Rotisserie Five Spice Chicken
Transform your next dinner into a culinary adventure with this Rotisserie Five Spice Chicken, a recipe brimming with bold, aromatic flavors and crispy perfection. A whole chicken is marinated in an irresistible blend of soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, ginger, and Chinese five-spice powder—creating layers of sweet, savory, and umami taste in every bite. Stuffed with green onions and slowly cooked on a rotisserie, this method ensures a juicy, tender interior and beautifully golden, crackling skin. Perfect for family gatherings or a standout centerpiece, pair this Asian-inspired chicken with steamed rice and stir-fried veggies to complete your feast. With its easy preparation and unforgettable flavor, this recipe is destined to become a crowd favorite!
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 0.25 cups Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 1 teaspoon Chinese five-spice powder
- 2 teaspoons Kosher salt
- 0.5 teaspoons Ground black pepper
- 2 Green onions, cut into 2-inch pieces
- 1 piece Cooking twine
- 1 teaspoon Vegetable oil (for brushing)
Instructions
Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Remove any excess fat or giblets from the cavity.
In a small mixing bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, Chinese five-spice powder, kosher salt, and ground black pepper.
Rub the marinade generously all over the chicken, including underneath the skin and inside the cavity.
Stuff the cavity with the green onion pieces. Tie the legs together with cooking twine and tuck the wings under the chicken to ensure even cooking.
Cover the chicken with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
When ready to cook, preheat your rotisserie or grill to medium heat, about 375°F (190°C). Ensure the rotisserie attachment is properly set up.
Remove the chicken from the refrigerator and let it come to room temperature for about 30 minutes while the grill preheats.
Brush the chicken lightly with vegetable oil to help crisp up the skin during cooking.
Secure the chicken onto the rotisserie spit, ensuring it is balanced for even rotation.
Cook the chicken on the rotisserie for 1.5 hours, or until the internal temperature of the thickest part of the chicken (the thigh) reaches 165°F (74°C). Baste the chicken occasionally with the drippings during the last 20 minutes of cooking if desired.
Carefully remove the chicken from the rotisserie and let it rest for 10 to 15 minutes before carving.
Serve hot with steamed rice, stir-fried vegetables, or your favorite side dishes. Enjoy!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 27.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
