Rotisserie-Style Brazilian Chicken
This Rotisserie-Style Brazilian Chicken is a flavor-filled weeknight classic. The secret to this juicy recipe is in the rotisserie chicken marinade, which calls for a blend of spices and a few wet ingredients. And one of the best parts is you don't need a rotisserie oven to make this recipe: you can use your regular oven! Plus, come get all the baking tips you need to make the best oven rotisserie chicken ever!
Servings: 6 Servings
Calories: 42kcal
Ingredients
- 1x 5lb whole chicken
- 1 bunch of parsley leaves about 1/2 cup to a cup
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1.5 tablespoons kosher salt
- 1/2 teaspoon of ground achiote pepper (optional)
- 1 teaspoon ground paprika
- 2 teaspoons of dry oregano
- 1/2 tablespoon sugar
- 1 tablespoon olive oil
- 1/2 cup water
- 1 lime, juiced
- ground black pepper to taste
- 1 tablespoon butter
Instructions
For the Marinade:
- Add all ingredients, except for the chicken and the butter to a food processor and pulse to combine.
- Place the chicken in a dish and discard the bag with giblets from inside, if any, the cavity and remove any excess fat and leftover feathers.
- Pour the marinade over the chicken, and using your hands rub it under the skin and inside the cavity.
- Put the chicken and all the marinade inside of a ziplock bag, or bowl, and let it marinate in the fridge for 4 hours, preferably overnight.
For Roasting:
- About an hour before you intend to roast the chicken, remove it from the refrigerator, discard the marinade, and pat the chicken dry with a paper towel. Liberally season it with salt and pepper inside the cavity, and under the skin.
- Preheat oven 425F.
- Place a roasting rack in a baking tray or roasting pan, and place the chicken breast-side up on top of it. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Place the roasting pan in the oven with the chicken legs towards the back of the of the oven.
- Roast for 30 mins, then rotate the chicken to now have breasts side towards the back of the of the oven, and reduce the temperature to 400F.
- Roast another 30 minutes, and rotate the chicken again to have the chicken legs towards the back of the of the oven, and reduce the temperature to 375.
- Roast about 15-30 minutes (depending on the size of your bird) until juices run clear when you cut between the leg and thigh, or when the internal temperature reaches 175-180F when inserted in the thigh.
- Remove the chicken and let it rest about 20 minutes before carving.
Bom Apetite!
Video
Nutrition
Serving: 1serving | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1751mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg