Ingredients
Rub
- 4 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons sriracha
- 1 ½ tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons brown mustard
- 2 teaspoons chili powder
- 1 teaspoon salt
- ¾ teaspoon coarse black pepper
- ½ teaspoon dried oregano
- 1 (5 to 6 pound) whole chicken
Green Sauce
- 1 ½ cups packed cilantro leaves
- 2 green onions, cut into 2-inch pieces (green and white part)
- 1 large jalapeno, halved
- 1 clove garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¾ cup mayonnaise
Directions
- Truss chicken.
- In a medium bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
- Rub garlic mixture over all sides of chicken and inside the cavity. Cover and refrigerate overnight.
- Secure chicken on rotisserie skewer. Insert into oven.
- Set oven to rotisserie. Roast 1 to 1 1/2 hours or until meat thermometer reads 165°F.
- Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped.
- Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
- Remove chicken to a cutting board and carve.
- Serve chicken with green sauce.
Serves: 8-10
