Vietnamese-Inspired Rotisserie Chicken
Ingredients
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¼ cup sugar
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3 tablespoons soy sauce
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3 tablespoons fish sauce
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2 tablespoons lime juice
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1 tablespoon grated ginger
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2 teaspoons crushed garlic
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1 sliced serrano chile
Tools
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whisk
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paper towels
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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small bowl
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June Pan
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cooking twine
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spoon
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June Food Thermometer
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June Roasting Rack
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resealable plastic bag
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June Oven
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Preferences
Make the marinade
In a medium bowl, whisk together the sugar, soy sauce, fish sauce, lime juice, ginger, garlic and sliced serrano chile. Add the star anise.
¼ cup sugar
3 tablespoons soy sauce
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon grated ginger
2 teaspoons crushed garlic
1 sliced serrano chile
2 star anise
medium bowl
measuring cups
measuring spoons
whisk
Marinate the chicken
Pat the chicken dry with paper towels. Place the chicken in a resealable plastic bag and pour the marinade over the chicken. Squeeze out as much air as possible and seal the bag. Place the bag in a large bowl and refrigerate for at least 3 hours, up to 12 hours.
1 chicken
paper towels
resealable plastic bag
large bowl
Arrange the chicken on the June Pan
Set the June Roasting Rack in the June Pan. Remove the chicken from the marinade and place the chicken breast-side up on the roasting rack. Wipe away any excess ginger, garlic, or chiles that remain on the chicken, as they may burn during cooking.
June Roasting Rack
June Pan
Tie the legs together
Tie the legs of the chicken together with cooking twine to ensure it cooks evenly.
cooking twine
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast) at a 45° angle, avoiding the bone.
June Food Thermometer
Roast the chicken
Place the pan and roasting rack on the bottom shelf of the June Oven. Plug the thermometer into the jack. June will notify you when the chicken is ready.
June Oven
Make the sauce
While the chicken is roasting, make the sauce. In a small bowl mix together the sugar, water, fish sauce, rice vinegar, lime juice and garlic. Set aside until ready to serve.
½ teaspoon crushed garlic
1 tablespoon lime juice
1 tablespoon rice vinegar
1 tablespoon fish sauce
2 tablespoons water
4½ teaspoons sugar
spoon
small bowl
Rest the chicken and serve
Remove the chicken from the oven and allow to rest uncovered for 5 minutes before carving and serving with cilantro and sauce on the side.
½ cup cilantro sprigs
