Rotisserie Five Spice Chicken
"I got this recipe from www.recipe4living.com
I haven't try it yet. I love cilantro and lime juice. I had a jar of five spice for years and I never use it because it has cloves and I don't like them; until I tried recipe#151453 and fell in love with it (not with the cloves, but the whole combo). Now I use five spice a lot.
I hope is great in this recipe also.
Cooking time does not include marinating time.
PS: I do not have a rotisserie"
photo by Outta Here
- Ready In:
- 1hr 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
For the marinade
- 1⁄4 cup orange juice concentrate
- 1⁄4 cup soy sauce
- 1⁄4 cup fresh lime juice
- 1⁄4 cup fresh cilantro, finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 teaspoon Chinese five spice powder
- 1⁄2 teaspoon fresh ground black pepper
-
For the rest
- 1 (4 lb) whole chickens
directions
- To make the marinade: In a medium bowl whisk together the marinade ingredients.
- Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally. Remove the chicken from the bag and discard the marinade.
- Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1-1/4 hours (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 and, using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.
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Reviews
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This is one of the nicest marinades I have found. Great flavor. I was going to do this on my old Farberware rotis but it turned really warm here today, and I ended up doing it on the outdoor rotis. Worked great, just a little more smoke flavor than the other way. I am sure it would be just as good on a oven roasted chicken, or on chicken parts.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
