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–+ servings

Achiote and Blood Orange Rotisserie Chicken

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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 14 hours 20 minutes
Servings: 4 people
Calories:

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

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!
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