Pollo al Espiedo (Rotisserie Chicken)
May 2, 2026
A classic Latin-style rotisserie chicken, marinated with garlic, citrus, and spices, then slow-roasted until juicy inside and crispy outside.
- Prep 15min
- Cook 1h 30min
- Total 1h 45min
- Yield 4 servings
Ingredients
- 1 whole chicken (about 1.5–2 kg)
- 4 garlic cloves, minced
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp white vinegar
- Optional: fresh parsley for garnish
Instructions
- Clean and pat dry the chicken. Remove any excess fat.
- In a bowl, mix garlic, olive oil, lemon juice, vinegar, and all spices to form a marinade.
- Rub the marinade thoroughly over the chicken, including under the skin when possible.
- Let the chicken marinate for at least 2 hours, preferably overnight in the refrigerator.
- Preheat the rotisserie or oven to 180°C (350°F).
- Place the chicken on the rotisserie spit or on a rack in the oven.
- Cook for about 1 hour 30 minutes, rotating if using a rotisserie, until the skin is golden and internal temperature reaches 75°C (165°F).
- Let the chicken rest for 10 minutes before carving.
- Serve hot, optionally garnished with fresh parsley.
Notes
This recipe is inspired by a passage from El beso de la mujer araña by Manuel Puig. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.