Description
Juicy, slow-rotated rotisserie chicken coated in a bold smoky spice rub and served with a creamy, tangy Peruvian-style aji verde for a deeply flavorful and impressive meal.
Ingredients
2 whole roaster chickens
Canola oil, as needed
2/3 cup smoked paprika
1/2 cup garlic powder
1/4 cup brown sugar
1/4 cup ground cumin
2 tablespoons onion powder
1 1/2 tablespoons dried coriander
1 1/2 tablespoons dried oregano
1 1/2 tablespoons black pepper
1 tablespoon aji amarillo powder or cayenne
Kosher salt, to taste
2/3 cup sour cream
2/3 cup mayonnaise
1/4 cup chopped cilantro
1 jalapeño, deseeded
4 garlic cloves, minced
Juice of 1 medium lime
Instructions
- Preheat the rotisserie grill for indirect heat, maintaining a temperature between 325°F and 350°F.
- Mix all seasoning ingredients together in a bowl.
- Pat the chickens dry, coat lightly with canola oil, and generously season all over.
- Skewer chickens onto the rotisserie and truss wings and legs securely.
- Cook on the rotisserie for 3–4 hours, maintaining steady heat.
- Cook until breast meat reaches 165°F and dark meat reaches 170–175°F.
- Remove chickens from the grill and rest for at least 10 minutes.
- Blend cilantro, jalapeño, garlic, and lime juice until smooth.
- Stir blended mixture into mayonnaise and sour cream, seasoning with salt to taste.
- Carve the rested chicken and serve with aji verde on the side.
Notes
Maintain indirect heat to prevent burning.
Trussing helps ensure even cooking and smooth rotation.
The seasoning can be adjusted for more or less heat.
Aji verde can be made a day ahead for better flavor.
Pairs well with roasted potatoes, rice, or grilled vegetables.
Nutrition
- Serving Size: 1 portion
- Calories: 740
- Sugar: 6g
- Sodium: 980mg
- Fat: 46g
- Saturated Fat: 11g
- Unsaturated Fat: 32g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 62g
- Cholesterol: 215mg
