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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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4|
|Calories from Fat: 312 (63%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 172.5mg||53 %|
|Sodium 161mg||6 %|
|Potassium 434.7mg||11 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 42.8g||61 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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