Preheat the oven to 200°C (400°F). Truss the Exceldor chicken and brush with butter or oil. Season. Bake for 30 minutes until it turns golden.
Mix the remaining ingredients together in a large bowl. You can use the blender for a smoother texture. Brush the Exceldor chicken with the glaze and continue cooking, uncovered, for about 1 hour, at 180°C (350°F). Baste often with the drippings. Bake until the juices run clear or the meat thermometer reads an internal temperature of 180°F (83°C).
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