ROTISSERIE FIVE-SPICE CHICKEN
1/4 cup orange juice concentrate, defrosted 1/4 cup soy sauce 1/4 cup fresh lime juice 1/4 cup finely chopped fresh cilantro
1 tablespoons dark sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground black pepper
1 (4-pound) whole chicken, with wing tips, giblets and excess fat removed
Special equipment:
Rotisserie rod
In a medium bowl, whisk together all the ingredients, except the chicken. Place the chicken in a large, resealable plastic bag. Pour in the marinade. Press the air out of bag and seal tightly. Turn the bag several times to coat the chicken evenly. Place in a bowl and refrigerate 4 to 6 hours, turning the bag occasionally.
WHEN READY TO COOK:
Remove the chicken from the bag and discard the marinade. Truss the chicken with kitchen twine. Following the grill instructions, secure the chicken in the middle of the rotisserie's spit. Put the spit in place and turn the rotisserie on.
Let the chicken rotate over indirect high heat for 1 to 1 1/4 hours or until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees F in the thickest part of the thigh. Check the chicken after 30 minutes, if the skin is browning too quickly reduce the heat to indirect medium.
When the chicken is fully cooked, turn off the rotisserie. Using thick pot holders, remove the spit from grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter any hot juices. Let the chicken rest at least 10 minutes before carving into serving pieces. Serve warm.
Makes 4 servings.
Source: Weber's Real Grilling by Jamie Purviance and Tim Turner
1/4 cup orange juice concentrate, defrosted 1/4 cup soy sauce 1/4 cup fresh lime juice 1/4 cup finely chopped fresh cilantro
1 tablespoons dark sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five-spice powder
1/2 teaspoon freshly ground black pepper
1 (4-pound) whole chicken, with wing tips, giblets and excess fat removed
Special equipment:
Rotisserie rod
In a medium bowl, whisk together all the ingredients, except the chicken. Place the chicken in a large, resealable plastic bag. Pour in the marinade. Press the air out of bag and seal tightly. Turn the bag several times to coat the chicken evenly. Place in a bowl and refrigerate 4 to 6 hours, turning the bag occasionally.
WHEN READY TO COOK:
Remove the chicken from the bag and discard the marinade. Truss the chicken with kitchen twine. Following the grill instructions, secure the chicken in the middle of the rotisserie's spit. Put the spit in place and turn the rotisserie on.
Let the chicken rotate over indirect high heat for 1 to 1 1/4 hours or until the juices run clear and the internal temperature reaches 170 degrees in the breast and 180 degrees F in the thickest part of the thigh. Check the chicken after 30 minutes, if the skin is browning too quickly reduce the heat to indirect medium.
When the chicken is fully cooked, turn off the rotisserie. Using thick pot holders, remove the spit from grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter any hot juices. Let the chicken rest at least 10 minutes before carving into serving pieces. Serve warm.
Makes 4 servings.
Source: Weber's Real Grilling by Jamie Purviance and Tim Turner
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