Teriyaki Rotisserie Chicken
- Preparing Time: 20 minutes
- Total Time: 8 hours
- Served Person: 4
- 1 whole chicken any size that your rotisserie will accommodate, thawed
- 1 bottle teriyaki sauce use your favorite--i use a thick k
- Carbohydrate 0 g
- Cholesterol 172.5 mg
- Fat 34.638 g
- Fiber 0 g
- Protein 42.78 g
- Saturated Fat 9.913 g
- Serving Size 1 1 Serving (230g)
- Sodium 161 mg
- Sugar 0 g
- Trans Fat 2.94400000000001 g
- Calories 494 calories
As a busy working mom, I'm always looking for easy and delicious recipes that my family will love. This Teriyaki Rotisserie Chicken is a lifesaver! It's so simple to prepare, and the results are always amazing. The chicken is moist and juicy, with a perfectly crispy skin. The teriyaki sauce is the perfect balance of sweet and savory, and it really gives the chicken a ton of flavor.
I love that I can marinate the chicken overnight, so it has plenty of time to soak up all the flavors. Then, when I'm ready to cook, I just pop it in the rotisserie and let it do its thing. It's so easy, and I can always count on the chicken coming out perfectly cooked.
This Teriyaki Rotisserie Chicken is a great meal for any occasion. It's perfect for a weeknight dinner, or for a special occasion like a birthday or holiday. It's also a great recipe to make ahead of time, so you can have a delicious meal ready to go whenever you need it.
Step-by-step
- Rinse the thawed chicken with cold water and pat it dry with paper towels.
- Put the chicken in a large bowl or roasting pan or plastic storage bag and cover it liberally with teriyaki sauce.
- Seal or cover it tightly, excluding all the air that you can, and put it in the refrigerator until you're ready to start cooking.
- Truss/tie the chicken according to your rotisserie's instructions.
- Cook according to your rotisserie's instructions until done.
- Baste with more teriyaki sauce periodically during the cooking process.
- Once the chicken reaches a safe temperature (180 degrees), remove it from the rotisserie and let it rest on a serving dish or cutting board until it's cool enough to carve.
