Rotisserie Chicken With Chinese Oyster Sauce Glaze Recipes
ROTISSERIE CHICKEN WITH CHINESE OYSTER SAUCE GLAZE
Rotisserie Chicken with Chinese Oyster Sauce Glaze
Provided by Mike Vrobel
Categories Sunday Dinner
Time 5h
Number Of Ingredients 12
Steps:
- Whisk the marinade ingredients in a bowl until the sugar dissolves. Put the chicken in a gallon zip top bag and pour the marinade over the bird. Squeeze the air out of the bag, seal, and put the bagged chicken in a baking dish in the refrigerator. Refrigerate for at least one hour, preferably four hours, turning occasionally to redistribute the marinade.
- Truss and spit the chicken: Remove the chicken from the bag, letting excess marinade drip off. Fold the wing tips under the wings and truss the chicken. Skewer the chicken on the rotisserie spit, securing it with the spit forks. Pick off any bits of scallion, garlic, or ginger that stuck to the chicken - they'll burn in the heat of the grill. Let the chicken rest at room temperature while the grill preheats.
- Make the Oyster Sauce glaze: Whisk the Oyster Sauce glaze ingredients in a medium bowl. Set aside for later.
- Rotisserie grill the chicken: Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the chicken. Close the lid and cook until the chicken reaches 160°F in the thickest part of the breast, about 1 hour. During the last 15 minutes of cooking, brush the chicken with the Oyster Sauce glaze every five minutes.
- Serve: Remove the chicken from the rotisserie spit and remove the twine trussing the chicken. Be careful - the spit and forks are blazing hot. Let the chicken rest for 15 minutes, then carve, drizzle with any the remaining oyster glaze, and serve.
Nutrition Facts : ServingSize 1/4 chicken, Calories 726 calories, Sugar 5.1 g, Sodium 1239.2 mg, Fat 43.8 g, SaturatedFat 12 g, TransFat 0.3 g, Carbohydrate 9.3 g, Fiber 0.2 g, Protein 69.2 g, Cholesterol 307.9 mg
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