Hello, amigos! My name is Sarai Alvarez and today I’m thrilled to share with you a recipe that will take your taste buds on a trip to Mexico. What better way to celebrate National Day than with a mouth-watering Mexican-style rotisserie chicken? This dish is a true fiesta for your senses, with its juicy and fragrant meat that melts in your mouth. Trust me, your guests will be asking for the recipe!
Sarai grew up on a small ranch in Oaxaca, Mexico where she learned the art of cooking traditional Mexican dishes. She now lives in Los Angeles and enjoys sharing her passion for cooking with others. In her free time, she volunteers with a nonprofit organization that teaches cooking to underprivileged children.
Sarai Alvarez currently resides in the United States and grew up in Mexico.
Growing up on a small ranch in Oaxaca, Mexico, I learned to cook traditional dishes from my mother and grandmother. Cooking is an expression of love in my culture, and passing down recipes from generation to generation is part of our heritage. Mexican cuisine has a rich history that goes back many centuries, influenced by indigenous, Spanish, and African cultures. This recipe, in particular, is inspired by the flavors and aromas of my hometown, with a blend of spices and a touch of lime juice that gives the chicken a distinct Mexican flavor.
Did you know that the rotisserie cooking method originated in France in the 18th century? The word ‘rotisserie’ comes from the French word ‘rotere,’ which means to rotate or turn. Since then, the technique has spread around the world and has been adapted to different cuisines. In Mexico, rotisserie chicken is a popular street food, usually sold from small stalls or food trucks. What makes this recipe so special is the mix of spices used to season the chicken. Smoked paprika, Mexican oregano, cumin, and garlic powder create a savory and slightly spicy coating that complements the tender meat. So, let’s get ready for a cooking fiesta and start making this delicious dish!
What you need
This Mexican-style rotisserie chicken recipe is a perfect addition to your National Day celebrations! What sets this recipe apart is the delicious combination of spices used to season the chicken – smoked paprika, Mexican oregano, cumin, and garlic powder. The result is a juicy, flavorful bird that is sure to impress your dinner guests. One of my favorite parts of this recipe is how easy it is to make – simply rub the chicken with the spice mixture, cook on a rotisserie spit in the oven, and baste with a brush of oil and lime juice. The finished chicken is smoky, tender, and bursting with zesty Mexican flavors. Carve it up and serve it with your favorite sides for a meal that is sure to have everyone coming back for seconds!
Ingredients:
- Whole chicken – The star of the show, this whole chicken is seasoned and roasted until it’s juicy and tender. You could use chicken pieces if you prefer, but a whole chicken has that classic rotisserie look and flavor.
- Salt – Essential for seasoning the chicken and bringing out its natural flavors. Use table salt or fine sea salt.
- Mexican oregano – A variety of oregano that has a stronger, slightly citrusy flavor compared to the more common Mediterranean oregano. If you can’t find it, regular oregano will still work.
- Smoked paprika – Adds a smoked, slightly sweet flavor to the chicken and gives it that beautiful golden color. If you don’t have smoked paprika, you could use regular paprika and a touch of liquid smoke.
- Ground cumin – A staple spice in Mexican cuisine, cumin adds earthy, warm notes to the chicken. If you don’t like cumin, you could omit it or swap it for another spice like coriander or chili powder.
- Garlic powder – A convenient way to add garlic flavor without mincing fresh garlic. If you prefer fresh garlic, you could mince a few cloves and rub them on the chicken instead.
- Olive oil – Used for brushing the chicken and helping the seasoning stick. You could use another type of oil like grapeseed or vegetable oil if you prefer.
- Lime – Juiced and used to flavor the chicken and provide a bright, tangy contrast to the rich, smoky spices. You could use lemon if you prefer.
Utensils:
- Rotisserie spit – Essential for cooking the chicken evenly and giving it that classic rotisserie flavor. If you don’t have a rotisserie attachment for your grill or oven, you could use a roasting pan or baking dish instead.
- Kitchen twine – Used to tie the chicken’s legs together and secure it to the rotisserie spit. If you don’t have kitchen twine, you could use unwaxed, unflavored dental floss.
- Basting brush – Used to brush the chicken with oil and lime juice during cooking to keep it moist and add flavor. If you don’t have a basting brush, you could use a spoon or even a clean paintbrush.
- Measuring spoons – Used to measure out exact quantities of salt, spices, and oil. If you don’t have measuring spoons, you could estimate using regular spoons and adjust the seasoning to taste.
- Cutting board – Used to carve the chicken once it’s cooked. If you don’t have a cutting board, you could use a clean, flat surface like a large plate or tray.
- Carving knife – Used to carve the chicken. If you don’t have a carving knife, you could use a large chef’s knife or serrated knife.
