Prep 72 hrs
Cook 1 hr 30 mins
Can't have too many of these. This has some different ingredients and a long marination time. Thought I'd post it just because I really like it. It's from the California Chicken Council and is the 2005 Grand Prize Winner: Chicken with an Ethnic Twist Category, submitted by Aaron J. Page, Toluca Lake, CA I like it better on the rotisserie than in the oven, though. Just seems like the whole bird browns and crisps so much better.
- 1 cup hoisin sauce
- 1 cup soy sauce
- 1 1⁄2 cups honey
- 1⁄4 cup rice vinegar
- 1⁄4 cup garlic, chopped
- 1⁄4 cup ginger, chopped
- 1⁄8 cup chili paste
- 1 (4 -5 lb) california roasting chickens
- Warm marinade ingredients in saucepan until honey dissolves.
- Place whole chicken in large bowl and pour marinade over to coat.
- Cover and refrigerate 1 to 3 days.
- When ready to cook, remove chicken from marinade and place on a rack in roasting pan. Bake for about 60-90 minutes at 350 degrees F. until meat thermometer registers 180 degrees F when inserted into thickest part of thigh. Baste every 20 minutes.
- Cover wing tips and drumsticks with foil if they begin to burn.
- For rotisserie, I put the marinade in the processor or the blender, zip it until everything is mixed and ground up well.
- Bring to a boil in a small saucepan. Boil for about 3 minutes.
- Strain it through several layers of cheescloth and use a sprayer to baste it, rather than brushing. At very low heat, about 225, it will take approximately 4 hours to cook through. Stop the rotisserie if unsure and use a probe thermometer to check temperature.
Wonderful - thanks for posting! (I don't have a rotisserie, but that wasn't a problem). Great flavours.