Serves 4 Difficulty
For injection liquid: 1/2 cup gf chicken broth 2 Tablespoons salted butter 1 Tablespoon dry white wine 2 Tablespoons Chili Rub 1/4 teaspoon ground pepper Salt to taste
For chicken: 1 chicken Chili rub
For injection liquid: Combine all ingredients in a saucepan and warm just until butter has melted. Season with salt as needed. Cool and inject into breasts, thighs, legs and wings.
Just before cooking, sprinkle chicken with chili rub. Cook on rotisserie for 2 hours or until meat thermometer reads 180 degrees.
This is a recipe from our archives that is so good we thought we’d bring it back for our Mexican Cuisine issue. This is a variation of the wonderful roasted chicken sold on the back streets of Cabo San Lucas. Serve with a large stack of tortillas and salsa. This recipe can also be made by roasting the chicken. To roast, cook for 30 minutes at 450 degrees, then reduce oven heat to 350 degrees for an additonal hour or until a meat thermometer reads 180 degrees.
The key to the flavorful taste of this dish is in the injection fluid. Inject the chicken 6 hours before you are ready to cook. Make a batch of Chili Rub and save the left-over for grilling anything! Chili Rub: 1/2 cup sugar, 3 Tablespoons chili powder, 1 Tablespoon dried parsley, 1 Tablespoon garlic powder, 1 Tablespoon onion powder, 2 teaspoons ground black pepper, 1 teaspoon celery seed, 1 teaspoon dried basil, 1 teaspoon dried marjoram, 1 teaspoon dried sage, 1 teaspoon ground cumin, 1 teaspoon mustard powder, 1 teaspoon dried dill. Combine all ingredients, blend.