1 (3 pound) roasting chicken
1 medium onion, quartered
1/2 lemon
2 cloves of garlic, minced
1/4 cup dark soy sauce
1/4 cup toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
Wash chicken thoroughly and pat dry. Season inside cavity with salt and pepper and stuff with onion quarters, garlic, and half of a lemon. Brush skin with sesame oil and soy sauce.
Place chicken on rotisserie skewer, being careful not to disturb the onion stuffing. Place skewer on rotisserie mounting on a preheated grill. Grill over a medium high, indirect heat for 1 1/2 to 2 hours or until done. Juices will run clear and the internal temperature needs to be 165 degrees F. Allow to rest for 20 minutes before carving
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