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Rotisserie Chicken with Spicy Cilantro Mayo
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Rotisserie Chicken with Spicy Cilantro Mayo

Today we got a Rotisserie Chicken with Spicy Cilantro Mayo! Marinated in Peruvian peppers and paired with mayo for a citrus kick at the end.
Prep Time20 minutes
Cook Time4 hours
Marinating Time:4 hours
Total Time8 hours 20 minutes
Course: Main Course
Cuisine: American, Peruvian
Servings: 4 people
Author: Derek Wolf
Cost: $45



  • 1 Whole Roaster Chicken


  • 1.5 tbsp of Aji Amarillo Paste
  • 1.5 tbsp of Aji Panca Paste
  • 2 tbsp of White Wine Vinegar
  • 2 tbsp of Scallions
  • 1.5 tbsp of Cilantro
  • 1.5 tbsp of Adobo Honey Rub
  • 1 tbsp of Chipotle Puree
  • ½ of a Red Onion
  • 8 Garlic Cloves
  • 2 tsp of Honey
  • 2 Limes Juiced
  • 1 tbsp of Oil

Spicy Cilantro Mayo:

  • 2 tbsp of Cilantro
  • 6 Garlic Cloves
  • 1 whole Serrano Pepper
  • 1.5 tbsp of White Wine Vinegar
  • ¼ cup of Mayonnaise
  • 2 tbsp of Buttermilk


  • In a blender, mix together the ingredients for the marinade. Add your whole chicken to a food safe bowl or plastic bag. Pour out a little of the marinade into a bowl for basting later. Pour the rest of the marinade onto the chicken and mix thoroughly. Let marinate for at least 4 hours but ideally overnight. Place reserve marinade in the fridge as well.
  • Preheat your fire the next day for an indirect rotisserie setup (2 zone or 3 zone depending on what you have). Heat should be around 325-350F for cooking.
  • Pull out your chicken and discard the excess marinade. Skewer chicken and truss with string if needed.
  • Add the chicken to your rotisserie and cook for 3-4 hours until the breast is 165F and the dark meat is 170-175F internal. Make sure to maintain temperature the whole time. Move the chicken away from the heat as needed to prevent burning.
  • About 30 minutes before the chicken is done, heat up your reserve marinade. Begin basting the chicken every few minutes with the marinade to add additional crust and flavor to the meat. Once the chicken is done, pull it off and let it rest for 7-8 minutes.
  • As the chicken rests, add the cilantro, garlic cloves, serrano pepper and white wine vinegar to a food processor and blend until smooth. Add the mixture to a bowl with the mayonnaise and buttermilk. Mix together until smooth.
  • Slice up your chicken, top with the Spicy Cilantro Mayo and garnish with chopped cilantro. Serve and enjoy!