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Rotisserie Chicken Pollo Asado

  • Author: Mike Vrobel
  • Total Time: 3 hours
  • Yield: 4-6 1x


Rotisserie Chicken Pollo Asado recipe. Mexican roadside rotisserie chicken, Norteño Frontera style.


  • 1 (4 pound) chicken

Pollo Asado Norteño marinade

  • 1/2 cup fresh squeezed mandarin orange juice (juice of 4 mandarins, or substitute 2 regular sized oranges - save the juiced rind)
  • 1/4 cup fresh squeezed lime lemon (juice of 1 lemon, save the juiced rind)
  • 1/4 cup fresh squeezed lime juice (juice of 2 limes, save the juiced rind)
  • 2 teaspoons Diamond Crystal kosher salt (or 1 teaspoon table salt)
  • 3 cloves garlic, minced
  • 1 teaspoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 cup olive oil

Suggested Accompaniments

  • Tortillas
  • Salsa
  • Shredded cabbage
  • Cilantro leaves
  • Lime wedges


  1. Marinate the chicken: Whisk the Pollo Asado Norteño marinade ingredients in a gallon zip-top bag. Stuff the chicken cavity with a half-rind from each of the squeezed fruits - one orange, lemon, and lime rind in the cavity. Put the chicken in the bag with the marinade, squeeze out as much air as possible, and seal the bag. Flip the bag over a few times to coat the chicken with the marinade. Put the bagged chicken in a baking dish and refrigerate for 2 to 8 hours, flipping every hour or so to redistribute the marinade.
  2. Truss the chicken: Take the chicken out of the bag, and let any excess marinade drip off. Fold the wingtips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Let the chicken rest at room temperature while preparing the grill.
  3. Set up the grill for indirect high heat (450°F+): Set up the grill for indirect high heat (450°F or higher). On my Weber Summit, I remove the grill grates and preheat the grill with all burners on high for 15 minutes. Then I turn off all but the outer burners - burners 1 and 6. I also turn on my rotisserie burner and set it to high.
  4. Rotisserie the chicken: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook with the lid closed as much as possible. (If you have an infrared rotisserie burner, turn it off after the chicken is browning well, about 30 minutes, and let the burners in the main body of the grill finish cooking the bird.) The chicken is done when it reaches 160°F in the thickest part of the breast, about 1 hour.
  5. Serve: Remove the chicken from the rotisserie spit and then remove the trussing twine. Be careful — the spit and forks are blazing hot. Let the chicken rest for 15 minutes. Carve and serve with taco fixings on the side, so your diners can shred and make their own tacos.


Need trussing and spitting instructions? They're in my: How To Rotisserie Two Chickens video.

  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Rotisserie
  • Cuisine: Mexican