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
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.
And always enjoy BBQ with a cold beer.
Well, that was it.
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