Pollo Rostizado

This Mexican dish is very easy to make but extremely flavorful. The achiote paste featured in this dish is available at most Hispanic markets. I haven't found it yet at stores such as Safeway.

I brined the chicken overnight in a gallon of water, 1/4 cup of sea salt and 1/4 cup white vinegar. Mix the water with the salt and vinegar, place the chicken in the brine and store it overnight, covered, in the fridge. The next day, take it out, rinse it well and pat the chicken dry.
 
TIP: You can also marinate the bird in buttermilk for 3-4 hours instead of brining it overnight. Spike the buttermilk with a couple of garlic cloves, some cayenne pepper and lemon juice.

Here's what you'll need for the rub:

2 tbsp. paprika
2 tbsp. brown sugar
2 tbsp. honey
2 tbsp. olive oil
1 / 2 tbsp black pepper
1 tbsp. cayenne
1 tsp. sea salt
1 tbsp. achiote paste
2 tbsp. Worcestershire sauce
1 tbsp. apple cider vinegar
2 cloves finely minced garlic

Mix together all the ingredients together in a bowl and brush them onto the chicken. I used my hands but wore rubber gloves because of the achiote paste and the paprika, which can leave your hands kind of reddish. Make sure you also get the inside of the bird. Then place the chicken into a large enough bowl, cover it with plastic foil and let it rest for at least an hour. 90 minutes is even better.

I then placed it on the roasting pan's rack, placed the rack in the roasting pan and into the oven it went at 350°F for about 1.5 - 2 hours, depending on the size of the chicken, turning it once. If you have a vertical rotisserie use that one. Once you take the chicken out, let it rest for about 15 minutes before cutting it in half and then into quarters.

I served the chicken with a simple bitter green salad, consisting of thinly sliced fennel, thinly sliced red onion, radicchio, frisee (curly endive) and regular endive with a honey/mustard vinaigrette. 

Enjoy!