Serious Eats: Recipes

Grilling: Peruvian Rotisserie Chicken

[Photograph: Joshua Bousel]

To keep my grilling addiction in check, I allow myself to buy one large equipment purchase each spring, and this year, the Weber rotisseries attachment is in my sights. But I was beaten to the punch, receiving it as a holiday gift, and as soon as I saw it, I knew exactly what was going on that spit: chicken.

I'm in love with the rotisserie chicken from this hole-in-the-wall pan-Latino joint near my office but can't quite put my finger on what makes it so delicious. I set out on an expedition to find out but never came up with a clear consensus of a recipe. I decided to go with this one for Peruvian rotisserie chicken that piqued my interest instead.

The chicken gets slathered with a paste of garlic powder, cumin, vinegar, paprika, white wine, oil, salt and pepper and marinates overnight. Then off it goes to the rotisserie, where the bird turns ever-so-slowly over a 300°F fire, transforming into a perfectly browned beauty.

The semi-crisp skin packed a powerful flavor punch with a slight acidity, and the meat was incredibly moist from the self-basting action. All in all, this bird broke the rotisserie in style, but didn't quite match the chicken from my lunchtime joint. I will continue trying to figure that one out.

Peruvian Rotisserie Chicken

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About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats during grilling season.

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