Peruvian-Style Rotisserie Chicken

This is one of those recipes that earns its place in your regular rotation. Peruvian roast chicken — known as pollo a la brasa — is all about the marinade: earthy cumin, smoky paprika, garlic, and a hit of citrus that works its way into the meat overnight. Spinning it on the rotisserie gives you that gloriously lacquered, crispy skin with juicy, flavour-packed meat all the way through. It's impressive enough for a weekend gathering but straightforward enough that you'll want to make it on a Tuesday too.

Ingredients

• 1 whole chicken, approximately 1.5–2kg

For the marinade

• 4 cloves garlic, minced
• 3 tbsp (45ml) soy sauce
• 2 tbsp (30ml) lime juice (about 2 limes)
• 1 tbsp (15ml) rapeseed oil
• 1 tbsp (15ml) white wine vinegar
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp freshly ground black pepper
• ½ tsp mild American-style mustard
• ½ tsp fine salt
• ¼ tsp cayenne pepper

To serve

• Fresh coriander, roughly chopped
• Lime wedges

Method

1. Mix all the marinade ingredients together in a bowl until well combined. It'll smell absolutely incredible at this point.
2. Pat the chicken dry with kitchen paper, then place it in a large dish or zip-lock bag. Pour the marinade over and work it into the skin and cavity. Cover and refrigerate for at least 4 hours — overnight is better, and 24 hours is best of all.
3. When you're ready to cook, remove the chicken from the fridge and allow it to sit at room temperature for about 30 minutes while you set up your rotisserie. Preheat your grill to around 180–200°C indirect heat.
4. Truss the chicken with butcher's twine so the legs and wings are tucked in tight — this keeps everything compact and helps it spin evenly. Thread the bird onto your rotisserie spit, securing it firmly with the forks so there's no wobble.
5. Set the rotisserie spinning with the heat indirect (burners on each side, none directly under the chicken). Close the lid and cook for 1 hour 20 minutes to 1 hour 40 minutes depending on the size of your bird.
6. Start checking the internal temperature at the 1 hour 15 minute mark. You're looking for 75°C in the thickest part of the thigh, away from the bone. Don't guess — use a thermometer.
7. Once the chicken hits temperature, switch off the rotisserie and carefully remove the spit. Let the bird rest, loosely covered with aluminium foil, for 10–15 minutes before carving. This lets the juices redistribute and the carry-over heat do its final work.
8. Carve and serve with fresh coriander scattered over the top and plenty of lime wedges on the side. A fresh green salad and some flatbreads work brilliantly alongside.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.