Rotisserie-Style Brazilian Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 15 mins
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Marinating Time
4 hrs
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Total Time
5 hrs 35 mins
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Servings
6 Servings
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Calories
42 kcal
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Course
Main Course
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Cuisine
Brazilian
Rotisserie-Style Brazilian Chicken
Description
The marinade blends parsley, onion and garlic powders, kosher salt, achiote pepper, paprika, oregano, sugar, olive oil, lime juice, water, and black pepper. Rubbing this mixture under the chicken skin and inside the cavity allows the flavors to deeply penetrate. Marinating the chicken for several hours or overnight improves flavor and tenderness.
Before roasting at 425°F, the chicken is patted dry and seasoned again with salt and pepper, brushed with butter, and placed on a rack to ensure even cooking and crisp skin. The marinade's combination of herbs and spices creates a layered flavor typical of Brazilian rotisserie-style chicken.
The finished chicken has a moist interior and a golden, aromatic crust. It can be served sliced with sides or in sandwiches. The recipe emphasizes thorough seasoning and resting for best results.
Ingredients
- 1x lb chicken whole
- 1 parsley about 1/2 cup to a cup, bunch of leaves
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 1.5 tablespoons kosher salt
- 1/2 teaspoon achiote pepper optional, ground
- 1 teaspoon paprika ground
- 2 teaspoons oregano dry
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 42kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1751mg | 73% |
| Potassium | 63mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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