Orange & Soy Spiced Rotisserie Chicken

Sweet, salty, sticky and just a little tingly — this rotisserie chicken is something special. A Chinese five-spice rub goes on first, then as the bird slowly spins and crisps, it gets lacquered with a glossy orange and soy glaze. Give it a day in the fridge to cure if you can; the flavour goes somewhere else entirely. The Szechuan peppercorns are worth seeking out too — they give that distinctive lip-numbing buzz that makes this dish so memorable.

Ingredients

For the rub

• 2 tsp Chinese five-spice powder
• 1 tsp flaky sea salt
• 1 tsp ground ginger
• 1 tsp ground toasted Szechuan peppercorns (or ground white pepper if you can't find them)

For the chicken and glaze

• 1 whole chicken, approx. 1.8–2.3kg
• 60ml light soy sauce (4 tbsp)
• 45ml frozen orange juice concentrate, thawed (3 tbsp)
• 45ml honey (3 tbsp)

Method

1. Mix all the rub ingredients together in a small bowl. Remove any giblets from inside the chicken and pat the bird thoroughly dry with kitchen paper — this is key to getting a crisp skin. Sprinkle about half the rub inside the cavity, along the backbone. Rub the rest all over the outside of the bird, with a little extra on the thighs and the thickest part of the breast. Place on a plate, cover loosely with cling film and refrigerate for at least 4 hours — or up to 2 days if you have the time. The longer it cures, the deeper the flavour.
2. When you're ready to cook, set your grill up for rotisserie cooking. Light the outer burners on medium, aiming for an internal grill temperature of around 160–175°C. Place a drip tray directly below where the chicken will spin to catch those gorgeous juices.
3. Make the glaze: combine the soy sauce, orange juice concentrate and honey in a small saucepan. Bring to a gentle boil, then simmer for 2–3 minutes until slightly thickened. Remove from the heat and set aside.
4. Take the chicken out of the fridge. Tie the legs together with butcher's twine and tuck the wing tips under the back. Skewer the bird onto the rotisserie spit, centering it carefully and securing tightly with the forks so it's balanced. Mount the spit onto the motor over the drip tray, start the rotisserie and close the lid. The chicken will take 75–90 minutes depending on your setup and the weather.
5. After about 60 minutes, pause the rotisserie and check the internal temperature with a meat thermometer to gauge how it's progressing. It should have a lovely deep colour by this point and be getting close to done.
6. From here, baste the chicken with the orange-soy glaze every 10 minutes, building up a beautiful lacquered finish. Once the breast reaches 72–73°C on your thermometer, switch off the rotisserie motor and carefully transfer the spit and chicken to a carving board. Tent loosely with aluminium foil and leave to rest for 10 minutes — carryover heat will bring it safely up to 75°C throughout. Remove the spit, cut away the trussing string and carve into serving pieces.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.