Hot Asian Glazed Rotisserie Chicken
The key to a full-flavored Asian Glazed Rotisserie Chicken, includes sriracha and honey grilled to perfection using a SABER rotisserie.
Put a twist in the traditional rotisserie chicken with a spicy Asian glaze. Using the SABER® Stainless Steel Rotisserie Kit, the meat will cook evenly with the constant rotation allowing. This also locks in the natural juices and flavors, resulting in tender, juicy meat with perfectly crispy skin.
We’ve replicated our hot Asian glaze from our Hot Asian Glazed Chicken Wing recipe for a different take on rotisserie chicken. This Asian Glazed Rotisserie Chicken brings heat from the sriracha sauce and sweetness from the honey for a nice balance of flavors. Because of the sugars, the sauce can char – we recommend waiting until the last 10 minutes to prevent burning.
Whether you need to cook for a small or large group, your SABER® rotisserie will smoothly turn up to 20-pounds of food. You can cook one chicken or multiple chickens at once to feed a larger group.
Tips: When using a rotisserie, center the food on the spit rod to help the motor run smoothly. If you’re cooking two or three chickens at once, make sure to center all as best as possible.
Pair this hot Asian chicken recipe pairs with rice and Asian pears. Cook snow peas or broccoli on the SABER® side burner for a vegetable side dish.
Ingredients
- 4-5 lb whole chicken
- 2 teaspoons salt
- 2 teaspoons 5-spice
- 4 Tablespoons butter
- 2/3 cup sriracha sauce
- 6 Tablespoons honey
- 2 Tablespoons rice wine vinegar
- 4 finely minced green onions
- 4 teaspoons sesame oil
- 4 Tablespoons toasted Sesame seeds
Directions
- Preheat Saber® grill to medium-high heat.
- Combine the salt and 5-spice and rub the chicken.
- Attach the chicken to a spit. Be sure that the legs and wings are well-secured so that they will not fall out of the cages during grilling.
- With the lid down, grill using the rotisserie over medium-high heat until reaching an internal temperature of 165° in the thickest part of the thigh.
- While the chicken is cooking, combine butter, sriracha, honey, and rice wine vinegar in a small saucepan.
- Place glaze on side burner and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat and let cool. When cool, add green onions and sesame oil.
- Towards the last 5-10 minutes of the cook, use a basting brush to lightly coat the chicken with the half of hot Asian glaze.
- When finished cooking, remove the rotisserie rod from the grill. Let the chicken rest on the rod for at least five minutes before removing the rod.
- Remove the rod and baste with the remainder of the glaze and serve.
