Recipe: Ginger Teriyaki Chicken (Ronco Rotisserie Oven recipe)

GINGER TERIYAKI CHICKEN
(Ronco Rotisserie Oven recipe)

1 (3 1/2 to 4 pound) whole chicken
FOR THE GINGER TERIYAKI SAUCE:*
1/2 cup soy sauce
1/2 cup dry white wine
1/4 cup sake or dry sherry
1/4 sugar
2 slices fresh ginger root
2 tablespoons water
1 tablespoon cornstarch

TO MAKE THE GINGER TERIYAKI SAUCE:
Combine the soy sauce, wine sake or sherry, sugar and ginger in a small saucepan. Bring to a boil and simmer over medium heat 3 minutes.

Blend 2 tablespoons water with cornstarch; stir into sauce. Stir over medium heat 1 minute or until thickened. Strain sauce. (Makes about 1 cup.) Set aside to cool or refrigerate up to 1 week.

TO COOK THE CHICKEN:
Wash and dry chicken, inside and out. Loosen the skin across the breast and then down around the leg and thigh using a chopstick or your fingers. Reserve 1/2 cup of the cooled teriyaki sauce and inject some of the remaining sauce under the skin of the chicken. Work it over the breast, legs and thighs. Rub more sauce all over the outside of the chicken and then marinate for 30 minutes.

Place chicken on Spit Rods for 55 to 60 minutes or until the internal temperature reaches 180 degrees on the instant thermometer inserted in the thigh meat.

Remove chicken and cut into pieces to serve. Serve the chicken with the remaining teriyaki sauce for passing.

*You may substitute a prepared Teriyaki Marinade for the Ginger Teriyaki sauce in this recipe.

TO COOK TWO CHICKEN AT A TIME:
If you are fixing two chickens at a time, skewer them side by side on the Spit Rods and increase the time to 1 1/2 hours.

Makes 2-3 servings (1 chicken)
Source: Ronco Showtime Standard Rotisserie & BBQ Oven Manual