Bunyan's Diabetic Orange Glazed Rotisserie Chicken

Bunyan's Diabetic Orange Glazed Rotisserie Chicken Recipe

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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

How to Make Bunyan's Diabetic Orange Glazed Rotisserie Chicken

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!

Printable Recipe Card

About Bunyan's Diabetic Orange Glazed Rotisserie Chicken

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