ROTISSERIED CHICKEN WITH HONEY-GARLIC MARINADE
"Slightly sweet and lip-smackin' good, this rotisserie chicken puts all others to shame. While you're at it, rotisserie several birds at once, if your equipment can handle the weight, and use the leftovers for delicious chicken salads or sandwiches."
1 (3- to 4-pound) chicken
2 cups Honey-Garlic Marinade (recipe follows)
1/4 cup turbinado or raw sugar
1/4 cup fine sea salt
1 tablespoon granulated garlic
1 tablespoon cracked black peppercorns
2 teaspoons dried basil leaves
1 teaspoon dried tarragon leaves
1 teaspoon dried parsley leaves
4 cups apple juice (optional)
Rinse the chicken under cold running water inside and out and pat dry with paper towels. Place the chicken in a zippered-top plastic bag, pour 2 cups of the marinade over it, turn to coat, and seal. Refrigerate and let marinate for 2 to 4 hours.
Meanwhile, combine the sugar, salt, garlic, peppercorns, basil, tarragon, and parsley in a small bowl and set aside.
WHEN READY TO COOK:
Set up your rotisserie on the grill. Prepare a hot fire in your grill.
Remove the chicken from the marinade; discard the marinade. Season the chicken all over with the spice mixture.
Place the chicken on the spit so that it will not spin loose. The chicken should be balanced on the spit so it can turn easily. Tie the wings, legs, and any loose bits to the body of the bird with kitchen string. Insert an instant-read meat thermometer into the thigh, away from the bone. Make sure the thermometer is positioned so you can read it and it can turn freely as the bird turns.
Place the spit on the rotisserie. Set a drip pan (you can use a disposable aluminum pan for this) under the bird on the spit. If you want, you can fill the pan with water or apple juice. Start the rotisserie. Cover and cook, checking the chicken, the fire, and the drip pan at least every hour, until the thermometer registers 165 degrees F; about 1 1/2 hours.
HONEY-GARLIC MARINADE
Makes 3 generous cups
"Honey, where's the garlic? It's right here in this lemony marinade that's great with grilled duck breast, chicken, and pork tenderloin."
1 cup fresh lemon juice (about 8 lemons)
1 cup canola oil
1/2 cup clover honey
1/3 cup soy sauce
1/4 cup dry sherry
2 tablespoons minced garlic
1 teaspoon kosher salt
In a medium-size nonractive bowl, combine all the ingredients for the marinade and blend well with a wire whisk.
Makes 6-8 servings
Source: Paul Kirk's Championship Barbecue by Paul Kirk and Bob Lyon
"Slightly sweet and lip-smackin' good, this rotisserie chicken puts all others to shame. While you're at it, rotisserie several birds at once, if your equipment can handle the weight, and use the leftovers for delicious chicken salads or sandwiches."1 (3- to 4-pound) chicken
2 cups Honey-Garlic Marinade (recipe follows)
1/4 cup turbinado or raw sugar
1/4 cup fine sea salt
1 tablespoon granulated garlic
1 tablespoon cracked black peppercorns
2 teaspoons dried basil leaves
1 teaspoon dried tarragon leaves
1 teaspoon dried parsley leaves
4 cups apple juice (optional)
Rinse the chicken under cold running water inside and out and pat dry with paper towels. Place the chicken in a zippered-top plastic bag, pour 2 cups of the marinade over it, turn to coat, and seal. Refrigerate and let marinate for 2 to 4 hours.
Meanwhile, combine the sugar, salt, garlic, peppercorns, basil, tarragon, and parsley in a small bowl and set aside.
WHEN READY TO COOK:
Set up your rotisserie on the grill. Prepare a hot fire in your grill.
Remove the chicken from the marinade; discard the marinade. Season the chicken all over with the spice mixture.
Place the chicken on the spit so that it will not spin loose. The chicken should be balanced on the spit so it can turn easily. Tie the wings, legs, and any loose bits to the body of the bird with kitchen string. Insert an instant-read meat thermometer into the thigh, away from the bone. Make sure the thermometer is positioned so you can read it and it can turn freely as the bird turns.
Place the spit on the rotisserie. Set a drip pan (you can use a disposable aluminum pan for this) under the bird on the spit. If you want, you can fill the pan with water or apple juice. Start the rotisserie. Cover and cook, checking the chicken, the fire, and the drip pan at least every hour, until the thermometer registers 165 degrees F; about 1 1/2 hours.
HONEY-GARLIC MARINADE
Makes 3 generous cups
"Honey, where's the garlic? It's right here in this lemony marinade that's great with grilled duck breast, chicken, and pork tenderloin."
1 cup fresh lemon juice (about 8 lemons)
1 cup canola oil
1/2 cup clover honey
1/3 cup soy sauce
1/4 cup dry sherry
2 tablespoons minced garlic
1 teaspoon kosher salt
In a medium-size nonractive bowl, combine all the ingredients for the marinade and blend well with a wire whisk.
Makes 6-8 servings
Source: Paul Kirk's Championship Barbecue by Paul Kirk and Bob Lyon
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