|Nutrition Facts (per serving)|
|Servings: 4 to 5|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||51%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|Total Sugars 1g|
|Vitamin C 16mg||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
1 (3- to 4-pound) 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 removed
1 (1-ounce) package taco seasoning
Steps to Make It
Gather the ingredients.
Prepare the chicken by rinsing thoroughly under cold water. Drain excess water from inside the cavity and pat dry with a paper towel.
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.
Lightly rub with olive oil and then coat the entire chicken with taco seasoning.
Stuff fresh lime halves deep into the chicken cavity and add a little fresh chopped cilantro.
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.