Oaxacan Rotisserie Chicken Recipe
'Pollo a la Brasa' Half Chicken, CHICA Sauces
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Ingredients
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Chicken Marinade
CHICA Sauces
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a large bowl, combine olive oil, lime juice, minced garlic, cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper. Mix well until all ingredients are combined. Place the whole chicken in the marinade, ensuring it is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F - 400°F). If using a rotisserie, make sure it is set up and ready for use.
- 3
Prepare for Cooking
Remove the chicken from the marinade and let any excess marinade drip off. If using the rotisserie, secure the chicken onto the spit. If grilling directly, place the chicken breast side up on the grill.
Cooking the Chicken
- 4
Grill the Chicken
Cook the chicken on the grill for about 1 to 1.5 hours, turning occasionally if not using a rotisserie. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.
- 5
Rest the Chicken
Once cooked, remove the chicken from the grill and let it rest for about 10-15 minutes. This will allow the juices to redistribute.
Preparing CHICA Sauces
- 6
Make the Sauce
In a medium bowl, mix together mayonnaise, sour cream, minced chipotle, lime juice, and chopped cilantro. Add salt to taste. Whisk until smooth and well combined.
- 7
Serve
Serve the grilled chicken with the prepared CHICA sauces on the side for dipping. Enjoy!
