Instructions: To make the Marinade: In a medium bowl whisk together the marinade ingredients.

Remove and discard the neck, giblets, wing tips, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning the bag occasionally.

Remove the chicken from the bag and discard the marinade. Truss the chicken with cotton string. Center the chicken lengthwise on the spit and adjust on the rotisserie. Let the chicken rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 1 to 1 1/4 hours (check the chicken after 30 minutes; if the skin is browning too quickly, reduce the heat to Indirect Medium).

When the chicken is fully cooked, turn off the rotisserie and, using barbecue mitts, remove the spit from the rotisserie and slide the chicken from the spit onto a cutting board. Be careful not to splatter yourself with the hot juices. Allow the chicken to rest for a few minutes. Cut the chicken into serving pieces. Serve warm.

This recipe yields 4 servings.

Wine Recommendation: An off-dry Chenin Blanc is equally refreshing.

Beer Recommendation: A Chinese beer such as Tsing Tao fits right in.

Comments: Unlike allspice, which is made from just one spice (a dried berry ground into powder), five-spice powder is a true blend. Usually it is made of equal parts of ground cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. It plays a large role in Chinese cooking.

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