Prepare cilantro lime marinade:

In a medium size bowl, combine oil, lime juice, garlic, onion, cumin, 1st cilantro, salt, pepper and hot sauce. Mix well and set aside.

Wash whole chicken under cold water, remove neck & giblets and pat dry inside and out. Salt inside of the body cavity. Place chicken in a 2 gallon plastic bag. Wash hands thoroughly with hot, soapy water after handling poultry. Pour cilantro lime marinade over chicken and seal bag tightly. Massage chicken through bag, distributing the marinade all over chicken. Set in refrigerator to marinate for 4 to 6 hours. After marinating, truss chicken with string on both ends to tie the legs together and wings tight to the body cavity, so that they do not move around during cooking. Wash hands again thoroughly with hot, soapy water after handling poultry.

Follow cooking directions below, according to your cooking method.

Rotisserie Oven Directions: Place chicken on rod assembly and cook for 20 minutes per pound. For a 5 pound bird, you will set your rotisserie for 1 hr and 40 minutes, or until juices are running clear. When done, let chicken sit out for 10 minutes to rest, to redistribute the juices before carving. Garnish with chopped fresh cilantro, if desired.

Conventional Oven Directions: Place a rack inside a large roasting pan and place the chicken on top of the rack. For this method, you will use the additional onion and celery, shown on the bottom of the list of ingredients. Add 1/2 " of water to the bottom of the roasting pan. Add the celery and onion to the pan. Roast in oven at 400 for 1 1/2 - 2 hours, basting every 20 minutes. Chicken is done when juices are running clear. When done, let chicken sit out for 10 minutes to rest, to redistribute the juices before carving. Garnish with chopped fresh cilantro, if desired.