Rotisseried Chicken
The "Honey-Garlic Marinade" makes this recipe great!!
Print
Ingredients
  1. CHICKEN
  2. 1 EA CHICKEN 3 TO 4 LBS
  3. 2 CUPS HONEY GARLIC MARINADE RECIPE BELOW
  4. 1/4 CUP TURBINADO OR RAW SUGAR
  5. 1/4 CUP FINE SEA SALT
  6. 1 TBSP GARLIC GRANULATED
  7. 1 TBSP CRACKED BLACK PEPPERCORNS
  8. 2 TSP BASIL LEAVES DRIED
  9. 1 TSP TARRAGON LEAVES DRIED
  10. 1 TSP PARSLEY LEAVES DRIED
  11. 4 CUPS APPLE JUICE OPTIONAL
  12. HONEY-GARLIC MARINADE
  13. 1 CUP FRESH LEMON JUICE ABOUT 8 LEMONS
  14. 1 CUP CANOLA OIL
  15. 1/2 CUP CLOVER HONEY
  16. 1/3 CUP SOY SAUCE
  17. 1/4 CUP BALSAMIC VINEGAR
  18. 2 TBSP GARLIC MINCED
  19. 1 TSP KOSHER SALT
Instructions
  1. 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 THE MARINADE OVER IT, TURN TO COAT, AND SEAL. REFRIGERATE AND LET MARINATE FOR 2 TO 4 HOURS.
  2. MEANWHILE, COMBINE THE SUGAR, SALT, GARLIC, PEPPERCORNS, BASIL, TARRAGON, AND PARSLEY IN A SMALL BOWL AND SET ASIDE.
  3. SET UP YOUR ROTISSERIE ON THE GRILL. PREPARE A HOT FIRE IN YOUR GRILL.
  4. 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.
  5. 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.
  6. IN A MEDIUM-SIZE NONREACTIVE BOWL, COMBINE ALL THE INGREDIENTS AND BLEND WELL WITH A WIRE WHISK.
From The Chef To You http://fromthecheftoyou.com/