This Mexican rotisserie chicken or Pollo Asado is absolutely delicious. Marinated in citrus and earthy spices, this rotisserie chicken will quickly become one of your favorite go-to recipes.
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 set up 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.
What you’ll need for this recipe:
- 3-4 pound whole chicken with marinade ingredients listed below
- A rotisserie attachment
- kitchen twine for trussing the 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
This Mexican Rotisserie Chicken can be marinated for 2-6 hours, no longer than that. Since the marinade contains citrus, this means it has a fair amount of acid. This would be okay with sturdier meat like beef, lamb, or even pork, but acids tend to slowly “cook” the outer surface of the chicken and can completely alter fish and seafood if left in too long.
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. It’s all a matter of preference, but do keep in mind that you should never consume undercooked chicken. So a good instant-read thermometer will be your friend.
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Mexican-Style Rotisserie Chicken
- 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.