Name: Achiote and Blood Orange Rotisserie Chicken
Prep time: 20 min
Cook time: 2 h
Total time: 14 h 20 min
Ingredients: 1/2 cup achiote sauce ((or substitute 2 TBS achiote paste in 1/2 cup water)); 4 Blood Oranges, juice from ((substitute 1/3 cup blood orange or regular orange juice)); 1 jalapeno, roughly chopped ((remove seeds if you want to lower heat content)); 1 TBS kosher salt; 1/2 TBS coarse ground black pepper; 1 lime (juiced); 1 cup Cilantro (lightly chopped); 4 cloves garlic; 1 chicken

Ingredients

Scale

1/2 cup achiote sauce ((or substitute 2 TBS achiote paste in 1/2 cup water))
4 Blood Oranges, juice from ((substitute 1/3 cup blood orange or regular orange juice))
1 jalapeno, roughly chopped ((remove seeds if you want to lower heat content))
1 TBS kosher salt
1/2 TBS coarse ground black pepper
1 lime (juiced)
1 cup Cilantro (lightly chopped)
4 cloves garlic
1 chicken

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Instructions

Place all Marinade ingredients in a blender and puree.
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.
Remove chicken from marinade, and allow to drain slightly in a pan, then place on spit and secure with spit forks.
Place chicken on rotisserie. For this dish I keep the flames high! You want some searing on the skin to keep it crisp.
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.
Plate Chicken- Delicious and pretty!

Prep Time: 20 minutes
Cook Time: 2 hours