Pollo Rostizado
Learn how to make Pollo Rostizado at home! Golden, juicy rotisserie chicken made 3 ways, all with crispy skin, bold seasoning, and irresistible flavor in every bite.
Servings: 3
Calories: 428kcal
Equipment
- rotisserie oven, oven, gas grill or charcoal grill
Ingredients
- 1 (5 pound) whole chicken rinsed
Puerto Rican Marinade
- adobo sprinkled all over chicken
- 8 cloves garlic peeled
- 1 tablespoon dried oregano
- 3 tablespoons vegetable or corn oil
- 1 teaspoon crushed red pepper
Mexican Marinade
- ⅓ cup achiote paste
- ¼ cup orange juice
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 1 teaspoon cumin
- 5 cloves garlic peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
Classic Marinade
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme finely chopped
- 2 cloves garlic finely chopped
- 2 tablespoons olive oil
Instructions
Prepare the Chicken
- Check and remove any giblets and set aside or discard.
- Rinse the chicken, including cavity under cool water. Set on a cutting board to season.
- Using your fingers, gently loosen skin over the breast and thighs.
Puerto Rican Style
- Add all the ingredients except the adobo to a blender and blend until smooth.
- Rub the seasoning all over the chicken, including the cavity and sprinkle with adobo seasoning all over. Cover with aluminum foil and refrigerate for 2 hours or overnight.
- Remove the chicken from the refrigerator 20-30 minues before cooking.
- Preheat oven to 400°F.
- Insert and attach the rotisserie spit to chicken. (Truss the legs together using kitchen twine and tuck the wings under back)
- Cook chicken for about 1 hour to 1 hour and 20 minutes or until reaches internal temperature of 165°F. (Baste the chicken with the pan juices that accumulate in the bottom of the tray, every 20 minutes.)
Mexican Style
- Add all the ingredients to a blender and blend until smooth.
- Rub the seasoning all over the chicken, including the cavity. Cover with aluminum foil and refrigerate for 2 hours or overnight.
- Remove the chicken from the refrigerator 20-30 minues before cooking.
- Preheat oven to 400°F.
- Insert and attach the rotisserie spit to chicken. (Truss the legs together using kitchen twine and tuck the wings under back)
- Cook chicken for about 1 hour to 1 hour and 20 minutes or until reaches internal temperature of 165°F. (Baste the chicken with the pan juices that accumulate in the bottom of the tray, every 20 minutes.)
Classic Rotisserie
- Add all the ingredients to a bowl and whisk well together.
- Rub the seasoning all over the chicken, including the cavity. Cover with aluminum foil and refrigerate for a few hours or overnight.
- Remove the chicken from the refrigerator 20-30 minues before cooking.
- Preheat oven to 400°F.
- Insert and attach the rotisserie spit to chicken. (Truss the legs together using kitchen twine and tuck the wings under back)
- Cook chicken for about 1 hour to 1 hour and 20 minutes or until reaches internal temperature of 165°F. (Baste the chicken with the pan juices that accumulate in the bottom of the tray, every 20 minutes.)
To Truss the Chicken without String and Roast
- Cut slits in the excess skin of the chicken around the cavity.
- Cross the legs opposite of each slit and tuck into slits.
- Next, tuck the wing tips under the chicken.
- Insert the rotisserie ends into the chicken to secure.
- Chicken is now ready to cook.
- Depending on the type of rotisserie oven you own, follow the manufacturer's instruction on how to make a rotisserie chicken in your particular oven.
- Usually, you will set the oven to a "rotisserie" setting and cook for a little bit over an hour.
- Once chicken is done, allow it to rest for 10-15 minutes before carving.
Oven Instructions
- Preheat oven to 400°F.
- Put chicken on rack or baking dish with breast side up. Cook uncovered for 1 hour and 15 minutes to 1½ hours or until internal temperature reaches 165°F. (Baste the chicken with the pan juices that accumulate in the bottom of the tray, every 20 minutes.)Optional: Broil for 3–5 minutes at the end if you want super crispy skin.
- Once the chicken is cooked through, remove it from the oven and allow it to rest for 10-15 minutes before carving.
Air Fryer Instructions
- Preheat air fryer to 360°F. Cook for 45 minutes to 1 hour depending on size of chicken, flipping halfway through if needed. Cook until internal temperature reaches 165°F.
- Once the chicken is cooked through, remove it from the oven and allow it to rest for 10-15 minutes before carving.
Notes
Recipe Tips
- Plan ahead and marinate for 24 hours before roasting to allow all the flavors to infuse well.
- Add seasoning to the breast under the skin, inside the cavity, and under the skin of the legs.
- Truss the chicken with twine so the wings and legs are not dangling in the rotisserie oven.
- If you don't have twine, follow the instructions to truss without twine.
- One single chicken will comfortably feed a family of three. If feeding more than three, make sure to roast at least 2 whole chickens.
Nutrition
Serving: 3 | Calories: 428kcal | Carbohydrates: 12g | Protein: 2g | Fat: 43g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 200mg | Fiber: 3g | Sugar: 1g | Vitamin A: 682IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 3mg