Rotisserie Chicken
Main Dishes • European
Description
Rotisserie Chicken
Ingredients
- Poultry 1 piece
- Honey 2 tablespoons
- Soy Sauce 2 tablespoons
- Garlic 5 cloves
- Yakiniku sauce 1 tablespoon
- Pickled garlic 0 oz
- Orange zest 1 piece
- Champagne Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Rinse the chicken under running water. Then pat it dry (use paper towels or napkins) and place it in a deep pot.
Step 2
Blend the ginger, orange zest, and garlic in a blender until finely chopped, add teriyaki sauce, soy sauce, vinegar, honey, salt, pepper, and, if desired, other spices to taste, and mix until smooth.
Step 3
Coat the chicken with the prepared mixture on all sides and inside (it's best to do this over the pot where it will continue to marinate, to avoid losing valuable marinade), return the chicken to the pot and pour the remaining marinade over it. Let it sit for a while to allow the meat to marinate well.
Step 4
Preheat the oven to 220ºC (428ºF), place a baking tray with a small amount of water on the lower rack—this will prevent fat from dripping onto the bottom of the oven and causing a mess during cooking, and it will also help make your chicken even more tender. Skewer the marinated chicken on the rotisserie; I would also tie the legs and wings to prevent it from falling apart during turning, and roast for about 1 to 1.5 hours until golden brown (follow the recommendations for your oven), cooking time may vary depending on the weight of the chicken and baking mode.
Step 5
Serve hot, with almost any side dishes of your choice: vegetables, potatoes, etc. Enjoy your meal!
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