Mojo-Marinated Grilled Chicken

Ingredients

• 1/2 cup olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 8 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• Kosher salt and freshly ground black pepper to taste
• 1 roasting chicken
• Type of fire: three-zone split
• Grill heat: medium-low

Directions

1. For the mojo sauce, add the olive oil, orange, lime, and lemon juices to a medium bowl with the garlic, oregano, cumin, salt, and pepper, then whisk until blended. Put it aside for now.
2. Rinse the chicken inside and out, then trim away any excess fat. Set the chicken in a large Ziploc bag and add about 2/3 of the mojo sauce, keeping the remaining sauce separate. Close the bag and turn it so the marinade coats the chicken evenly, then open it, press out as much air as you can, and seal it again. Refrigerate the chicken to marinate for 2 to 6 hours.
3. Take the chicken out of the refrigerator and let it lose its chill while you get the grill ready. Fill a chimney 3/4 full with charcoal and light it. Once the coals are completely lit and coated with gray ash, empty them onto the charcoal grate along either side, leaving the center clear.
4. Mount the chicken on the rotisserie and cook at 300 degrees until an instant read thermometer shows 165 degrees in the thickest part of the breast, about 1 1/2 hours. As it cooks, brush it with the reserved mojo sauce every 20-30 minutes. Take the chicken off the rotisserie, rest it for 15 minutes, then carve and serve.