After my most lovely and thoughtful wife bestowed the Weber rotisserie attachment to me over the holidays, I set out on a quest to duplicate a chicken at a local Latin joint I just can't seem to get enough of. Being a novice in this cuisine, my first attempts at finding an appropriate recipe led me to a Peruvian rotisserie chicken instead, which was fine and dandy, but not what this rotisserie was ultimately destined for. With a few months time, a little research, and a lot more cooking and tasting, I've finally come to the answer of what makes that chicken so great—something that would probably have been blatantly obvious to anyone more experienced in this realm—it's doused in mojo sauce!
I knew there was a strong acidity to those lovely birds, and mojo sauce is built on a base of sour oranges. My hood not being the largest supplier of this breed of orange (I couldn't find a one), I instead went with a mixture of regular orange juice, lemon, and lime which was combined with oil, garlic, oregano, and cumin to form the marinade. This was then dumped over a chicken and let marinate for about 4 hours before being set on the rotisserie to cook, where the bird was basted every so often with a little more of the sauce.
What came off the rotisserie an hour and half later was a sight for sore eyes. Beautifully brown, the skin was crammed with citrus flavor that matched, if not out did, what I enjoy during so many lunches, and the chicken was as juicy as can be. Finally putting my first rotisserie challenge to rest, I'm ready to open the full possibilities of the device, leaving the question, "What's next?"
Grilling: Mojo Marinated Chicken
About This Recipe
|Special equipment:||Grill with a rotisserie attachement|
To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.
Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.
Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.