Shelly's Recipe

ROTISSERIE FIVE SPICE CHICKEN

Category: Poultry I

For marinade:
1/4 cup orange juice concentrate
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup finely chopped fresh cilantro
1 tbsp Asian sesame oil
1 tbsp minced garlic
1 tsp Chinese five-spice powder
1/2 tsp freshly ground black pepper

1 whole chicken, about 4 lb

To make marinade: In a medium bowl whisk together marinade ingredients.

Remove and discard neck, giblets, wing tips, and any excess fat from chicken. Rinse chicken, inside and out, under cold water and pat dry with paper towels. Place chicken in a large, resealable plastic bag and pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, place bag in a bowl, and refrigerate for 6 to 8 hours, turning bag occasionally.

Remove chicken from bag and discard marinade. Truss chicken with cotton string. Center chicken lengthwise on spit and adjust on rotisserie. Let chicken rotate over Indirect High heat until juices run clear and meat is no longer pink at bone, 1 to 1-1/4 hours (check chicken after 30 minutes, if skin is browning too quickly, reduce heat to Indirect Medium).

When chicken is fully cooked, turn off rotisserie and, using barbecue mitts, remove spit from rotisserie and slide hens from spit onto a cutting board. Be careful not to splatter yourself with hot juices. Allow chicken to rest for a few minutes. Cut chicken into serving pieces. Serve warm. Serves 4