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 and serve with Spanish rice.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 4
Ingredients:
- 1 whole chicken
- 1/ 2 cup olive oil
- 1/2 cup lime juice (fresh or bottled)
- 1/2 cup fresh chopped cilantro
- 1 fresh lime cut in half, seeds removed
- 1 package of taco seasoning
Preparation:
Prepare the chicken by rinsing thoroughly under cold water. Drain excess water from inside cavity and pat dry. Place 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 skin with fresh chopped cilantro. Cover with aluminum foil and place in the refrigerator for 1 to 2 hours.
Remove the chicken and baste with reserved lime juice. Place chicken in a safe area and allow it to drain. Remember to wash hands and draining area thoroughly with soap and warm water to sanitize after use. After draining, place chicken back in baking dish and lightly rub with olive oil. Add the taco seasoning, making sure to coat entire chicken.
Stuff fresh lime halves deep into the chicken cavity and add a little fresh chopped cilantro. Preheat grill for 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 165-175 degrees.
