Ingredients
- 1 bunch green onions
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice-wine vinegar
- 1 tsp grated fresh ginger
- 1 whole chicken, 3 to 4 lbs
- 1 to 2 tbsp vegetable oil
- 1/4 tsp each salt and freshly ground black pepper
- 1/4 cup Hoisin sauce
- 1/4 cup barbecue sauce
Preparation
Step 1
1 Thinly slice green onions. Place in a reseal-able container. Stir in soy, vinegar and ginger. Refrigerate for at least l hour or until ready to use. Green onion sauce will keep well, covered and refrigerated for up to 1 week.
2 Preheat barbecue to medium, 375 to 425 F.
3 Meanwhile, rub chickens with oil and season inside and out with salt and pepper. Be careful not to use too much oil.
4 Stir Hoisin and barbecue sauces together in a small bowl.
5 Place chicken on rotissery and cook until golden brown. This will take 50 to 65 minutes. When chicken is almost done, baste all over with Hoisin sauce mixture. Cover and barbecue, turning and basting occasionally for 15 to 20 minutes more or until skin is glazed and slightly crisp and an instant-read thermometer inserted into the leg of each chicken (without touching the bone) reads 170F. Remove to a large carving board. Loosely cover with foil. Let stand for 15 minutes before carving. Serve chicken with green onion sauce