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Rinse chicken in cold running water. Drain, pat inside
and out dry with paper towel.
Combine teriyaki sauce and pineapple juice.
Spray inside of rotisserie basket with nonstick vegetable
coating spray, place on spit and fit unit on hub of drip
tray. Arrange chicken upright, meaty side out, around
outer edge of rotisserie basket. Brush with sauce.
Close rotisserie door. Plug in, be certain unit rotates freely.
Cook until juices run clear and thermometer inserted in
breast registers 185°F/85°C (approximately 40 to
45 minutes). Brush with sauce every 15 minutes
during cooking.
Open rotisserie door. Grasp end of spit and basket with
pot holders and place on a heatproof work surface.
Remove chicken to a warm platter to serve.
Refrigerate leftovers.
T
C
ERIYAKI
4 chicken breasts (about 2 lbs.)
3/4 cup teriyaki sauce
1/4 cup pineapple juice
B
HICKEN
4 Servings
REASTS
17
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