Rotisserie Chicken

Why You’ll Love Rotisserie Chicken Recipe

I love this recipe because it’s hands-off once the chicken is on the rotisserie, yet the results feel impressive and special. The seasoning creates layers of smoky, savory flavor, and the aji verde adds a bright, creamy contrast. I also enjoy how this dish works just as well for a relaxed weekend cook as it does for feeding guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken:
2 whole roaster chickens
Canola oil as needed

Seasoning:
⅔ cup smoked paprika
½ cup garlic powder
¼ cup brown sugar
¼ cup ground cumin
2 tbsp onion powder
1.5 tbsp dried coriander
1.5 tbsp dried oregano
1.5 tbsp black pepper
1 tbsp aji amarillo powder or cayenne
Kosher salt to taste

Aji Verde:
⅔ cup sour cream
⅔ cup mayonnaise
¼ cup chopped cilantro
1 jalapeño de-seeded
4 garlic cloves minced
1 medium lime juiced
Kosher salt to taste

Directions

I begin by preheating my rotisserie grill for indirect cooking, aiming for a steady temperature between 325°F and 350°F. While the grill heats, I mix all the seasoning ingredients together in a bowl.

I pat the chickens dry, slather them lightly with canola oil, and generously coat them all over with the seasoning. I skewer the chickens onto the rotisserie and truss the wings and legs securely with string.

I add the chickens to the rotisserie and let them cook for about 3–4 hours, keeping the temperature steady and adjusting their position as needed to avoid burning. I cook until the breast reaches 165°F and the dark meat hits around 170–175°F. Once done, I remove the chickens and let them rest for at least 10 minutes.

While the chicken rests, I blend the cilantro, garlic, jalapeño, and lime juice until smooth. I transfer this mixture to a bowl, stir in the mayonnaise and sour cream, and season with salt until smooth and balanced.

I slice the rested chicken, garnish it with chopped cilantro, and serve it with the aji verde on the side.

Servings and Timing

I make this recipe to serve about 4 people. Prep time takes me around 20 minutes, and the cook time is approximately 3 hours and 30 minutes.

Variations

I sometimes adjust the heat level by using more or less aji amarillo or cayenne in the seasoning. When I want a tangier sauce, I add extra lime juice to the aji verde. I also enjoy serving this chicken with grilled vegetables or roasted potatoes for a complete meal.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently in the oven to keep the meat moist. I keep the aji verde chilled and stir it well before serving again.

FAQs

Can I make this without a rotisserie?

I roast the chickens in the oven when needed, though I find the rotisserie gives the juiciest result.

How do I keep the chicken from burning?

I maintain indirect heat and move the chicken farther from the flames if it starts browning too quickly.

Is the seasoning very spicy?

I find it moderately spicy, but I adjust the aji amarillo or cayenne to my taste.

Can I prep the chickens ahead of time?

I often season them a few hours ahead and keep them refrigerated until ready to cook.

Do I need to truss the chicken?

I truss it to help it cook evenly and spin smoothly on the rotisserie.

Can I use just one chicken?

I halve the seasoning and sauce when cooking a single bird.

What if I don’t have a thermometer?

I rely on one for accuracy, but clear juices and firm meat are good visual cues.

Can I make the sauce ahead of time?

I usually make it a day ahead so the flavors can meld.

What sides pair well with this?

I like serving it with rice, roasted potatoes, or a simple salad.

Does resting the chicken matter?

I always rest it so the juices redistribute and the meat stays moist.

Conclusion

This rotisserie chicken is one of my favorite meals to cook when I want maximum flavor with minimal effort. I love the combination of smoky spices, juicy meat, and creamy aji verde, and it’s a recipe I come back to whenever I want something comforting, bold, and memorable.