Mexican Rotisserie Chicken
A simple, but delicious Mexican style rotisserie chicken. This chicken makes a great meal, but also fantastic leftovers that you can use in tacos, quesadillas, soups, stews, and casseroles.
- 1 whole chicken about 3-4 pounds
- 1 cup aluminum drip pan withof hot water added
- 1 in medium onion peen removed and kepttact
- kitchen twine
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 1/4 cup loosely packed cilantro chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon mild chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Rinse chicken under cool water and pat dry (inside and out) with paper towels. Place onto a cutting board. Combine seasoning ingredients. Rub mixture all over chicken making sure to get seasonings under the skin of the breast and inside the cavity. Cover well with plastic and place into the refrigerator for 1-2 hours.
- Preheat 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.
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