Bunyan's Diabetic Orange Glazed Rotisserie Chicken Recipe

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Bunyan's Diabetic Orange Glazed Rotisserie Chicken

Paul Bushay

By
@chefbunyan

OK, this is another of my kitchen playtime recipes! And it's really good!

Rating:
★★★★★ 2 votes
Comments:
Serves:
4-6
Prep:
24 Hr
Cook:
3 Hr
Method:
Roast

Ingredients

1, 5 lb
chicken
1, 12oz can(s)
undiluted orange juice concentrate
1 Tbsp
freshly grated ginger (use a microplane)
1/2 c
soy sauce, low sodium
1 c
olive oil, extra virgin
2 clove
freshly minced garlic (use a microplane)
1/2 Tbsp
freshly cracked black pepper

Step-By-Step

1Dump the OJ, ginger, soy sauce, EVOO, garlic & pepper in a blender
2Blend at high speed until thoroughly emulsified
3Wash the chicken thoroughly inside and out, pat it dry with paper towels and stick it in a large zip top plastic bag
4Dump the marinade in the bag with the chicken, make sure you get some in each cavity
5Squeeze as much air as humanly possible outta the bag & seal it
6Slosh the chicken around in the bag to coat the whole thing
7Leave it in the bag, and drop it into a baking dish
8Shove it in the bottom of the fridge, overnight. Try to turn it a couple of times before you sack out!
9Next day take the chicken outta the bag, and stick it on the spit
10Truss the legs and wings with butcher's twine
11Stick it in the rotisserie, and let it go for 3 hours or until the internal temp. hits 180 on your thermometer
12Take it off the spit, let it rest for 15 minutes, then serve it up!

About this Recipe

Course/Dish: Chicken, Fruit Sauces
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy