Mouthwatering Mexican Style Marinated Chicken

whole chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is nutritious, while vegetable oil is usually cheaper.

Start with 4 ounces of orange juice, 4 ounces of lemon juice, 4 ounces of bitter orange, and 4 ounces of pineapple juice.

Add 3 cloves of garlic, 1 clove of allspice, 2 allspice corns, and 1 bay leaf to the mixture.

Chop half a small onion and add it to the marinade.

For color, add a small chunk of achiote and 3 Goya packets that contain saffron.

Pour in 3 tablespoons of avocado oil and mix well.

Add 1 tablespoon of chicken seasoning, which contains pepper, cumin, paprika, and Mexican oregano.

Season with about 4 tablespoons of kosher salt, adjusting to taste.

Blend the marinade and taste for saltiness, aiming for a level similar to seawater.

Place the whole chicken in a Ziploc bag and pour the marinade over it, then refrigerate overnight.

Prepare the grill for a rotisserie cook, aiming for temperatures between 325°F and 350°F.

Remove the chicken from the marinade and truss it using butcher's twine, securing the legs and wings.

Insert the chicken onto the spit rod and secure it tightly.

Place the spit rod on the grill and start the rotisserie, covering the grill to maintain temperature.

Cook the chicken until it reaches an internal temperature of 165°F, checking periodically.

If the chicken browns too quickly, move it to the indirect side of the grill to finish cooking.

After about 2 hours, check the chicken's temperature to ensure it's safe to eat.

Remove the chicken from the grill, slice, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary