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Barbequed Glazed Roast Chicken

1/2-cup light soy sauce
1/4-cup packed brown sugar
2-tbsp sesame oil
3-cloves garlic, minced
1-4lb roasting chicken

Whisk together the soy sauce, half the sugar, heat the sesame oil, and the garlic in a small saucepan
Bring to a boil over medium high heat
Remove from the heat and let cool completely
Rinse chicken inside and out
Pat dry with paper towel
Place in a large sealable freezer bag
Pour in the soy mixture and seal the bag
Shake the bag to coat the chicken with the marinade
Refrigerate over night
Remove the chicken from the bag and reserve the marinade
Tie the legs together and tuck the wings underneath
Turn on your gas barbecue on one side to medium-high
Place chicken breast side down on a triple layer of greased foil on the side that the burner isn't on
Close lid and cook for 20 minutes
Meanwhile, pour reserved marinade into a small saucepan and stir in remaining sugar
Bring to a boil over high heat, and then reduce heat to medium-low and simmer for 5 minutes
Back to the chicken
With tongs, turn chicken over so that the breast side is up
Baste with marinade
Close lid and cook for 1-1 1/2 hours, basting often with marinade and accumulated juices
The thickest part of the thigh should register 185*F when the chicken is done
Remove from heat and let stand before carving