The trick is to smoke the meat and not make the meat smoke
GARLIC & MINT ROASTED CHICKEN
Date:October 21, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Garlic & Mint Roasted Chicken
The recipe is from the Weber Grill Deck-Grill recipe flash cards
Marinade: Pepper, EVOO, soy sauce, OJ, mint, garlic, salt & chili powder & pepper
Mint & garlic are the main ingredients
The marinade is blended in a food processor
The finished marinade is applied to the chicken for 8 hours
The chicken after 8 hours marinading & ready to go on the rotisserie
The infrared rotisserie burner is on the back wall of my grill
The chicken took nearly 2 hours to hit 170 in the breast meat
Back in the house & ready to carve up
Rosemary & garlic french fries & green beans & bacon are the sides
The chicken is carved up. It was very moist
Ready to eat
The chicken was moist & tasted of mint, garlic and a touch of smoke
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This recipe from The Weber Grill Deck flash card deck calls for the chicken to be marinaded for 8 hours in marinade dominated by a cup and a half of mint leaves and a dozen garlic cloves. Then the chicken is rotisserie grilled to 170 degrees in the breast meat I used maple wood chips in the smoker drawer to flavor the bird. The bird took 45 minutes longer than the recipe said, but the instant read thermometer doesn't lie. Not surprisingly the predominant flavors were mint & garlic, plus the smoke flavor. Between the marinade and the self basting that occurs during rotisserie grilling, the chicken stayed very moist..