Spicy Korean-Mexican Fusion Rotisserie Chicken with Avocado Salsa Verde
This unique rotisserie chicken recipe combines the bold flavors of Korean gochujang and Mexican spices, creating a mouthwatering dish that is both spicy and savory. The chicken is marinated in a rich blend of spices and served with a refreshing avocado salsa verde, making it a perfect centerpiece for any meal.
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In a large bowl, combine 1/4 cup gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon lime juice, and 1 teaspoon garlic powder to create the marinade.
Pat the whole chicken dry with paper towels and place it in a large resealable plastic bag.
Pour the marinade over the chicken, ensuring it is well coated, and seal the bag.
Refrigerate the chicken for at least 2 hours, or overnight for maximum flavor.
Preheat your rotisserie grill or oven to 375°F.
Remove the chicken from the marinade and let any excess drip off.
Season the chicken generously with salt and pepper, then truss the legs with kitchen twine.
Place the chicken on the rotisserie spit and secure it tightly.
Cook the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
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While the chicken is cooking, prepare the avocado salsa verde by blending 2 ripe avocados, 1/2 cup fresh cilantro, 1/4 cup lime juice, 1/4 cup olive oil, 1 jalapeño (seeded), and salt to taste in a food processor until smooth.
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Once the chicken is done, remove it from the rotisserie and let it rest for 10 minutes before carving.
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Serve the chicken with the avocado salsa verde drizzled on top or on the side for dipping.
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