This is a delicious recipe and the ingredients are easy to get hold of. If you enjoy south of the border tastes, you will definitely agree that this marinade gives an authentic Mexican touch to your chicken. It is so much better than anything you could get bottled in the store. The cilantro and lime flavor permeates right through the chicken and this recipe is a keeper. If you fancy adding Mexican flavors to your marinade, choose this one. The results are phenomenal.
A rotisserie oven is a very handy piece of equipment to have and some ovens or combi-ovens come with a spit which you can slide a whole chicken on to. If you have never tried making your own rotisserie chicken recipes you are in for a real treat when you taste this. The following marinade recipe for making rotisserie chicken has a fresh and mouthwatering flavor.
Perhaps you have only roasted chickens before, but even if you rotate a roast chicken, turning it over every half an hour or so, it will never come out as evenly cooked as a chicken which has been rotating the whole time during the cooking process, which is why everyone ought to try a rotisserie-cooked chicken.
South of the Border Rotisserie Chicken Recipe
Summary: Give your chicken south of the border appeal by marinating it in this delicious Mexican style marinade, before cooking it on a spit. The resulting bird will taste incredible.
- 1 whole chicken
- ½ cup cilantro
- Zest and juice of 2 limes
- 2 tablespoons extra virgin olive oil
- 2 teaspoons minced garlic
- Salt and black pepper
Rinse the chicken under running water.
Combine the cilantro, lime juice, lime zest, oil, garlic, salt and pepper and transfer this marinade to a big Ziploc bag.
Add the chicken and let it marinade in the refrigerator for 12 hours.
Remove the chicken from the marinade and cook it in the rotisserie for 1 hour and 30 minutes or until it is done.
Enough for (Serves 4 – 6).
Preparation time is approximately 15 min
Mexican Marinade Recipe for Making Rotisserie Chicken
A rotisserie chicken can be cooked in the oven or over the grill, wherever you can put the spit. Either method works well, in order to produce a succulent, flavorful bird. The bird in the photo is marinated but still raw. You can see in the picture there are toothpicks in the chicken holding the legs and wings in. Without these, those parts flap about, getting too close to the heat source and charring too much. You can use string or toothpicks. If you are using a charcoal grill, soak the toothpicks in water for 30 minutes first, else they might catch fire.