Prep 30 mins
Cook 1 hr
One day I was making this marinade and wondered how it would work if injected. It was perfect! The marinade has endless variations. I like to add roasted garlic and whirl in a blender or processor. Be sure to strain it before injecting if you do this.
- 1⁄2 cup soy sauce (Kikkoman preferred)
- 2 -3 oranges, juice of
- 1⁄4 cup medium-dry sherry
- 1 (3 -4 lb) whole frying chickens, washed and dried
- Mix all marinade ingredients. Using a culinary food injector, inject chicken absolutely everywhere -- including wings and back. Use up as much marinade as possible. The chicken should be overflowing with marinade. Discard any remaining.
- Truss chicken (you could put some orange slices and garlic cloves in the cavity first, if desired). Affix chicken securely to rotisserie spit. Roast about 1 hour or until instant-read thermometer reads 170 to 180 when inserted in thigh. If possible, turn heat off rotisserie and let chicken spin 10 to 15 minutes off the heat. Or remove from spit and let rest, covered, breast side down, 15 minutes before carving.
Made this rotisserie chicken tonight for dinner. Loved the flavor of the orange-soy sauce -- the chicken came out nice and tender too. Made this chicken in my Showtime Rotisserie -- came out perfectly. Made for Spring PAC, April 2014.
I have been looking for a new rotisserie chicken recipe, and wow....this was awesome! The only changes I made, due to the fact that I only had two oranges. I made the marinade with regular orange juice. I sliced the oranges and stuffed everywhere, added basil and seasoned the skin with paprika. I will be making this again! Thanks for sharing!
I had never used an injector before, and didn't know what I've been missing! This chicken was so moist and the flavor went all the way through. I was going to use my Farberware rotis, but it turned nice out, so I used the one on the outdoor grill instead. Worked great! Thanks for turning me on to a new method! Made for Spring 2008 PAC.