Chicken on a spit

4 servings

90 minutes

Spit-roasted chicken is a classic dish of European cuisine known for its juiciness and aromatic crust. Historically, this cooking method originated in the Middle Ages when meat was roasted on a spit over an open fire, gradually covered with a golden glaze. In this version, a marinade of honey, soy sauce, teriyaki, garlic, and ginger gives the chicken an exquisite balance of sweetness and spiciness, while orange zest adds a light citrus freshness. Roasted this way, the chicken becomes incredibly tender and rich in flavors. The dish pairs perfectly with vegetable or potato sides, making it versatile for festive or cozy family dinners. This preparation method preserves the natural juices of the meat, turning it into a true culinary masterpiece.

Energy value per serving

• Calories: 761
• Proteins: 62g
• Fats: 52.6g
• Carbohydrates: 10.6g

Ingredients

• Chicken: 1 pc
• Honey: 2 tbsp
• Soy sauce: 2 tbsp
• Garlic: 5 clove
• Teriyaki sauce: 1 tbsp
• Pickled ginger: 10 g
• Orange zest: 1 pc
• White wine vinegar: 1 tbsp

Cooking steps

1. Rinse the chicken under running water. Then pat it dry (use paper towels or napkins) and transfer it to a deep pot.

   Required ingredients:

   • Chicken: 1 piece

2. Grind ginger, orange peel, and garlic in a blender until fine, add teriyaki, soy sauce, vinegar and honey, salt, pepper and other spices to taste, mix until smooth.

   Required ingredients:

   • Pickled ginger: 10 g
   • Orange zest: 1 piece
   • Garlic: 5 clove
   • Teriyaki sauce: 1 tablespoon
   • Soy sauce: 2 tablespoons
   • White wine vinegar: 1 tablespoon
   • Honey: 2 tablespoons

3. Coat the chicken with the prepared mixture on all sides and inside (it's better to do this over the pot where it will continue to marinate, to avoid losing the valuable marinade), return the chicken to the pot and pour the remaining marinade over it. Leave it for a while to let the meat marinate properly.

   Required ingredients:

   • Chicken: 1 piece

4. Preheat the oven to 220º, place a tray with a small amount of water on the lower level - this will prevent fat from dripping to the bottom of the oven and dirtying it during cooking, and will also help make your chicken even more tender. Skewer the marinated chicken; I would also tie the legs and wings to prevent it from falling apart while turning. Roast for about 1-1.5 hours until golden brown (follow your oven's recommendations), as time may vary depending on the weight of the chicken and baking mode.

5. Serve hot, any side dishes to your taste: vegetables, potatoes, etc. Enjoy your meal!