Prep time: 20 min
Marinade time: 30 min- 1 hour, 30 min
Marinade time: 30 min- 1 hour, 30 min
Ready in: 1 hour, 50 min- 3 hours, 50 min
Serves: 4- 8
Ingredients:
MARINADE:
3/4 c. dark molasses1/3 c. red wine vinegar
3 T. lemon juice
1/3 c. mustard
3/4 c. tomato sauce
2 cloves garlic- minced
1 jalapeños- stemmed, seeded, and minced
1/2 tsp. cayenne pepper
1/2 tsp. ginger- peeled, minced
1 tsp. orange zest- grated
1/8 tsp. fresh thyme- minced
1/8 tsp. nutmeg- grated
2 cloves garlic- minced
1 jalapeños- stemmed, seeded, and minced
1/2 tsp. cayenne pepper
1/2 tsp. ginger- peeled, minced
1 tsp. orange zest- grated
1/8 tsp. fresh thyme- minced
1/8 tsp. nutmeg- grated
CHICKEN:
1 (3- 5 lb.) whole chicken
Salt (to taste)
Lemon pepper (to taste)
Directions:
- Blend all marinade ingredients until well-blended and smooth
- Remove skin and guts from chicken
- Using a meat injector, inject marinade into chicken, making as few holes as possible for minimal leakage, injecting about 1 oz. of marinade per pound of chicken
- As you are pushing pump to inject marinade, pull needle slowly out
- For each hole you make, do three injections- the second and third injections at 45 degree angles to the right and left of the first injection
- Make about two holes per breast, and one per thigh and leg
- After injecting all marinade, let it marinade in fridge for 30- 90 min
- Preheat rotisserie to 375
- After marinating, pat entire chicken with salt and pepper
- Using cooking twine, tie legs and wings tightly, so that they will not be loose while cooking
- Put chicken on rotisserie spit and cook until a thermometer in the thickest part of the chicken reads 165, about 1- 2 hours
*I found the marinade recipe here
Directions:
- Blend all marinade ingredients until well-blended and smooth
- Remove skin and guts from chicken
- Using a meat injector, inject marinade into chicken, making as few holes as possible for minimal leakage, injecting about 1 oz. of marinade per pound of chicken
- As you are pushing pump to inject marinade, pull needle slowly out
- For each hole you make, do three injections- the second and third injections at 45 degree angles to the right and left of the first injection
- Make about two holes per breast, and one per thigh and leg
- After injecting all marinade, let it marinade in fridge for 30- 90 min
- Preheat rotisserie to 375
- After marinating, pat entire chicken with salt and pepper
- Using cooking twine, tie legs and wings tightly, so that they will not be loose while cooking
- Put chicken on rotisserie spit and cook until a thermometer in the thickest part of the chicken reads 165, about 1- 2 hours
*I found the marinade recipe here
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