Tonight – going round and round – on the rotisserie on the Coyote 36″ S-Series Grill. We’re using this recipe for Sesame Five-Spice Rotisserie Chicken:


  • 1 whole chicken, about 4-5 pounds
  • ¼ cup fresh lime juice
  • ¼ cup orange juice concentrate, defrosted
  • ¼ cup soy sauce
  • ¼ cup chopped cilantro
  • 1 tablespoon garlic, minced
  • 1 tablespoon sesame oil
  • 1 teaspoon Chinese five-spice powder
  • ½ teaspoon ground black pepper


To prepare marinade, mix all ingredients, excluding chicken, in a medium bowl. Wash and remove innards from chicken cavity and snip off wing tips. Pat chicken dry. Place chicken in a large resealable plastic bag and add marinade. Turn bag a few times to make sure chicken is coated. Place the plastic bag in a large blow and refrigerate for 4 to 6 hours. Preheat grill on high heat and remove chicken from bag. Discard the marinade. Tie the chicken legs with twine and secure on rotisserie rod. Cook chicken on indirect high heat until internal temperature reaches between 170-180 degrees F. If the chicken is browning too quickly, reduce heat to medium. Let chicken rest for 10 minutes before carving.

In the smoker box, we have wood smoking chips made from 100% Jack Daniel’s oak aging barrels.

Happy Saturday to you!