Bunyan's Diabetic Orange Glazed Rotisserie Chicken

Bunyan's Diabetic Orange Glazed Rotisserie Chicken

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Paul Bushay


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


★★★★★ 2 votes

24 Hr
3 Hr


  • 1, 5 lb
  • 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


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

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