Southwest Rotisserie Chicken
Infuse your weeknight dinner routine with bold flavors straight from the Southwest by making this irresistible Southwest Rotisserie Chicken. Perfectly seasoned with a vibrant blend of chili powder, cumin, paprika, and lime juice, this juicy whole chicken is elevated by the cooking technique of the rotisserie, ensuring golden, crispy skin and evenly cooked meat. A touch of garlic and onion powder adds savory depth, while the optional fresh cilantro garnish provides a bright finishing touch. Simple yet packed with flavor, this recipe is an easy way to create a show-stopping centerpiece for your meal, ready in under two hours from prep to plate. Pair it with cornbread, roasted veggies, or a zesty slaw for a true Southwest-inspired feast.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 2 tablespoons Olive oil
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Remove the giblets and pat the whole chicken dry with paper towels. Trim excess fat or skin around the cavity if needed.
In a small bowl, whisk together olive oil, chili powder, ground cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice to create a Southwest spice rub.
Carefully loosen the skin of the chicken by sliding your fingers or a spoon underneath it, taking care not to tear it. Rub half of the spice mixture directly onto the meat under the skin for extra flavor.
Rub the remaining spice mixture on the outside skin of the chicken, ensuring it is evenly coated on all sides.
Truss the chicken (tie the legs together with kitchen twine and tuck the wings under the body) to ensure even cooking and good rotation on the spit.
Secure the chicken onto the rotisserie spit according to your rotisserie instructions, ensuring it is tightly fastened so it rotates evenly.
Preheat the rotisserie grill to medium heat (around 375°F/190°C). If your rotisserie has an infrared burner, use it for added crispness during the last 15 minutes of cooking.
Place a drip pan under the chicken to catch drippings and start the rotisserie. Close the lid and cook for 75-90 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C).
Once cooked, carefully remove the chicken from the rotisserie spit and let it rest for 10-15 minutes to allow juices to redistribute.
Garnish with freshly chopped cilantro, if desired, and serve with your favorite Southwest-inspired sides, such as cornbread, roasted vegetables, or a zesty slaw.
Nutrition Facts
Calories |
568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 3702 mg | 161% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.4 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 661 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