Mexican oregano
Mexican oregano is one of my favorite spices to use in Mexican-style cooking. While it’s similar to regular oregano, it has a unique, slightly citrusy flavor that really sets it apart. I love how it adds depth and complexity to the flavors in this rotisserie chicken recipe. Fun fact: Mexican oregano is actually a different species from Mediterranean oregano, and it’s grown primarily in Mexico and Central America. It’s also a key ingredient in many traditional Mexican dishes like mole and pozole. In terms of health benefits, oregano is believed to have antibacterial properties and may help boost the immune system. However, as with any spice or herb, it’s best to enjoy it in moderation. Don’t be afraid to use Mexican oregano in other dishes, too – it’s great in soups, stews, and even salad dressings!
Smoked paprika
Smoked paprika is a real game-changer in the kitchen. While regular paprika is pretty mild and mostly used for color, smoked paprika has a rich, smoky flavor that can add depth to any dish. In this rotisserie chicken recipe, it’s what gives the chicken that beautiful golden color and delicious smoky flavor. But don’t stop there – smoked paprika is also great in all kinds of soups, stews, and sauces. I love using it to add a smoky flavor to vegetarian dishes like chili or roasted vegetables. Plus, it’s packed with flavor but doesn’t add any heat, so it’s a great way to add depth to a dish without making it too spicy. In terms of health benefits, paprika is a good source of antioxidants and Vitamin C. However, it’s also relatively high in sodium, so be sure to use it in moderation. Overall, smoked paprika is a delicious and versatile ingredient that’s well worth keeping in your spice collection.
What to serve it with?
I love to serve this Mexican-style rotisserie chicken with traditional Mexican sides, such as refried beans, rice, and grilled corn on the cob. The smoky and zesty flavors of the chicken pair perfectly with the earthy and hearty taste of the beans, and the sweet crunch of the corn. I also like to add a dollop of fresh guacamole and a sprinkle of chopped cilantro on top of the chicken to elevate the dish and add a pop of color. This combination of flavors and textures represents the diversity and richness of Mexican cuisine, and makes for a truly satisfying and wholesome meal.
Summary
I hope this recipe has inspired you to celebrate National Day with a taste of Mexico! Cooking is an art that brings people together, and I am honored to share my passion for food and culture with you. Now it’s your turn to try this recipe and let me know what you think. Do you have any tips or tricks to make it even better? What are your favorite sides to serve with rotisserie chicken? Leave a comment and share your thoughts. And remember, the joy of cooking is not only in the end result, but also in the process of creating and sharing. So grab your spatula and let’s cook up a fiesta!
Here’s the recipe:
Cooking Fiesta: Mexican-style Rotisserie Chicken for National Day
Equipment
- Rotisserie spit
- Kitchen twine
- Basting Brush
- Measuring spoons
- cutting board
- Carving knife
Ingredients
- 1 (3-4 pounds) Whole chicken
- 2 teaspoons Salt
- 1 teaspoon Mexican oregano
- 2 teaspoons Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 Lime
Instructions
- Preheat the oven and prepare the chicken - Preheat your oven to 375°F. Remove the giblets from the chicken and pat it dry with paper towels. Tie the chicken's legs together with kitchen twine and secure it to the rotisserie spit. - Make sure to remove any giblets or other internal organs before cooking the chicken. You could also use chicken pieces instead of a whole chicken if you prefer.
- Season the chicken - In a small bowl, combine the salt, Mexican oregano, smoked paprika, cumin, and garlic powder. Rub the spice mixture all over the chicken, making sure to get it into all the nooks and crannies. Brush the chicken with olive oil and lime juice. - Be sure to really work the spice mixture into the chicken's skin - this is what makes it really flavorful. Use your hands to massage it in if necessary. Don't overdo it on the oil, as you don't want the chicken to be greasy.
- Cook the chicken - Place the chicken on the rotisserie spit and adjust it so that it's centered and balanced. Place the spit in the oven and cook for 1 1/2 to 2 hours, or until the chicken reaches an internal temperature of 165°F. Baste the chicken with oil and lime juice every 20-30 minutes to keep it moist. - Make sure the chicken is balanced on the rotisserie spit so that it rotates evenly. Use a meat thermometer to check the internal temperature of the chicken - it should reach 165°F in the thickest part of the meat. If the chicken is browning too quickly, you can cover it loosely with foil.
- Let the chicken rest and carve it - Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes to allow the juices to redistribute. Carefully remove the chicken from the rotisserie spit and carve it into pieces. Serve hot with your favorite sides and enjoy! - Letting the chicken rest before carving it helps keep it juicy. You can carve the chicken into larger pieces like drumsticks and breasts, or into smaller pieces like wings and thighs, depending on your preference.
