Rotisserie Five-Spice Chicken

Recipe from Weber's Real Grilling™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    1 to 1:15 h

  • Prep Time

    20 mins

  • Marinating Time

    4 to 6 h


the Ingredients

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

Special Equipment

  • butcher's twine
  • rotisserie
  • instant-read thermometer

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  • 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 (500° 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.

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