Korean BBQ Rotisserie Chicken
Korean BBQ Rotisserie Chicken is a delightful fusion of savory, sweet, and smoky flavors that will elevate any meal. This dish features juicy, marinated chicken cooked to perfection, enveloped in a rich soy glaze infused with garlic and ginger. It’s an ideal centerpiece for family dinners or festive gatherings, making your kitchen feel like a vibrant Korean BBQ restaurant. With its gorgeous presentation and mouthwatering taste, this recipe will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Roasting
- Cuisine: Korean
Ingredients
Scale
- 1 whole chicken (3–4 pounds)
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp sesame oil
- 6 cloves fresh garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 green onions (chopped for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a rotisserie spit or roasting pan.
- In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger until smooth.
- Place the chicken in a resealable bag or bowl and pour the marinade over it. Seal tightly and refrigerate for at least 1 hour (overnight is best).
- Remove the chicken from marinade (reserve some), pat dry with paper towels, and place on the rotisserie spit or in the roasting pan. Pour reserved marinade on top.
- Roast in the oven for about 1 hour and 15 minutes or until the internal temperature reaches at least 165°F (75°C), basting with remaining marinade halfway through.
- Let the chicken rest for 10 minutes before carving and serving garnished with green onions.
Nutrition
- Serving Size: 170g
- Calories: 310
- Sugar: 7g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 110mg
Keywords: - For added depth of flavor, mix in gochujang for heat or honey for sweetness in your marinade. - Leftovers can be stored in an airtight container in the fridge for up to four days; reheat gently in the oven.