Make 4 servings
This recipe is very easy to prepare and bursting with flavor. If you do not have a rotisserie, you can roast the chicken in the oven in a roasting pan fitted with a roasting rack.
- 1 teaspoon lime zest
- 3/4 cup freshly squeezed lime juice (about 5 limes), rinds reserved
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 2 tablespoons chopped garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- One 3- to 4-lb whole chicken
- To make the marinade: Combine the lime zest and juice, olive oil, sesame oil, garlic, salt, and pepper in a bowl. Reserve.
- Rinse the chicken under cool running water. Fill the cavity with 4 of the reserved lime rinds. Truss the chicken, place it into a 1-gallon zip-close plastic bag, and cover it with the marinade. Remove as much air as possible from the bag and seal it tightly. Refrigerate for at least 2 hours or overnight, turning the chicken occasionally while it marinates. Refrigerate overnight for the best flavor.
- Set up your grill’s rotisserie according to the manufacturer’s instructions. To avoid flare-ups, place a water pan under the rotisserie. If using the oven, preheat the oven to 375°F.
- Remove the chicken from the bag and reserve the marinade in a 1-quart pot. Secure the chicken on the spit and transfer it to the rotisserie, or place it in a roasting pan fitted with a roasting rack and transfer to the oven.
- Bring the marinade to a boil over high heat. Remove from the heat and use it to periodically baste the chicken.
- The chicken is done when it reaches an internal temperature of 165ºF in the thickest part of the thigh. Remove the chicken from the spit or oven and allow it to rest for 20 minutes before serving.