves marinating chicken in a citrus-spice mixture, then grilling or spit-roasting until tender and juicy. This dish is a popular street food item, but it also appears at backyard BBQs and festive gatherings. The marinade can vary from region to region but typically includes cumin, garlic, onion, chili powder, Mexican oregano, cilantro, citrus juice, and vinegar. Pollo asado is often served with rice, beans, tortillas, corn, and salsa on the side.
Why Rotisserie a Chicken?
Why not? Setting up a rotisserie unit on your grill is one of the fastest and easiest ways to make a freshly made rotisserie chicken in no time. One of the benefits of this setup is that you can grill much more than chicken. Think about all the great things you can make, like rotisserie lamb, turkey, and even fish.
Can you cook pollo asado on a rotisserie?
Yes, you absolutely can cook pollo asado on a rotisserie. Doing this will produce a delicious and evenly cooked chicken with nice crispy skin. The juices from the chicken will rotate with the movement of the rotisserie unit, keeping the meat juicy and tender.
Equipment and Extras:
- A rotisserie attachment
- kitchen twine for trussing the Mexican rotisserie chicken
- aluminum drip pan
- a large airtight container or marinating bag (resealable plastic bag)
- instant-read thermometer
- Read more information on how to make rotisserie chicken
- Olive oil (substitute with vegetable oil)
- 2-3 large limes forjuicing (sub with lemon or orange juice)
- Fresh cilantro (coriander)
- 1 small jalapeno
- 2 cloves garlic
- Chili powder
- Onion powder
- Dried oregano (Mexican oregano suggested)
- Ground cumin
- Black pepper
This Mexican Rotisserie Chicken can be marinated for 2-8 hours, no longer than that. Since the marinade contains citrus, this means it has a fair amount of acid that could potentially soften the meat. Here’s how to make an apply the marinade:
- Rinse chicken under cool water and pat dry (inside and out) with paper towels. Place into a deep glass or plastic dish.
- Blend marinade ingredients in a blender or food processor. Add a little water to thin out if needed.
- Coat chicken with mixture, making sure to get some under the breast skin and inside the cavity.
- Cover chicken with plastic and place into the refrigerator for at least 2 hours (but no more than 8).
- See pollo asado recipe below for rotisserie set up and cooking instructions.
Temperature and Doneness
Chicken breast is done when it reaches an internal temperature of 165 degrees F. With all things equal, that also means that once the breast is cooked through, the whole chicken is done. You might find that thigh and leg meat tastes better when cooked to a higher temperature, say 175 degrees F. However, this is a matter of choice. Depending on the recipe, we have pulled the chicken off the spit at a higher temperature. With grilled chicken breasts, we stay within the 165 degrees F. mark.
- Use shredded pollo asado in burritos, enchiladas, burrito bowls, or in a salad.
- Substitute jalapeno for a chipotle pepper for a smoky flavor.
- Top chicken with corn salsa, tomatoes, or avocado.
- Store leftovers in an airtight container in the refrigerator for 3-4 days. Or, place them into vacuum-sealed bags and store in your freezer for up to 8 weeks. Reheat in a 325 oven until warmed all the way through.
- Use Mexican spices (and Caribbean spices) like achiote powder, achiote paste, or paprika to create a red color.
Like our Mexican Rotisserie Chicken? Then try these Recipes!
Mexican-Style Rotisserie Chicken
- 1 whole chicken about 3-3 1/2 pounds
- 1 aluminum drip pan with 1 cup of hot water added
- 1 medium onion peeled and kept whole
- kitchen twine
- 1/3 cup olive oil
- 1/3 cup fresh lime juice 2-3 limes
- 1/4 cup loosely packed cilantro chopped
- 1 small jalapeno, seeded and roughly chopped
- 2 cloves garlic minced
- 1 1/2 teaspoons salt
- 1 teaspoon mild chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano (Mexican oregano suggested)
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- Rinse chicken under cool water and pat dry (inside and out) with paper towels. Place into a deep glass or plastic dish. Combine marinade ingredients in a blender or food processor. Add a little water to thin out if needed.Coat chicken with mixture, making sure to get some under the breast skin and inside the cavity. Cover chicken with plastic and place into the refrigerator for at least 2 hours (but no more than 8).
- Prepare your grill for a medium-high heat, indirect cooking.
- Remove chicken from refrigerator and truss with kitchen twine.
- Cut a hole into the onion with paring knife, this will help guide the rotisserie rod through. Slide onion onto rod and insert into chicken cavity. Run the rod through and secure rotisserie forks.
- Place chicken onto grill with water filled drip pan underneath. Cook for 60-90 minutes or until chicken reaches an internal temperature of 180 in thigh meat, and 165-170 in breast.
- Once cooked through, using heat resistant gloves, carefully remove chicken with rotisserie rod still intact and place onto a large cutting board. Loosely tent chicken with aluminum foil. Let rest for 10 minutes.
- Remove rod, cut away kitchen twine, carve and serve. Spritz with a little fresh lime juice before serving.