CHINESE ROTISSERIE CHICKEN RECIPES

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CHINESE ROAST CHICKEN RECIPE - CHINESE.FOOD.COM



Chinese Roast Chicken Recipe - Chinese.Food.com image

Make and share this Chinese Roast Chicken recipe from Food.com.

Total Time 13 hours 30 minutes

Prep Time 12 hours

Cook Time 1 hours 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 9

1 whole broiler-fryer chicken
1/2 cup soy sauce, i use kikoman light soy
1/4 cup lemon juice
2 tablespoons honey
2 tablespoons sesame oil
1 teaspoon dry mustard
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon ground black pepper

Steps:

  • Mix together soy sauce, lemon juice, honey, sesamme oil, dry mustard, ginger, garlic and ground black pepper to make the marinade.
  • Place chicken in a bowl or zip lock plastic bag.
  • Pour marinade over it.
  • Marinate in refrigerator for at least one hour, I marinate it for at least 12 hours.
  • Turn the chicken over in marinade occasionally.
  • Preheat oven to 350 degrees Fahrenheit.
  • Roast chicken on rack until chicken is dark brown and a fork can be inserted with ease, at least 1 1/4 to 1 1/2 hours.
  • Bring marinade to full boil and use to baste chicken every 15 minutes.

Nutrition Facts : Calories 616.3, FatContent 41.7, SaturatedFatContent 10.9, CholesterolContent 172.5, SodiumContent 2172.8, CarbohydrateContent 12.3, FiberContent 0.5, SugarContent 9.7, ProteinContent 46.9

ROTISSERIE FIVE-SPICE CHICKEN | POULTRY RECIPES | WEBER GRILLS



Rotisserie Five-Spice Chicken | Poultry Recipes | Weber Grills image

Rotisserie Five-Spice Chicken

Provided by Jamie Purviance

Categories     Poultry

Total Time 7 hours 35 minutes

Prep Time 20 minutes

Cook Time 7 hours 15 minutes

Yield 4 servings

Number Of Ingredients 9

¼ cup/60 milliliters defrosted frozen orange juice concentrate
¼ cup/60 milliliters soy sauce
¼ cup/60 milliliters fresh lime juice
¼ cup/6 grams finely chopped fresh cilantro
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 teaspoon Chinese five spice
½ teaspoon freshly ground black pepper
1 whole chicken, about 4 pounds

Steps:

  • In a medium bowl whisk the marinade ingredients.
  • Remove and discard the wing tips, giblets and any excess fat from the chicken. Place the chicken in a large, resealable plastic bag, and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.
  • Prepare the grill for indirect cooking over high heat (450° to 550°F).
  • Remove the chicken from the bag and discard the marinade. Truss the chicken with butcher's twine. Following the grill’s instructions, secure the chicken in the middle of the rotisserie spit, put the spit in place, and turn on the rotisserie. Let the chicken rotate over indirect high heat, with the lid closed, until the juices run clear and the internal temperature reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 1 to 1¼ hours. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to medium (350° to 450°F).
  • When the chicken is fully cooked, turn off the rotisserie and, wearing insulated barbecue mitts, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for 5 to 10 minutes (the internal temperature will rise a few degrees during this time). Cut into serving pieces and serve warm.

Nutrition Facts : Calories calories

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