Mexican-Style Rotisserie Chicken

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/7/22
Mexican Style Rotisserie Chicken
Lauri Patterson/Getty Images
Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 4 to 5 servings
Yield: 1 chicken
Nutrition Facts (per serving)
547 Calories
40g Fat
8g Carbs
37g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 547
% Daily Value*
Total Fat 40g 51%
Saturated Fat 8g 41%
Cholesterol 121mg 40%
Sodium 521mg 23%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 37g
Vitamin C 16mg 78%
Calcium 34mg 3%
Iron 3mg 14%
Potassium 422mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

  1. Gather the ingredients.

  2. Prepare the chicken by rinsing thoroughly under cold water. Drain excess water from inside the cavity and pat dry with a paper towel.

  3. Place the chicken in a shallow baking dish and pour some of the lime juice over the top and inside the cavity.

  4. Grab a hold of the chicken by the breast skin and place hand between the skin and the breast creating a pocket.

  5. Using a basting brush, baste lime juice into the breast meat pocket, making sure to reserve some for later.

  6. Rub under the skin with fresh chopped cilantro.

  7. Cover with aluminum foil and place in the refrigerator for 1 to 2 hours.

  8. Remove the chicken from the fridge and baste with reserved lime juice.

  9. Lightly rub with olive oil and then coat the entire chicken with taco seasoning.

  10. Stuff fresh lime halves deep into the chicken cavity and add a little fresh chopped cilantro.

  11. Preheat the grill to high heat. Place the chicken securely on the rotisserie rod and truss legs and wings with string.

  12. Cook chicken for 1 1/4 to 1 1/2 hours, or until the internal temperature is between 165 F and 175 F.