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Barbequed Whole Chicken

  • Preparation Time: 10 minutes
  • Cooking Time: 1 hour 30 minutes
  • Yield 4 servings


  •  3-4-pound whole chicken
  • Salt and pepper, to taste

  • 1 cup chicken stock
  • 1/4 cup lemon juice
  • 1/2 cup orange juice
  • 5 cloves smashed garlic
  • 1/2 cup olive oil
  • 3 tablespoons soy sauce
  • 1 teaspoon dry mustard
  • 2 tablespoons paprika
  • 2 teaspoons celery salt
  • 1 teaspoon onion powder

  • 1 teaspoon garlic
  • 1 teaspoon ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1/2 cup orange juice
  • 4 ounces butter (1/2 stick), cut into pieces


Place all marinade ingredients in a large plastic bag. Close the bag and shake. Remove the neck and gizzards from the chicken cavity. Rinse and pat dry. Place the chicken in the bag and close it up. Shake and coat the chicken well. Marinate from one hour to overnight. Shake the bag to redistribute the marinade.

Prepare the grill for the rotisserie. Take the chicken out and drain off excess marinade. Truss the chicken with butcher's twine. Generously season with salt and pepper. Put the chicken on the rotisserie rod and secure with rotisserie forks. Place pointed end in rotisserie motor and other end on bracket. Turn on the rotisserie motor to see if the chicken turns properly. If not, readjust its placement.

Turn on the rotisserie burner and cook for 1 hr 30 min or until thermometer inserted into the thigh reaches 160-165°F. Let the chicken rest for 15-20 minutes before carving. Serve with orange reduction sauce.

In a small sauté pan add garlic, ginger, and soy sauce. Turn onto high heat and reduce until almost dry. This should only take a minute or two. Add orange juice and brown sugar and reduce by half. Turn heat down to low and add the butter, one piece at a time, until all butter is incorporated. Makes about 3/4 cup sauce. Serve warm over the barbecued chicken.

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