Print Recipe
Achiote and Blood Orange Rotisserie Chicken Yum
Prep Time 20 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 2 hours
Passive Time 12 hours
Servings
people
Ingredients
Instructions
  1. Place all Marinade ingredients in a blender and puree.
  2. Truss chicken, then add chicken and marinade ingredients to a resealable bag and press out as much air as possible. Marinate at least 12 hours or up to 24 hours.
  3. Remove chicken from marinade, and allow to drain slightly in a pan, then place on spit and secure with spit forks.
  4. Place chicken on rotisserie. For this dish I keep the flames high! You want some searing on the skin to keep it crisp.
  5. It is imperative to use an instant read meat thermometer. Remove chicken from flames when it reaches 170 degrees in the thigh, then lightly cover and allow to rest for 5-10 minutes. Carve and serve.
  6. Plate Chicken- Delicious and pretty!
Share this Recipe