Mango Habanero rotisserie chicken is flavorful, but not overly spicy, and easy to make at home in a rotisserie or your oven.
My local Von’s store has mango habanero chicken in their deli department. I love it. So I decided to recreate it at home. In addition to mango and habanero hot sauce, I also used Boswell BBQ Chip Seasoning and Boswell Barbecue Sauce. Recipes for both are here on the website.
The Right Rotisserie
If you want to rotisserie anything larger than a cornish hen, I highly recommend a vertical rotisserie. I have a 12.7-quart GoWise rotisserie air fryer that is supposed to be able to hold a 4-pound chicken. As much as I love my GoWise, it does not accommodate any chicken larger than a cornish hen. I finally bought a Farberware Vertical Indoor Rotisserie Oven on eBay. Amazon has the Nutrichef which is very similar to mine.
The mango salsa used for this makes a lot of salsa, so you can save it to have with chips or as a spicy, sweet condiment. I used El Yucateco hot sauce, but if you don’t like your food very spicy, you could omit it and use red pepper paste or paprika instead.
Make this recipe on an outdoor grill if you prefer. Some grills even have rotisserie attachments so enjoy this in the summer, too.
Leftover Mango Habanero Chicken and Salsa
Most likely, you will have leftover chicken and salsa. Remember to refrigerate any leftovers right away. Even if the chicken is still warm, it’s a good idea to refrigerate it; don’t wait until it gets cold. This would make fantastic chicken tacos or burritos. You could even make a great salad and mix some of the salsa with sour cream for dressing.
- 5 pound Chicken, whole
- 1 tablespoon Cornstarch
- ½ teaspoon Salt
- 2 tablespoon Boswell Barbecue Sauce
- Gather ingredients
- 5 pound ChickenRemove anything from the cavity of the chicken and pat it dry with a paper towel. If you have using a rotisserie, put it on the spit.
- 10 ounces Mango, 2 tablespoon Barbecue Seasoning, 1 Onion, 1 teaspoon Chili Habanero Hot Sauce, 1 teaspoon Justice, 2 tablespoon HoneyPlace all the ingredients for the salsa in a food processor and process until you have a thick sauce. Put the sauce into a small bowl.
- 1/2 teaspoon Salt, 1 tablespoon CornstarchSprinkle the chicken with salt, then liberally with cornstarch.
- Using a pastry brush, brush the chicken with the salsa.
- Continue brushing with the salsa until you have a thick coating.
- Put the chicken in the rotisserie and set it for 350 for 90 minutes.
- 2 tablespoon Boswell Barbecue SauceWhen the chicken has reached 150 °F on an instant-read thermometer, if desired, brush the chicken with Boswell Barbecue Sauce. Let the chicken continue to cook until it reaches an internal temperature of 165 °F, about 10 more minutes.
- Remove the chicken from the spit, let it stand for ten minutes, then cut it for serving,