Chinese-Style Barbecue Chicken

By Hester

Ingredients

• 2 Tbsp. soy sauce
• 2 Tbsp. Ketchup
• 1 Tbsp. dry sherry, or Chinese cooking Wine
• 1 Tbsp. honey
• 2 tsp. grated fresh ginger
• 1 large garlic clove, minced
• 1/2 tsp. five-spice powder
• salt and black pepper to taste
• 1 whole chicken, 3 lbs.

Preparation

Step 1

In a small bowl, combine the soy sauce, ketchup, sherry (or wine), honey, ginger, garlic, five-spice powder, and pepper. Set aside.

Truss the chicken and set it in a shallow-sided glass or ceramic dish. Brush and coat the outside of the chicken with the marinade, ensuring it reaches deep into the areas between the breasts and legs and the tucked parts of each wing. Cover the chicken with plastic wrap and refrigerate for 4 hours, turning the bird occasionally.

When ready to cook, let the chicken sit at room temperature for 30 minutes to take the chill from the meat and allow it to cook more evenly on the spit.

Preheat the barbecue to 400F. While the barbecue heats up, season the chicken with salt, then slide it onto one end of the rotisserie spit and secure it. Brush the chicken with any leftover marinade, then cook, base, and allow it to rest.