- 1/4 cup orange juice concentrate, defrosted
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon Chinese five-spice powder
- 1/2 teaspoon freshly ground black pepper
- 1 whole chicken, about 2kg
- 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.
- Remove the chicken from the bag and discard the marinade. Truss the chicken with twine. Following the grill’s instructions, secure the chicken in the middle of the rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let rotate over indirect high heat (230°C to 280°C) until the juices run clear and the internal temperature reaches 75°C in the breast and 80°C in the thickest part of the thigh, 1 to 1-1/4 hours. Keep the lid closed as often as possible during grilling. 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 thick pot holders, 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 about 10 minutes before carving into serving pieces. Serve warm.
Prep time: 20 minutes
Marinating time: 4 to 6 hours
Grilling time: 1 to 1-1/4 hours