ORIENTAL COOK-OUT CHICKEN
Serves 6-8 You need an outdoor grill with a rotisserie for this one. The sight of the whole chickens wrapped in orange peel spirals, turning on the spit is really impressive. Don’t let your guests or family miss this part.
2 whole chickens
2 teaspoons salt or to taste
1/2 teaspoon ground pepper
1 cup frozen orange juice concentrate (undiluted)
4 tablespoons peanut or vegetable oil
2 tablespoons French salad dressing
3 teaspoons soy sauce
Rub inside of chickens with salt and pepper. In a bowl combine orange juice, oil,salad dressing, and soy sauce; rub mixture on chickens, inside and out. Peel oranges, spiral fashion, keeping skins in one strip. Cut orange segments into small pieces and place inside of chickens. Truss chickens securely with string. Place on outdoor grill rotisserie rod, securing with forked holders. Place spiral orange peels around chickens, holding in place with toothpicks. Broil on rotisserie about 1 hour or until juices run clear with no hint of pink when thigh is pierced, basting constantly with sauce.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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