Get ready to elevate your culinary skills with the most mouthwatering, show-stopping chicken recipe that will have your guests begging for seconds! This Chinese-inspired BBQ Five Spice Rotisserie Chicken is not just a meal—it's a flavor journey that combines the aromatic complexity of five spice powder with the irresistible charm of perfectly grilled chicken. Imagine crispy, golden-brown skin, tender meat infused with exotic spices, and a glossy BBQ glaze that will make your taste buds dance with excitement. Whether you're a grilling enthusiast or a weekend cook looking to impress, this recipe is your ticket to becoming a backyard barbecue legend!
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: Chinese
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tablespoons five spice powder
- 1/4 cup BBQ sauce
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Pat the chicken completely dry using paper towels to help achieve crispy skin during rotisserie cooking.
- In a small mixing bowl, combine five spice powder, salt, and pepper to create a dry spice rub.
- Gently separate chicken skin from meat using your fingers, being careful not to tear the skin.
- Rub olive oil all over the chicken, both under and over the skin, to help spices adhere and promote even browning.
- Generously sprinkle the five spice powder mixture all over the chicken, ensuring complete coverage inside and outside.
- Carefully secure the chicken onto the rotisserie spit, ensuring it is balanced and tightly fastened to prevent uneven cooking.
- Preheat grill or rotisserie to medium-high heat, approximately 375-400°F (190-204°C).
- Place the rotisserie spit with chicken onto the grill, turning on the rotisserie motor to ensure consistent rotation.
- Cook the chicken for approximately 1 hour and 15-30 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
- During the last 15 minutes of cooking, brush BBQ sauce over the chicken to create a glossy, caramelized exterior.
- Once fully cooked, carefully remove chicken from rotisserie and let rest for 10-15 minutes to allow juices to redistribute.
- Carve the chicken and serve hot, garnishing with fresh herbs if desired.
Tips
- Temperature Matters: Always let your chicken come to room temperature before cooking to ensure even heat distribution.
- Dry Skin is Key: Pat the chicken completely dry to achieve that coveted crispy, golden-brown exterior.
- Spice Application Technique: Gently separate the skin from the meat to allow the five spice rub to penetrate deeply, maximizing flavor.
- Even Rotation is Crucial: Ensure your chicken is balanced on the rotisserie spit to promote uniform cooking and prevent any raw spots.
- Internal Temperature Check: Use a meat thermometer to confirm the chicken reaches 165°F (74°C) at the thickest part of the thigh.
- Resting is Essential: Allow the chicken to rest for 10-15 minutes after cooking to redistribute juices, ensuring each bite is succulent and flavorful.
- Basting Tip: Apply BBQ sauce during the last 15 minutes of cooking to prevent burning while creating a beautiful, glossy finish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 120mg
