Monday 30 December 2013

Thai Inspired Rotisserie Chicken

I have made this recipe in the indoor rotisserie and on the BBQ rotisserie and it always turns out so tender and juicy. The cook time will vary depending on the appliance you use. 

1 whole chicken (3 to 4 pounds)
1 cup coconut milk
2 cloves garlic, pressed
3 tablespoons lime juice
2 tablespoons brown sugar
1 1/2 tablespoons fish sauce
1 tablespoon prepared minced ginger
1 tablespoon sesame oil
1 tablespoon GF soy sauce
1 teaspoon hot pepper flakes
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper

Pour 1 cup coconut milk, garlic, lime juice, brown sugar, fish sauce, ginger, sesame oil, soy sauce, hot pepper flakes, onion powder and cayenne pepper into a large re-sealable plastic bag; swish the ingredients together to mix well.
Add the chicken and toss to coat inside and out; seal bag and place in refrigerator for 4 to 6 hours.
Cook in a rotisserie oven or over a BBQ rotisserie until cooked through.
Meat thermometer should read 165 degrees when inserted into the deepest part of the thigh, just over the bottom of breast bone, about 2 hours.

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Have you tried this recipe?? Tell us how it turned out :)