Mexican Rotisserie Chicken
This dish has a great south-of-the-border flavor. You can shred this rotisserie chicken and serve with warm tortillas and guacamole, or slice it and serve with Spanish rice. mmmm yum!
Mexican-Style Rotisserie Chicken
Rated 5.0 stars by 1 users
Category
Chicken
Servings
4
Prep Time
25 minutes
Cook Time
2 hours
This dish has a great south-of-the-border flavor. You can shred this rotisserie chicken and serve with warm tortillas and guacamole, or slice it and serve with Spanish rice.
Spinfire Chef
Ingredients
1 3- to 5 lbs whole chicken
1/2 cup olive oil
1/2 cup fresh or bottled lime juice
1/2 cup chopped fresh cilantro
1 fresh lime, cut in half, seeds remove
Taco seasoning
Directions
Place the chicken in a shallow baking dish and pour some of the lime juice over the top and inside the cavity.
Grab a hold of the chicken by the breast skin and place hand between the skin and the breast creating a pocket.
Using a basting brush, baste lime juice into the breast meat pocket, making sure to reserve some for later.
Rub under the skin with fresh chopped cilantro.
Cover with aluminum foil and place in the refrigerator for 1 to 2 hours.
Remove the chicken from the fridge and baste with reserved lime juice.
Preheat the grill to high heat. Place the chicken securely on the rotisserie rod and truss legs and wings with string.
Cook chicken for 1 1/4 to 1 1/2 hours, or until the internal temperature is between 165 F and 175 F.