New Rotisserie - fancy!

So...a few weeks back, John and I got a new BBQ. It was seriously about time too. Our BBQ was on its last leg. Poor thing. With that new BBQ, we also got a rotisserie! I was so excited because I have always wanted a little rotisserie setup, but didn't want to waste the money buying one that would fit our old BBQ when I just knew we would eventually get a new one. And we did...did you hear? We got a new BBQ...finally! AND it has a rotisserie :)

We all know that I frequent food blogs. In fact, I have this cool app on my phone called Pulse that puts all my food blogs in once place, so I can just check up on them once a day or so and in just one spot. Convenient! I ran across this recipe on the Chow website for Asian Marinated Baked Chicken. My mom used to make little Cornish game hens that had a pretty similar marinade, so I was excited to try this. Instead of baking the chicken, like the recipe calls for, we used the new rotisserie. It worked out great and the chicken was delicious! I served it with some sauteed veggies - YUM!

 

 

Here is what I did:

Marinade 

• 1/2 cup soy sauce
• 1/4 cup packed dark brown sugar
• 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
• 1 tablespoon finely chopped garlic (from about 5 medium cloves)
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly ground black pepper
• 1 3-4 pound whole chicken cleaned

For Basting

• 1/2 cup soy sauce
• 1/4 cup packed dark brown sugar
• 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
• 1 tablespoon finely chopped garlic (from about 5 medium cloves)
• 2 teaspoons toasted sesame oil
• 1 teaspoon freshly ground black pepper

Yes, that is the same recipe - I just made double :) Use half to marinate and save half to baste your chicken the next day.

Combine all ingredients and pour over the chicken. I just used a ziploc bag and rotated every few hours. Marinate for 24 hours.

Put your chicken on the rotisserie - make sure you tie up the loose ends with kitchen string - they will fall and prevent your rotisserie from rotisserie-ing. Cook over medium heat until your thermometer reads 160 degrees when inserted into the chicken. While the chicken is cooking baste ever 5-10 minutes to get a nice brown color.

Well, that was it. Pretty easy. John thought the rotisserie was going to be horrible to clean up and it wasn't. Yay! That means we can rotisserie again.