Teriyaki Rotisserie Chicken

Teriyaki Rotisserie Chicken

1 review, 4 star(s). 100% would make again

Ready in 8 hours

Marinate the chicken during the day, or overnight, and half the work is already done! Flavorful, just two ingredients, and the leftovers are perfect in a stir-fry with some veggies and any leftover teriyaki sauce.


1 whole chicken; any size that your rotisserie will accommodate, thawed
1 bottle teriyaki sauce; use your favorite--I use a thick K

Original recipe makes 4



The night before, or in the morning: Rinse the thawed chicken with cold water and pat it dry with paper towels. (Don't forget to remove the giblets--that's the little bag of stuff inside the body cavity--and rinse the inside, too.) 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. You might want to turn it about halfway between the time when you put it in the fridge and the time you plan to start cooking.

To cook: 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.

Serve with steamed veggies and rice.

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Moist and tender

Calories Per Serving: 494 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The thicker the teriyaki sauce, the better. Thin sauce just runs right off, but the thick stuff stays on while it cooks. [I posted this recipe.]
ivymcallister 6y ago

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