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Rotisserie Five-Spice Chicken

Makes 4 servings

• 1/4 cup orange juice concentrate, defrosted
• 1/4 cup soy sauce
• 1/4 cup fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• 1 tablespoon dark sesame oil
• 1 tablespoon minced garlic
• 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon freshly ground black pepper

1. In a medium bowl whisk the marinade ingredients.

2. Remove and discard the neck and giblets and any excess fat from the chicken. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal it tightly. Turn the bag several times to coat the chicken evenly with the marinade. Place the bag in a bowl and refrigerate for 4 to 6 hours, turning the bag occasionally.

3. Remove the chicken from the bag and discard the marinade. Tuck the tips of the wings behind the chicken's back. Truss the chicken with twine. Following the grill’s instructions, secure the chicken in the middle of a rotisserie’s spit, put the spit in place, and turn the rotisserie on. Let the chicken rotate over indirect high heat (450°F to 550°F) until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh (not touching the bone), 1 to 1-1/4 hours. Check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to indirect medium (350°F to 450°F).

4. When the chicken is fully cooked, turn off the rotisserie and, using thick pot holders, remove the spit from the grill. Slide the chicken from the spit onto a cutting board, being careful not to splatter yourself with the hot juices. Let the chicken rest for about 10 minutes before carving into serving pieces. Serve warm.

Prep time: 20 minutes
Marinating time: 4 to 6 hours
Grilling time: 1 to 1-1/4 hours

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