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So I have been dreaming of summer and I can not wait to start planting this year. I love to have a fresh herb garden and freshly grown tomatoes, zucchini and cucumbers. I would love to grow watermelon but space is too limited on my new balcony. I love picking fresh herbs especially when they are for a dinner like this.
This Grilled Garlic and Mint Chicken is so wonderful and juicy. It is just simple hearty food. One of my favorite bits of the chicken is the crispy skin and burst of mint that fills your mouth. I served this with a grilled vegetable salad with balsamic vinegar. Yum!
This is a family favorite recipe, but we haven't made it in a while. Enjoy!
Indirect / high heat
10 to 12 garlic cloves
1 1/2 cups lightly packed fresh mint leaves
1 Tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup olive oil
1/4 cup orange juice
2 Tablespoons soy sauce
1 whole chicken, 4 to 5 pounds
In a food processor or blender, combine the garlic, mint, chili powder, salt, pepper, olive oil, orange juice, and soy sauce. Puree until smooth. Remove the wing tips and excess fat from the chicken. Spread the puree mixture over the inside and outside of the chicken. Truss the chicken with cotton string. Place in a plastic bag, secure closed and marinate in the refrigerator for 8 hours or as long as 24 hours.
Following the grill's instructions, secure the chicken in the middle of a rotisserie in place, and turn it on. Cook the chicken indirectly over high heat until the juices run clear and the internal temperature of the breasts is 170˚, 1 to 1 1/4 hours. Check the chicken occasionally; if the skin is browning too quickly, reduce the heat slightly.
When the chicken is fully cooked, turn off the rotisserie and using thick pot holders, remove the rotisseries from the grill. Slide the chicken from the rotisserie, being careful not to splatter yourself with the hot juices. Cut the chicken into a serving pieces. Serve warm.