Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chicken w/Honey-Garlic Marinade




Source of Recipe


Internet


Recipe Introduction


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.



List of Ingredients




One 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)


Recipe



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.

Meanwhile, combine the sugar, salt, garlic, peppercorns, basil, tarragon, and parsley in a small bowl and set aside.

Set up your rotisserie on the grill. Prepare a hot fire in your grill.

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

Honey, where's the garlic? It's right here in this lemony marinade that's great with grilled duck breast, chicken, and pork tenderloin.


Makes 3 generous cups

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 and blend well with a wire whisk.