Five-Spice Rotisserie Chicken

Five-Spice Rotisserie Chicken

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  • Total: 2 hrs 20 mins
  • Prep: 20 mins
  • Cook: 2 hrs
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
968 Calories
54g Fat
12g Carbs
104g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 968
% Daily Value*
Total Fat 54g 69%
Saturated Fat 15g 73%
Cholesterol 321mg 107%
Sodium 932mg 41%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 4%
Protein 104g
Calcium 105mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Asian-style rotisserie chicken recipe has a mildly tart and pungent flavor. This recipe goes really well served up with grilled vegetables.

Ingredients

  • 1 whole chicken, about 4 to 5 pounds/1.8 to 2.3 kg.
  • 1/4 cup/60 mL fresh lime juice
  • 1/4 cup/60 mL fresh orange juice
  • 1/4 cup/60 mL soy sauce
  • 1/4 cup/60 mL minced green onion
  • 2 cloves garlic (minced)
  • 1 tablespoon/15 mL sesame oil
  • 1 teaspoon/5 mL Chinese five-spice powder
  • 1 teaspoon/5 mL white sugar
  • 1/2 teaspoon/2.5 sea salt
  • 1/2 teaspoon/2.5 mL ground black pepper

Steps to Make It

  1. To prepare the marinade, mix all ingredients, excluding chicken, in a medium bowl.

  2. Wash and remove innards from chicken cavity and snip off wing tips.

  3. Pat chicken dry. Place chicken in a large resealable plastic bag and add marinade.

  4. Turn the bag a few times to make sure chicken is coated.

  5. Place the plastic bag in a large blow and refrigerate for 4 to 6 hours.

  6. Preheat grill on high heat and remove chicken from bag.

  7. Discard the marinade.

  8. Tie the chicken legs with twine and secure on the rotisserie rod.

  9. Cook chicken on indirect high heat until internal temperature reaches between 170 to 180 F. (75 to 80 C.) If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10 minutes before carving.