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Rotisserie Chicken

September 28, 2006
Rotisserie Chicken

Sprinkle chicken with salt and pepper. Arrange on rotisserie skewer and truss to keep legs and wings close to the body. Place chicken about 8 inches above coals. Place a drip pan under chicken to prevent flare-ups.

Allow chicken to cook for about 1 hour. Combine remaining ingredients in a saucepan; bring to a boil or heat on grill. Brush sauce over chicken. Continue rotating over hot coals, brushing with the sauce every 10 or 15 minutes.

Cook for about 1 hour longer, or until chicken is tender and cooked through.

1 roasting chicken (about 5 pounds)
salt and pepper
1/4 cup molasses
1/2 cup soy sauce
1/2 cup ketchup
1/4 cup sherry
1 teaspoon garlic powder
dash ginger