Rotisserie Pollo Asado Marinade Recipe

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.

Welcome to the chef's backyard.

Introduce the recipe for pollo asado with a unique marinade.

Prepare the grill: Monument Grills Eminence 605 with rotisserie and infrared burner.

Make the marinade: combine orange juice, lime juice, Worcestershire sauce, soy sauce, salt, black pepper, cumin, and 2 tablespoons of anado.

Reserve about 1 cup of marinade for basting during cooking.

Place the chicken in a marinade bag and pour in the marinade. Let it marinate for up to 4 hours.

Load smoking chips into the smoke box of the grill.

Use the Monument Grills app to monitor grill temperature and set for poultry to cook to 165°F.

Stuff the chicken cavity with an orange or lemon to stabilize it on the spit.

Secure the chicken on the rotisserie spit, tucking the wings and tightening with pliers.

Load the chicken onto the motor and start the rotisserie.

Cook the chicken while basting with reserved marinade for color.

Monitor internal temperatures: 165°F in the breast and 180°F in the thighs.

Remove the chicken from the grill once cooked and let it rest.

Chop the chicken for serving.

Grill corn tortillas and melt quesadilla cheese on them.

Add chopped chicken and pico de gallo to the tortillas and fold them up.

Serve the quesadillas hot off the grill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary