-
1
Rinse chicken in cold running water.
-
2
Drain, pat dry inside and out with paper towel.
-
3
Place orange and lemon slices inside chicken.
-
4
Spray inside of rotisserie basket with nonstick vegetable coating spray; place chicken on the spit and screw spit into the basket.
-
5
Center chicken on spit with wings downward, legs upward.
-
6
Place basket with chicken inside the rotisserie.
-
7
Combine 1/4 cup orange juice, 1 tablespoon lemon juice, and lime juice.
-
8
Brush 1/3 of mixture over chicken.
-
9
Reserve remaining mixture.
-
10
Close rotisserie door.
-
11
Plug inches Be certain unit rotates freely.
-
12
Cook until juices run clear and thermometer inserted in breast registers 185F (approximately 60 to 65 minutes).
-
13
Brush with remaining mixture during last 15 minutes of cooking.
-
14
Meanwhile, combine remaining 1/2 cup orange juice, 2 tablespoons lemon juice, honey and cornstarch in small saucepan.
-
15
Cook over medium heat until boiling.
-
16
Cook 2 minutes, stirring constantly until thickened and clear.
-
17
Serve as sauce with chicken.
-
18
Open rotisserie door.
-
19
Grasp end of spit and basket with pot holders and place on a heatproof work surface.
-
20
Remove chicken to warm platter to serve.
-
21
Refrigerate leftovers.
