Spit-Roasted Honey LIme Huli Huli Chicken
For the Chicken
1 chicken (3.5-4 lbs.)
1 clove garlic thinly sliced
1 bunch fresh thyme
course salt and freshly ground pepper
1 tablespoon Asian dark sesame oil
For the Glaze
1/2 cup honey
1/2 cup dark or regular soy sauce
1/2 cup fresh lime juice
2 tablespoons light brown sugar
2 tablespoons Thai Chile sauce
1 clove garlic gently crushed with side of clever
1/2 teaspoon freshly ground black pepper
Remove the packet of giblets from the body cavity of the chicken. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken inside and out under cold water and blot dry. Season the inside of the chicken with salt and pepper.
Loosen the chicken skin from the body: Starting at the top of the neck cavity, tunnel your index finger under the skin. Taking care not to tear it, gently loosen the skin from the meat, inserting additional fingers one at a time until you can use your whole hand to loosen the skin from the breast meat, then the thighs. Place about half of the garlic slices and 6 small sprigs of thyme under the skin and over the thighs and breast. Place the remaining garlic and 4 sprigs of thyme in the body cavity. Generously season the outside with salt and pepper and brush with sesame oil.
Make the Glaze: Place the honey, soy sauce, lime juice, brown sugar, chile sauce, garlic, and pepper in a heavy nonreactive saucepan over medium-high heat and bring to a simmer. Let simmer briskly until thick and syrupy, about 5 minutes.
Set up the grill for rotisserie grilling and preheat to medium- high.
Secure the chicken to the turn spit with your prongs.
Here is a photo of the chicken about 5 minutes into the cooking.
Turn on the motor and grill the chicken until golden brown on the outside and cooked through, 1 1/4 to 1 1/2 hours. To test for doneness, use an instant read thermometer: insert into the thickest part of the thigh but not so that it touches the bone. The internal temperature should be about 180 F. During the last 10 minutes of cooking, baste the bird 3 times with some of the glaze. If using a charcoal grill, after an hour you'll need to add 12 fresh coals to each side.
When done, let the chicken rest for 5 minutes then serve.
Steven Raichlen"s book BBQ USA: 425 Fiery Recipes from All Across America