In a small bowl combine the bread crumbs, tangerine zest and
juice, ginger, soy sauce, honey and sesame oil
Wash and pat dry
the chicken
Loosen the skin across the breast and then down
around the leg and thigh using a chopstick or your fingers, being
careful not to tear the skin.
Work the sauce under the skin and over the meat of the breasts,
legs and thighs and then all over the outside skin as well.
Using an elastic food tie, truss the chicken
Rotate the chicken
on the spit rods for 55 to 60 minutes or until the internal
temperature reaches 170 degrees on the instant thermometer
inserted in the thigh meat
Remove the chicken skin and cut into
serving pieces before serving.
