A whole chicken is marinated
several hours in a zesty Cuban-style herb and lime juice marinade
and roasted on a rotisserie spit.
Spicy
Cuban Rotisserie Chicken
- 1 large broiler-fryer
whole chicken (about 4 pounds)
- 1/4 cup fresh lime juice
- 3 tablespoons olive oil
- 1 shallot, minced
- 2 large cloves garlic,
minced
- 1 teaspoon grated lime
peel
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon pepper
- Cilantro sprigs for garnish
- Lime wedges for accompaniment
- Truss chicken or tie drumsticks
together.
- In large glass bowl, mix
together lime juice, olive oil, shallot, garlic, lime peel, oregano,
salt, cumin and pepper. Place chicken in mixture, turning to
coat completely. Cover and refrigerate several hours or overnight,
turning chicken several times.
- At cooking time, pour
off marinade and place chicken on rotisserie spit. Cook about
1 1/2 hours or until drumsticks move easily in their sockets
and juices run clear. When done, a meat thermometer inserted
into the thigh will register 180°F (85°C). Remove chicken
from rotisserie and place on rack; let sit about 10 minutes.
- Transfer chicken to platter
and discard strings. Garnish with cilantro sprigs and serve with
lime wedges.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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