Mexican-Style Rotisserie Chicken

🧂 Ingredients

• 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
• 1/2 of a white onion

  peeled and roughly chopped
• 1/3 cup fresh lime juice

  3-4 limes
• 1/4 cup loosely packed cilantro
• 1 chipotle in adobo, plus 1 tablespoon of adobo sauce

  (sub with 1 small jalapeno)
• 3 cloves garlic

  minced
• 2 teaspoons salt
• 1 teaspoon mild chili powder
• 1/2 teaspoon dried oregano

  (Mexican oregano preferred)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper

Instructions

• 1 Rinse chicken under cold water and pat dry (inside and out) with paper towels.
  Place it into a deep Pyrex baking dish or large resealable marinating bag.
• 2 Blend marinade ingredients in a blender or food processor. Add 1-2 tablespoons
  of water to thin out as needed.
• 3 Coat chicken with mixture, making sure to get some under the breast skin and
  inside the cavity.
• 4 Cover chicken with plastic wrap (or seal bag), and place it in the refrigerator
  for at least 4-8 hours.
• 5 Prepare your grill for medium-high, indirect cooking.
• 6 Remove chicken from refrigerator and truss legs with kitchen twine.
• 7 Cut a hole into the onion with a paring knife; this will help guide the
  rotisserie rod through.
• 8 Slide the onion onto the rod and insert it into the chicken cavity. Run the rod
  through and secure the rotisserie forks.
• 9 Place chicken on the grill with a water-filled drip pan underneath. Cook for
  60-90 minutes or until chicken reaches an internal temperature of 175-180 in
  thigh meat, and 165-170 in breast.
• 10 Once cooked through, use heat-resistant gloves to remove the chicken with the
  rotisserie rod still intact. Place it on a large cutting board. Loosely tent
  chicken with aluminum foil. Rest it for 10 minutes.
• 11 Slice the rod out of the chicken, then cut the kitchen twine off before carving.
  Spritz with a little fresh lime juice before serving.

Nutrition Info