There is nothing like sitting down to a family dinner with all the fixings. There is just something about a roasted chicken that makes you feel closer. This may not be the traditional shove-it-in-the-oven and hover for twelve hours, but the end result is the same. A tender chicken and a great meal.
Remove the giblets and any excess fat from the chicken. Rinse and pat dry with paper towels. Place the chicken in the plastic bag.
In a bowl, combine the orange juice concentrate, soy sauce, lime juice, cilantro, sesame oil, garlic, Jerk Seasoning and Rub, and pepper and whisk to blend well. Pour into the bag over the chicken and seal the bag, squeezing out excess air. Massage and turn the bag to distribute the marinade evenly over the chicken. Refrigerate for 4 to 6 hours or more.
In a small saucepan, bring the hard lemonade and honey to a boil and simmer for 3 or 4 minutes. Remove from heat and whisk in the butter, one chunk at a time, until it is all incorporated. Set aside.
Preheat the grill to high (500ºF/260ºC).
Remove the chicken from the bag and discard the marinade. Secure the chicken to the rotisserie rod according to the manufacturer’s instructions, taking care to make sure it is balanced.
Set the rotisserie on the grill, turn on the motor, place a foil pan directly under the chicken, and close the lid. Let the bird sear for 10 to 15 minutes.
Turn the grill down to medium (350ºF/175ºC) and continue cooking for about 1 to 1½ hours, basting every 15 minutes with the glaze. Chicken is done when the juices run clear from the thigh or a meat thermometer inserted between the thigh and the body registers 165ºF (74ºC).
Carefully remove the chicken from the rotisserie, being careful to avoid hot splatters. Cover the bird loosely with foil for 10 minutes to rest.
Carve the chicken and set on a serving platter. Drizzle with more glaze and/or drippings.
Okay so not quite the set and forget recipe, but a lot less time consuming than a large traditional oven bird, and its done on the grill! Although the glaze here is certainly not traditional it is quite tasty. But sometimes when I am feeling a little simple-is-better I like to use just plain old garlic, salt and pepper. What kind of rubs and spices do you prefer to use on your roasted poultry?