{"product_id":"agave-and-sesame-rotisserie-chicken","title":"Agave and Sesame Rotisserie Chicken","description":"\u003cp\u003eThink of your favourite Asian rotisserie — sweet, salty, and deeply savoury from the sesame oil, with gloriously crispy skin and juicy meat underneath. The rotisserie does the hard work here, basting the bird in its own juices as it turns. This one's a real crowd-pleaser straight off the grill.\u003c\/p\u003e\u003ch2\u003eIngredients\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e1 whole chicken, approximately 1.5–2kg\u003c\/li\u003e\n\u003cli\u003e3 tablespoons (45ml) agave syrup\u003c\/li\u003e\n\u003cli\u003e2 tablespoons (30ml) soy sauce\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) sesame oil\u003c\/li\u003e\n\u003cli\u003e1 tablespoon (15ml) rapeseed oil\u003c\/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) fresh ginger, finely grated\u003c\/li\u003e\n\u003cli\u003e1 teaspoon (5ml) rice wine vinegar\u003c\/li\u003e\n\u003cli\u003e1 tablespoon sesame seeds, to finish\u003c\/li\u003e\n\u003cli\u003e2 spring onions, finely sliced, to serve\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMethod\u003c\/h2\u003e\u003col\u003e\n\u003cli\u003eMix together the agave syrup, soy sauce, sesame oil, rapeseed oil, garlic, ginger, and rice wine vinegar in a small bowl to make your glaze. Set aside a couple of tablespoons of the glaze in a separate bowl before the chicken goes anywhere near it — you'll use this for basting at the end.\u003c\/li\u003e\n\u003cli\u003ePat the chicken dry with kitchen paper. Rub the glaze generously all over the bird, getting into the cavity and under the skin of the breast where you can. If you have time, leave it to marinate in the fridge for at least an hour, or overnight for the best flavour.\u003c\/li\u003e\n\u003cli\u003eThread the chicken onto your rotisserie spit, trussing the legs and wings tightly against the body so nothing flaps about during the spin. Balance matters — an unbalanced bird puts strain on the motor and cooks unevenly.\u003c\/li\u003e\n\u003cli\u003eSet up your grill for indirect heat at around 180–190°C. Place a drip tray beneath the chicken to catch the juices (and avoid flare-ups). Start the rotisserie motor and close the lid.\u003c\/li\u003e\n\u003cli\u003eCook for approximately 1 hour 20 minutes to 1 hour 40 minutes for a 1.5kg bird, or up to 1 hour 50 minutes for a 2kg bird. In the last 15 minutes of cooking, brush the reserved (clean) glaze over the chicken and scatter over the sesame seeds — this is what gives you that gorgeous sticky, lacquered finish.\u003c\/li\u003e\n\u003cli\u003eCheck the chicken is cooked through using a meat thermometer inserted into the thickest part of the thigh, away from the bone. You're looking for 75°C. Once it hits temperature, switch off the motor and carefully remove the spit.\u003c\/li\u003e\n\u003cli\u003eRest the chicken loosely covered with foil for 10 minutes before carving. Scatter with sliced spring onions and serve.\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57845392212352,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/agave-and-sesame-rotisserie-chicken-8703833.jpg?v=1777795518","url":"https:\/\/kitcheninthegarden.co.uk\/products\/agave-and-sesame-rotisserie-chicken","provider":"Kitchen In The Garden","version":"1.0","type":"link"}