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Teriyaki Rotisserie Chicken

A whole browned Teriyaki Rotisserie Chicken on a wooden cutting board, with cherry tomatoes, parsley, and a knife.

Looking for a main-dish that will really “WOW” everyone at your next family dinner? This teriyaki rotisserie chicken is a fantastic solution for that search. It’s filling, tasty, and can make for fantastic leftovers for days afterwards.

Yield

Conversions

Ingredients

1

whole chicken, about 4 lbs

½

cups soy sauce

¼

tsp white pepper powder

¼

cups dry sherry

¼

cups sugar

1½

tsp honey

3

tbsp water

1½

tbsp cornstarch

3

slices of fresh ginger root

Preparation

  1. Wash the whole chicken; rinse well and pat dry inside and out; pull excess fat. Set aside.

  2. Combine soy sauce, garlic salt, white pepper powder, dry sherry, ginger, and sugar in a small saucepan. Boil and simmer over medium heat for 2-3 minutes.

  3. Mix water with cornstarch. Stir to thicken the sauce. Set aside to cool.

  4. Place the chicken in a large bowl. Brush or rub the sauce all over the chicken, inside and out. Cover and refrigerate for 2-12 hours.

  5. Use a cotton butcher’s cord to tie the chicken. Wrap it tightly to keep the legs and wings from falling on to heating elements.

  6. Coat the chicken with honey. Mount the chicken on a rotating set. Follow the rotisserie instructions. Use the time and temperature chart in the book reference for your cooking time.

  7. Makes 4-6 servings.

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