A rotisserie chicken from the grocery store may be the solution for a fast and easy weeknight dinner, but with a little bit of planning, you can create your own version with juicy meat, crispy skin, and a bonus side dish, all done on your home grill’s rotisserie. First, season a whole chicken with a simple mixture of salt and five-spice powder, and let it hang out in the fridge overnight. Then, throw it on the rotisserie over a pan of bok choy and eggplant, periodically coating it with a sticky soy-and-brown-sugar glaze. Brush the bok choy and eggplant with the same glaze while they cook underneath the chicken, catching all of the flavorful drippings, and you’ve got an impressive but surprisingly easy dinner for the family. Toss any leftovers into a unique spin on basic fried rice.
What to buy: Oyster sauce is a thick brown sauce that’s made from oysters. Quality varies among brands; we like the Lee Kum Kee brand. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.
Special equipment: This recipe was tested on an outdoor gas grill with a rotisserie attachment; it was not tested on an indoor rotisserie appliance.
You’ll need butcher’s twine to make this dish.
Game plan: You will need to season the chicken for at least 6 hours before cooking, but for best results, season it overnight.
For the glaze:
To cook the chicken and vegetables:
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